ripening control

Ripening control refers to managing the process by which fruits and vegetables become ripe, or ready to eat. This involves regulating factors like temperature, ethylene production (a natural plant hormone that accelerates ripening), and storage conditions. By controlling these elements, producers can delay over-ripening during shipping or extend shelf life, ensuring produce reaches consumers fresh and optimal for consumption. Techniques such as refrigeration, controlled atmospheric storage, or using ethylene inhibitors help maintain the desired ripeness level, reducing spoilage and waste while ensuring the produce’s quality and flavor are preserved until it reaches the market or table.