You might not see it, smell it, or taste it—but ethylene is quietly shaping what ends up on your plate. This simple, colorless gas is a key player in the life (and afterlife) of many fruits and vegetables. While it’s well known in the world of agriculture and supply chains, ethylene is also at work right inside your kitchen.

Let’s dive into how understanding ethylene can help you reduce waste, ripen your produce perfectly, and even save a little money along the way.

What Is Ethylene?

Ethylene (C₂H₄) is a naturally occurring plant hormone, often referred to as the "ripening hormone." It’s produced by many fruits and vegetables as they mature and acts as a signal that it’s time to soften, sweeten, and develop aroma. Think of it as nature’s way of saying: “I’m ready to eat.”

Fruits that produce a lot of ethylene are called climacteric fruits—these include bananas, apples, avocados, peaches, pears, and tomatoes. Others, like citrus, grapes, and berries, are non-climacteric and don’t respond the same way.

Ethylene in Your Kitchen: Helpful Tips

1. Speed Up Ripening

Have a rock-hard avocado you want to eat tomorrow? Stick it in a paper bag with a banana or apple. The ethylene gas released by the banana will concentrate in the bag and speed up ripening.

2. Slow Things Down

On the flip side, if you want to keep things fresh longer, separate high ethylene producers from sensitive items. For example, don't store apples next to leafy greens or cucumbers—ethylene can cause them to spoil prematurely.

3. Know the Producers and the Sensitive Ones

Here’s a quick cheat sheet:

High ethylene producers:

Apples
Bananas (especially ripe ones)
Avocados
Peaches
Tomatoes

Ethylene-sensitive produce:

Lettuce
Carrots
Broccoli
Potatoes
Green beans

Storing these two groups apart can make a big difference in how long your groceries last.

Ethylene and Food Waste

The average household throws away about 30% of the food they buy—and much of that is fruits and vegetables that go bad too quickly. By getting a little ethylene-savvy, you can extend the shelf life of your produce and reduce unnecessary waste.

Simple changes like separating bananas from other fruit or keeping leafy greens away from apples can add days—sometimes a whole week—to their life.

Smart Storage Hacks

Use breathable containers: Avoid sealed plastic bags for ethylene-sensitive items. Ventilation helps.
Paper bags over plastic: When trying to ripen fruits, use paper bags to trap ethylene without trapping moisture.
Fridge vs Countertop: Keep ethylene producers out of the fridge unless you want to pause ripening. For example, move ripe avocados to the fridge to hold them there.

Ethylene Goes High-Tech

Beyond your home, ethylene management is a big deal in food logistics. Companies use ethylene scrubbers in shipping containers, warehouses, and even grocery stores to slow ripening and extend shelf life during transport.

It’s part of a larger, fascinating world of postharvest science that makes sure your produce looks good, tastes great, and lasts long enough to make it to your kitchen.

Our Atmos device detects ethylene, humidity and other key indicators to provide transparency for fresh produce in cold storage.

The Bottom Line

Ethylene is the unsung hero (and sometimes villain) of your fruit bowl. A little awareness of how it works can help you make smarter decisions about how to store, ripen, and enjoy your food.

It’s chemistry, it’s biology—and it’s right there on your counter.

Do you separate your fruits to alter their ripening? Let us know in the comments.

Ethylene at Home: The Invisible Hand Ripening Your Fruit