Ethylene Ripening Chart


Determine which foods shouldn’t be stored close together. Some foods affect others, such as potatoes and apples. Unless you wrap apples individually or cover them, potatoes transfer a moldy taste to them. Apples also give off more ethylene gas than some other foods and can cause premature ripening of tomatoes, pears and peaches.

Ethylene gas has the following effects: decay (fresh produce and flower bulbs); russet spotting (leafy vegetables and eggplants); yellowing (cucumbers, broccoli and brussel sprouts); odor (garlic and onions); wilting (vegetables and cut flowers); scald and loss of crunch (apples); and rind breakdown (citrus). If you control ethylene gas levels you can help preserve freshness.


Learn more about Ethylene Gas Here!

N=None   H=High   L=Low    M=Medium   VH=Very High    VL=Very Low

Fruit or Vegetable
Temperature
C/F
Ethylene
Production
Ethylene
Sensitivity
Apple (non-chilled)
1.1 / 30
VH
H
Apple (chilled)
4.4 / 40
VH
H
Apricot
-0.5 / 31
H
H
Artichoke
0 / 32
VL
L
Asian Pear
1.1 / 34
H
H
Asparagus
2.2 / 36
VL
M
Avocado (California)
3.3 / 38
H
H
Avocado (Tropical)
10.0 / 50
H
H
Banana
14.4 / 58
M
H
Beans (Lima)
0 / 32
L
M
Beans (Snap/Green)
7.2 / 45
L
M
Belgian Endive
2.2 / 36
VL
M
Berries (Blackberry)
-0.5 / 31
L
L-Mold
Berries (Blueberry)
-0.5 / 31
L
L-Mold
Berries (Cranberry)
2.2 / 36
L
L-Mold
Berries (Currants)
-0.5 / 31
L
L-Mold
Berries (Dewberry)
-0.5 / 31
L
L-Mold
Berries (Elderberry)
-0.5 / 31
L
L-Mold
Berries (Gooseberry)
-0.5 / 31
L
L-Mold
Berries (Loganberry)
-0.5 / 31
L
L-Mold
Berries (Raspberry)
-0.5 / 31
L
L-Mold
Berries (Strawberry)
-0.5 / 31
L
L-Mold
Breadfruit
13.3 / 56
M
M
Broccoli
0 / 32
VL
H-Yellowing
Brussel Sprouts
0 / 32
VL
H
Cabbage
0 / 32
VL
H
Cantalope
4.4 / 40
H
M
Cape Gooseberry
12.2 / 54
L
L
Carrots (Topped)
0 / 32
VL
L-Bitterness
Casaba Melon
10.0 / 50
L
L
Cauliflower
0 / 32
VL
H
Celery
0 / 32
VL
M
Chard
0 / 32
VL
H
Cherimoya
12.8 / 55
VH
H
Cherry (Sour)
-0.5 / 31
VL
L-Softening
Cherry (Sweet)
-1.1 / 30
VL
L-Softening
Chicory
0 / 32
VL
H
Chinese Gooseberry
0 / 32
L
H
Collards
0 / 32
VL
M
Crenshaw Melon
10.0 / 50
H
H
Cucumbers
10.0 / 50
L
H-Yellowing
Eggplant
10.0 / 50
L
L
Endive (Escarole)
0 / 32
VL
M
Feijoa
5.0 / 41
M
L
Figs
0 / 32
M
L
Garlic
0 / 32
VL
L-Odor
Ginger
13.3 / 56
VL
L
Grapefruit
13.3 / 56
VL
M-Mold
Grapes
-1.1 / 30
VL
L-Mold
Greens (Leafy)
0 / 32
VL
H-Spotting
Guava
10 / 50
L
M
Honeydew
10 / 50
M
H
Horseradish
0 / 32
VL
L
Jack Fruit
13.3 / 56
M
M
Kale
0 / 32
VL
M
Kiwi Fruit
0 / 32
L
H
Kohlrabi
0 / 32
VL
L
Leeks
0 / 32
VL
M
Lemons
12.2 / 54
VL
M-Mold
Lettuce (Butterhead)
0 / 32
L
M-Spotting
Lettuce (Head/Iceberg)
0 / 32
VL
H-Spotting
Lime
12.2 / 54
VL
M-Mold 
Lychee
1.7 /35
M
M
Mandarine
7.2 / 45
VL
M
Mango
13.3 / 56
M
H
Mangosteen
13.3 / 56
M
H
Mineola
13.3 / 56
L
L
Mushrooms
0 / 32
L
M
Nectarine
-0.5 / 31
H
H
Okra
10.0 / 50
L
M
Olive
7.2 / 45
L
M
Onions (Dry)
0 / 32
VL
L-Odor
Onions (Green)
0 / 32
VL
M
Orange (CA,AZ)
7.2 / 45
VL
M
Orange (FL,TX)
2.2 / 36
VL
M
Papaya
12.2 / 54
H
H
Paprika
10.0 / 50
L
L
Parsnip
0 / 32
VL
L
Parsley
0 / 32
VL
H
Passion Fruit
12.2 / 54
VH
H
Peach
-0.5 / 31
H
H
Pear(Anjou,Bartlett/Bosc)
1.1 / 30
H
H
Pear (Prickley)
5.0 / 41
N
L
Peas
0 / 32
VL
M
Pepper (Bell)
10.0 / 50
L
L
Pepper (Chile)
10.0 / 50
L
L
Persian Melon
10.0 / 50
M
H
Persimmon (Fuyu)
10.0 / 50
L
H
Persimmon (Hachiya)
5.0 / 41
L
H
Pineapple
10.0 / 50
L
L
Pineapple (Guava)
5.0 / 41
M
L
Plantain
14.4 / 58
L
H
Plum/Prune
-0.5 / 31
M
H
Pomegranate
5.0 / 41
L
L
Potato (Processing)
10.0 / 50
VL
M-Sprouting
Potato (Seed)
4.4 / 40
VL
M
Potato (Table)
7.2 / 45
VL
M
Pumpkin
12.2 / 54
L
L
Quince
-0.5 / 31
L
H
Radishes
0 / 32
VL
L
Red Beet
2.8 / 37
VL
L
Rambutan
12.2 / 54
H
H
Rhubard
0 / 32
VL
L
Rutabaga
0 / 32
VL
L
Sapota
12.2 / 54
VH
H
Spinach
0 / 32
VL
H
Squash (Hard Skin)
12.2 / 54
L
L
Squash (Soft Skin)
10.0 / 50
L
M
Squash (Summer)
7.2 / 45
L
M
Squash (Zucchini)
7.2 / 45
N
N
Star Fruit
8.9 / 48
L
L
Swede (Rhutabaga)
0 / 32
VL
L
Sweet Corn
0 / 32
VL
L
Sweet Potato
13.3 / 56
VL
L
Tamarillo
0 / 32
L
M
Tangerine
7.2 / 45
VL
M
Taro Root
7.2 / 45
N
N
Tomato (Mature/Green)
13.3 / 56
VL
H
Tomato (Brkr/Lt Pink)
10.0 / 50
M
H
Tree-Tomato
3.9 / 39
H
M
Turnip (Roots)
0 / 32
VL
L
Turnip (Greens)
0 / 32
VL
H
Watercress
0 / 32
VL
H
Watermelon
10.0 / 50
L
H
Yam
13.3 / 56
VL
L