Ethylene management is the set of storage and logistics practices that control exposure to ethylene gas, a natural plant hormone that accelerates ripening and senescence, to preserve the quality of fresh and chilled produce during storage and transit.
In trade practice
Logistics and warehouse teams separate ethylene-producing commodities such as apples and stone fruit from ethylene-sensitive ones such as leafy vegetables and mushrooms in shared cold stores or multi-temperature trailers. Scrubbers, activated-carbon filters or controlled ventilation rates are used to limit ethylene accumulation. For frozen product, ethylene is no longer biologically active and the discipline does not apply. Errors typically occur when mixed fresh loads are planned without checking ethylene compatibility between co-loaded lines.
In a specification
Fresh produce purchase specifications and storage agreements may state maximum ethylene concentration thresholds and require separation protocols for incompatible commodity groups.