Ethylene Gas C2H4

Degradation:
Ethylene -> Ethylene oxide C2H4O -> oxalic acid HOOC-COOH -> 2 CO2

A flammable, colorless, Gas with a characteristic sweet odor

Technical Data
Mol. Wt.: 28.05
Sp. Volume: 13.8 cf/lb
Flammability Limits: 13.1-32% in Air
Toxicity: Simple asphyxiant
Compatibility: Noncorrosive
Valve outlet: CGA 350, LB CGA 170 Shipping Information
DOT Name: Ethylene, Compressed
Hazard Class: 2.1
DOT No.: UN 1962
DOT Label: Flammable Gas
CAS No.: 74-85-1

source: http://www.specialgas.com/ethylene.htm

Ethylene gas (C2H4) is an odorless, colorless gas that exists in nature and is also created
by man-made sources. Not easily detectable, it exists where produce is stored. In nature,
the largest producers are plant and plant products (ie. fruits, vegetables and floral
products) which produce ethylene within their tissues and release it into the surrounding
atmosphere. It is also a by-product of man-made processes, such as combustion.

As is often the case, the role of ethylene and its effects on produce was discovered by
accident. Lemon growers would store newly harvested green lemons in sheds kept
warm by kerosene heaters until they turned yellow and ripened enough to market. When
new modern heating systems were tried, the lemons no longer turned yellow on time.
Research soon found that the important factor in the ripening process was small
amounts of ethylene gas given off by the burning kerosene in the heaters.

Ethylene, also known as the 'death' or 'ripening hormone' plays a regulatory role in
many processes of plant growth, development and eventually death. Fruits, vegetables
and flowers contain receptors which serve as bonding sites to absorb free atmospheric
ethylene molecules. The common practice of placing a tomato, avocado or banana in a
paper bag to hasten ripening is an example of the action of ethylene on produce.
Increased levels of ethylene contained within the bag, released by the produce itself,
serves as a stimulant after reabsorption to initiate the production of more ethylene. The
overall effect is to hasten ripening, aging and eventually spoilage. A refrigerator acts in
much the same way. Kept closed to retain the desired temperature, it also enables an
increased concentration of ethylene to accumulate. Any closed environment, such as a
truck trailer, shipping container or warehouse, will have a similar effect.

Storage of produce items is of economic importance to the food and floral industry.
Storage allows producers, handlers and sellers to spread availability over periods of
strong and weak demand, maintaining supply and stabilizing cost. Within the industry,
it is estimated that losses directly related to ethylene run into the billions of dollars
annually. Removal of ethylene from the storage and shipping environment retards
spoilage, reduces loss and increases profit.

source: http://www.marathonproducts.com/products/ethyover.html 27jul01

source:  http://www.marathonproducts.com/products/ethyover.html 27jul01

Ethylene Sensitivity Chart

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

Perishable Temperature Ethylene Ethylene

Commodities C / F Production Sensitivity

Fruits & Vegetables

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
(Toughness)
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 M 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 (AZ,CA,FL,TX) 13.3 / 56 VL M (Mold)
Grapes -1.1 / 30 VL L (Mold)
Greens (Leafy) 0 / 32 VL H (Russet
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 (Russet
Spotting)
Lettuce (Head/Iceberg) 0 / 32 VL H (Russet
Spotting)
Lime 12.2 / 54 VL M (Mold
Degreen)
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 3.3 / 38 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) 0.5 / 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
Live Plants
Cut Flowers (Carnations) 0 / 32 VL H
(Sleepiness)
Cut Flowers (Chrysanthemums) 0 / 32 VL H
Cut Flowers (Gladioli) 2.2 / 36 VL H
Cut Flowers (Roses) 0 / 32 VL H (Open
Sooner)
Potted Plants -2.8-18.3 / 27-65 VL H
Nursery Stock -1.1-4.4 / 30-40 VL H (Slower
Start)
Christmas Trees 0 / 32 N N
Flowers Bulbs (Bulbs/ 7.2-15 / 45-59 VL H
Corms/Rhizomes/Tubers)

Ethylene is a plant hormone that differs from other plant hormones in being a gas. It has
the molecular structure: H2C=CH2 When fruits approach maturity, they release
ethylene. Ethylene promotes the ripening of fruit. Among the many changes that
ethylene causes is the destruction of chlorophyll. With the breakdown of chlorophyll,
the red and/or yellow pigments in the cells of the fruit are unmasked and the fruit
assumes its ripened color. The presence of ethylene is probably detected by
transmembrane receptors (protein that passes one or more times through the lipid
bilayer of a cell membrane) in the surface of the plasma membrane of the cells.

How the role of ethylene was discovered.

As is so often the case in science, the discovery of the role of ethylene was made by
accident. When first harvested, lemons are often too green to be acceptable in the
market. In order to hasten the development of a uniform yellow color, lemon growers
used to store newly-harvested lemons in sheds kept warm with kerosene stoves. When
one grower tried a more modern heating system, he found that his lemons no longer
turned yellow on time. Following this clue, it was soon found that

http://www.ultranet.com/~jkimball/BiologyPages/E/Ethylene.html
Discovery

EFFECTS

Fruit Ripening

Abscission; leaf flower fruits (thinning, harvesting)

Initiates Germination in Grains

Activates dormant buds (potatoes in storage)

Stem elongation in deep-water rice

Induces Flowering in Pineapple

Promotes Female Expression in Flowers

Flower and Leaf Senescence: Ag preventative (vase life)

http://koning.ecsu.ctstateu.edu/Plant_Physiology/ethylene.html