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Module 2: Lesson 3
the Ethylene Effect
Ethylene, sweet ethylene.
It almost sounds like a song, right?
But let’s break this down together. Ethylene—it’s a natural gas that fruits and veggies produce, and it controls how fast they ripen. Why is that important? Because knowing how ethylene works can help you keep your food fresh longer and cut down on food waste.
Now, to really understand how ethylene affects your produce, there are two terms you need to know: climacteric and non-climacteric.
Stay with me here—this is important. Climacteric produce, like bananas, apples, and tomatoes, keep ripening even after they’re picked. They produce a lot of ethylene, which speeds up the ripening process.
Non-climacteric fruits, like strawberries, grapes, and citrus, don’t ripen after picking, and they’re sensitive to ethylene. So, if they’re stored next to big ethylene producers, they’ll spoil more quickly.
You might think it’s easy to just toss everything in the crisper drawer or a big fruit bowl when you get home from the store, but here’s the thing—mixing ethylene producers with ethylene-sensitive items can actually make your produce go bad faster.
To keep everything fresh, just keep those heavy ethylene producers—like bananas and apples—away from berries and leafy greens. Simple, right? But so effective!
We’ll dive deeper into organizing your fridge in the next module, but for now, let’s focus on keeping those ethylene-producing and ethylene-sensitive items apart.
Watch the video , and Margot will explain everything in an easy-to-understand way. She even has a fun activity you can do with the kids!
Here is What's Coming Next
Pop quiz: if someone asked you the difference between a sell-by date, a use-by date, and a best-by date, would you know how to answer?
How about if they asked you what the numbers on the bottoms of the cans buried in all of our pantries mean... and whether that means they're safe to use?
When next we meet, we're dissecting all of this... and by the time you finish the next lesson, you'll be an expert!
Community Starts Here!
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Also, we know this course might be introducing you to a lot of new concepts. That's not just okay... it's wonderful! If you have questions about anything you're learning, just hit reply to this email. Margot and I will make sure you get squared away."
Disclaimer
This course provides general information on food safety, expiration dates, storage, and handling. While we strive to ensure the accuracy of the content, it may not reflect the most current guidelines or regulations, which can vary by location.
Please note that no guarantees are made regarding the amount of money saved or the reduction of food waste as a result of implementing the course material. Individual results may vary based on personal circumstances and application.
For specific advice, consult with qualified professionals, and always adhere to product labels and official guidelines. The creators of this course are not liable for any loss, injury, or damage arising from the use of this information, including but not limited to foodborne illnesses, spoilage, or financial loss. Actions taken based on the course content are at your own risk.