Rumiantsava Alena/Shutterstock
To anyone who has ever wondered why some of their fruits and vegetables spoil faster than they can eat them, the secret may be something they naturally produce—ethylene.
Ethylene is a gas and natural plant hormone that triggers ripening. Once a fruit or vegetable begins producing ethylene, it initiates a series of biological changes—which include an increase in sweetness, a reduction in acid levels, and aroma development—signaling to us that it’s ready to eat.
We had a problem loading this article. Please enable javascript or use a different browser. If the issue persists, please visit our help center.
