Reducing ethylene reduces energy use
Reducing ethylene reduces energy use
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Controlling ethylene reduces energy use when storing fresh produce after harvest
Controlling ethylene reduces energy use when storing fresh produce after harvest
Dr. Ron Wills: Pioneering the science of ethylene and fresh produce
Dr. Ron Wills: Pioneering the science of ethylene and fresh produce
"Decreasing ethylene levels in the atmosphere around horticultural produce inhibits ripening and senescence, with continuous increase in post-harvest life obtained down to very low concentrations of 0.001 µL L−1. Reducing ethylene around produce has a similar beneficial effect as reducing the storage temperature. Managing ethylene levels in storage situations can then be a partial or total replacement for refrigeration, with the subsequent reduction in energy usage.”
"Refrigerated storage became de rigeur when energy was cheap and concern about greenhouse gas emissions did not exist. The world has moved to an energy minimisation mode and horticulture, in common with many other industries, needs to reduce its carbon footprint from an economic perspective, due to the increasing cost of energy, and to be seen by the community as a good corporate citizen."
If you've ever wondered why your fruits and veggies seem to spoil so quickly, you might want to thank Dr. Ron Wills for shedding light on this age-old problem. As an Emeritus Professor at the University of Newcastle, Australia, Dr. Wills has dedicated his career to understanding the effects of ethylene on fresh produce.
Ethylene, often called the "ripening hormone," is a gas that plays a crucial role in the life cycle of fruits and vegetables. While it's essential for ripening, too much of it can lead to premature spoilage. This is where Dr. Wills' work becomes fascinating.
In collaboration with his colleague Dr. John Golding, Dr. Wills conducted groundbreaking research that has reshaped our understanding of how ethylene affects produce during storage and transportation. Their studies revealed that even tiny amounts of ethylene can significantly impact the shelf life of fruits and vegetables.
One of their most intriguing findings was that there's no "safe" level of ethylene that doesn't affect produce. Every reduction in ethylene concentration can lead to an increase in post-harvest life. This discovery has huge implications for the fresh food industry, potentially revolutionising how we store and transport produce.
Dr. Wills and Dr. Golding didn't stop at just identifying the problem. They also explored practical solutions. For instance, they found that simple ventilation of banana cartons with ambient air could significantly extend the fruit's shelf life. This kind of practical, applicable research is what sets their work apart.
Their studies weren't limited to just one type of produce. From leafy greens to tropical fruits, they examined how different temperatures and ethylene levels affected various types of produce. For example, they discovered that by controlling ethylene levels, some vegetables could be stored at higher temperatures than previously thought possible, potentially leading to significant energy savings in refrigeration.
Dr. Wills' work has had a profound impact on the fresh food industry. His research has shown that by managing ethylene levels, we can potentially reduce food waste, improve food quality, and even save energy in the process. It's no exaggeration to say that his life's work has contributed to making our food supply chain more efficient and sustainable.
As we face global challenges like food security and climate change, the insights provided by researchers like Dr. Ron Wills become increasingly valuable. His work reminds us that sometimes, the key to solving big problems lies in understanding the small details - even something as seemingly insignificant as a plant hormone.
So the next time you bite into a perfectly ripe banana or enjoy a crisp salad, spare a thought for Dr. Ron Wills and his colleagues. Their tireless work behind the scenes is helping to keep our produce fresher, longer, and changing the way we think about food storage and transportation.
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