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 that these foods 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.
