Fruit Ripening and Ethylene Workshop | Biology of Ethylene Pathways in Fruits | Barbara Blanco-Ulate

Barbara Blanco-Ulate provides an overview of ethylene biology and its role in fruit ripening. This workshop explains the differences between fruits and vegetables, plant hormones, and ethylene pathways. Learn about the Yang cycle, climacteric vs. non-climacteric fruits, and why ethylene matters postharvest. Blanco-Ulate explains how ethylene works at the cellular level, ideal concentrations (approximately 100 ppm), and factors such as temperature, humidity, and CO2 in ripening rooms. The session also discusses ethylene measurement methods and the varying ethylene production of different fruits. Essential for growers, packers, and retailers, it provides scientific insights to inform decisions on ripening, storage, and handling. Presenter: Dr. Barbara Blanco-Ulate, UC Davis Keywords: ethylene biology, plant hormones, climacteric fruit, ripening science, post-harvest physiology, Yang cycle, ethylene pathways, fruit ripening, UC Davis research, ethylene measurement