The University of California Postharvest Research and Extension Center has long served the produce industry with recurring workshops on ripening and ethylene management. "These workshops emphasize practical, science-based strategies for improving the handling and ripening of fresh produce," says Irwin R. Donis-González, Associate Professor of Cooperative Extension in Postharvest Engineering at UC Davis and Co-Director of the Postharvest Center. "They're especially valuable for professionals responsible for maintaining fruit quality across the supply chain." The modular format has enabled participants to focus on specific crops and challenges related to fruit ripening and degreening.
Importance of ethylene
"Ethylene plays a critical role in the ripening of many fresh fruits," says Bárbara Blanco-Ulate, Associate Professor in the Department of Plant Sciences and Co-Director of the Postharvest Center. "It's a natural plant hormone that drives ripening in climacteric fruits like bananas, mangoes, kiwifruit, tomatoes, and avocados, but it also accelerates plant aging or senescence, which directly affects shrinkage and shelf life." Effective ethylene management, she notes, is key not just for ripening fruits like tomatoes and mangos, but also for handling non-climacteric crops. "Even in citrus fruits like lemons, where the goal is degreening rather than ripening, ethylene is essential to achieving consistent color and market readiness."
Some of the fruit ripening instructors at the 2023 Ripening workshop, which was the last in-person workshop at UC Davis. Second row: Marita Cantwell (between Greg Akins and Gary Campisi). First row: Irwin R. Donis-González, Greg Akins, Gary Campisi, Angelos Deltsidis, Mary Lu Arpaia, Jeff K. Brecht, David Obenland, Betch Mitcham, and Dennis Kihlstadius.
New workshops in development
Over the past several years, the UC Postharvest Center has welcomed hundreds of produce professionals, including growers, packers, shippers, consultants, and researchers, to UC Davis for research-driven training in ripening and ethylene management. "Our goal has always been to support the industry with relevant, science-based knowledge that can be directly applied in day-to-day operations," says Donis-González.
As the produce industry continues to evolve, so does our approach. While the in-person Ripening & Ethylene Management Workshops are currently on pause, the whole course is now available online through the Postharvest Center's YouTube channel. "These recordings capture the foundational knowledge we've shared in person over the years," says Blanco-Ulate. "They're a great entry point for anyone looking to sharpen their ethylene management strategies or train new team members."
This move to online access also marks the beginning of an exciting new chapter. "We're taking this opportunity to reimagine the course, modernizing the content, increasing collaboration with industry partners, and ensuring it reflects the latest technologies and challenges," adds Donis-González. "The feedback we've received makes it clear: the next version of this workshop must be even more relevant, practical, and solution-oriented."
Once relaunched, the in-person course will feature a new format, deeper industry involvement, and a sharper focus on real-world applications. "We can't do this alone," Donis-González emphasizes. "We're calling on the produce industry and our postharvest colleagues to help shape the future of this course, and ensure it continues to deliver real value across the supply chain."
The complete workshop playlist can be accessed here.
For more information:
Irwin R. Donis-González, PhD
University of California, Davis
Tel: (530) 752-8986
[email protected]
https://postharvest.ucdavis.edu/fruit-ripening-ethylene-management