Avocado

Key Challenges: Avocados ripen quickly due to high ethylene sensitivity, leading to over-softening and internal browning.

How It Works :

• Converts ethylene to ethylene oxide, significantly slowing the ripening process.
• Maintains the firmness of the skin and prevents the internal flesh from becoming overripe.

Result :

• Avocados stay firmer for a longer time, allowing better control over their ripening and reducing waste.