Abstract: A method for increasing aroma and reducing fungal growth in vegetables and fruits is described. The method uses hexanal in a controlled atmosphere to treat the harvested fruit. The method has been found to be particularly effective for Penicillium sp. and Botrytis sp.

Abstract: A non-destructive method of testing of fruits and vegetables for post-harvest quality (firmness, texture, aroma and color) using fluorescence intensity of the skin or leaves is described. A low intensity red light source (10) is used to irradiate the skin or leaves of fruits or vegetables to provide a first level F.sub.o of fluorescence intensity above that of red light in the 710 to 740 nM range. A second high intensity red light source is used to produce a maximal second fluorescence intensity F.sub.m in the skin or leaves in the 710 to 740 nM range. The ratio F.sub.v /F.sub.m =(F.sub.m -F.sub.o)/F.sub.m is then preferably determined to provide a measure of the quality of the fruit or vegetable.

Abstract: A patch (10, 30, 40) or other device applied to a fruit or vegetable for releasing a gas, preferably ethylene, which accelerates maturation or which retards maturation, preferably carbon dioxide. The device attaches to a portion of the fruit or vegetable and releases the gas upon application or upon demand. Ripening or retardation is selective in a bunch of connected fruits such as bananas when applied to one finger, thereby providing selective ripening.

Abstract: A patch (10, 30, 40) or other device applied to a fruit or vegetable for releasing a gas, preferably ethylene, which accelerates maturation or which retards maturation, preferably carbon dioxide. The device attaches to a portion of the fruit or vegetable and releases the gas upon application or upon demand. Ripening or retardation is selective in a bunch of connected fruits such as bananas when applied to one finger, thereby providing selective ripening.