Abstract
Fruits and vegetables are an indispensable part of a healthy diet due to their rich nutrients. However, fruits and vegetables are not suitable for preservation after harvest, and their losses account for nearly half of the total global food losses. One of the most important reasons is that ethylene is still biosynthesized after fruits and vegetables are picked, accompanied by respiratory jumps. As a plant hormone, ethylene can cause fruits and vegetables to ripen after harvest, and is one of the main causes of their overripe, softening and rotting. Therefore, the control of ethylene in the environment where fruits and vegetables are located is of great significance to prolong the shelf life of fruits and vegetables and reduce economic losses. This paper reviews the research progress of ethylene resistance control methods and their application in the regulation of fruit and vegetable preservation, and provides reference for the further development of green, efficient, safe and economical ethylene resistance control methods and technical applications.
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