So, like most old biology majors, I recall that ethylene gas causes fruit to ripen, and that’s the reason one bad apple can spoil a bushel. To combat this, fruit warehouses store theirs in a nitrogen atmosphere (that apple from NZ might be over a year old). Last night, I saw an ad for bags that are lined with a chemical that absorbs the ethylene, so that you can have snappy 18-day old carrots. Anyone know what that chemical might be, sos I can try a homemade version?
Potassium permanganate?
IIRC the way it acts with glycerin, it’s not something I’d want around my apples or carrots.
(the post edit timed out before I could add this: )
They seem to work decently, but the only caveat is that any moisture or condensation that builds up inside the bag must be removed immediately or else the produce will actually spoil faster. The bag company recommends putting paper towels in there to absorb the moisture but I have to wonder if adding silica gel packets would be a better solution… Anyone know if that’s a viable option?