Final answer:
Fruits that emit ethylene gas should be stored in separate containers or areas to prevent them from accelerating the ripening process of other produce. Refrigeration slows ripening, while ventilation removes ethylene gas. When ripe fruit is placed with unripe fruit in an enclosed space, the ethylene gas released speeds up ripening of the unripe fruit.
Step-by-step explanation:
Fruits that produce ethylene gas should be stored in ways that manage the presence of this gas to control ripening times. These fruits are best stored in separate drawers or sealed containers (Option A) when you want to prevent them from ripening other produce and in perforated plastic (Option B) or paper bags (Option C) when you want to capture the ethylene gas to speed up the ripening of nearby fruit. Refrigeration slows down the chemical reactions, including the maturation of the fruit, while ventilation helps to remove the ethylene gas, preventing it from accelerating the ripening process of other nearby fruits and vegetables.
When placing a ripe apple or banana with another unripe fruit in a closed container or paper bag, the ethylene gas released by the ripe fruit will accumulate and promote ripening in the other fruit. Hence, an unripe fruit will ripen faster in the presence of a ripe fruit emitting ethylene. Storage facilities for fruits and vegetables leverage refrigeration and ventilation because these conditions provide control over the ripening process by managing chemical reactions and ethylene gas levels.