With Valentine’s Day just around the corner, florists across the nation are racing to keep their flowers fresh. The challenge they face comes from ethylene, a natural gas that speeds up aging in cut flowers and even fruits. Dr. Rasika Dias, a distinguished professor at The University of Texas at Arlington, is researching ways to slow down this process.
Dr. Dias explains, “Ethylene spreads easily because it’s a gas. It plays a big role in nature, influencing things like fruit ripening and leaf drop. For example, bananas and avocados ripen thanks to ethylene, turning starches into sweet sugars.”
This research not only aims to extend the life of flowers but also focuses on keeping everyday fruits and vegetables fresher, reducing food waste. According to the USDA, over 30% of food in the U.S. is wasted each year, which translates to about 133 billion pounds. Many fruits go bad before reaching stores, especially during long shipments.
Currently, florists use a chemical called 1-MCP to manage ethylene’s effects. With support from the American Floral Endowment and the U.S. Department of Agriculture, Dr. Dias’ team is testing new, non-toxic compounds that may be more effective than 1-MCP.
“Reducing food waste is key,” says Dias. “When fruits like bananas over-ripen, people often throw them away. This can hurt our economy and food security.” In the context of Valentine’s Day, the goal is to keep roses looking vibrant for longer, ensuring they last well beyond the holiday.
To test their compounds, the research team takes freshly cut flowers and divides them into three groups: untreated, treated with existing products, and treated with new compounds. By tracking how long each group lasts—paying attention to petal drop and wilting—they gauge which treatments work best.
In recent tests, two specific compounds have shown exceptional promise. This could be a game-changer for both the floral industry and our kitchens, helping keep blooms beautiful and produce fresh.
The University of Texas at Arlington, a major public research institution, is noteworthy not just for its academic programs but also for its impact on the economy, contributing significantly to North Texas. With more than 42,700 students, UTA ranks among the top 5% of research institutions in the country.
