Ethanol is a natural component which is classified as a safe substance, and it also has the advantage that its application is of low cost (
Pesis, 2005; Xu et al., 2012) compared to other approaches, such as the use of 1-MCP or heat treatment.
Attempts have been made to reduce chilling sensitivity by different postharvest techniques such as heat shock (Rab and Saltveit, 1996), anaerobic shock treatments (
Pesis et al., 1994), chemicals treatment (Saltveit et al., 2004) and hot air, vapor and water treatments (Woolf, 1997), storage conditions (Rab et al., 2010), packaging and waxing (Petracek et al., 1998).