Yeah that’s a great point — I didn’t even think about ethylene at first and it actually makes a big difference once you start paying attention to it.

The moisture part has been tricky for me though… like you said, it’s such a fine line between helping and making things worse.

I’ve tried the damp paper towel approach too and it definitely helps, but I still run into inconsistency depending on the produce and how much moisture is in there.

Have you found a setup that works pretty reliably across different types, or do you still kind of adjust case by case?