I wouldn't bother with "Green" bags in any situation where fruits and vegetables would be regularly available (weekly). They cost too much for routine use, and I have my doubts about their efficacy*.
Notwithstanding, I'd be tempted to use them on long passages, when unable to re-provision for a month.
Stay Fresh vegetable bags are made from low density polyethylene that is coated with a fine layer of natural clay* containing high levels of a mineral claimed to absorb ethylene gas.
* Evert-Fresh Corp’s Debbie Meyer brand calls their proprietary clay “Oya”, describing it as a mineral form of Zeolite.
Ethylene producing items (such as apples, avocados, bananas, melons, peaches, pears, and tomatoes) should be stored separately from ethylene-sensitive ones (broccoli, cabbage, cauliflower, leafy greens, lettuce, etc.).
Remove ethylene with ethylene absorbing filters, or gas absorbers, such as potassium permanganate (KMnO4) or activated charcoal.
* What is the effect of ethylene on fruit ripening?
Ethylene can promote ripening in tomatoes, bananas, citrus, pineapples, dates, persimmons, pears, apples, melons, mangos, avocados, papayas and jujubes - a clear indication that the action of ethylene is general and widespread amongst a number of fruits. It is clear that ethylene is a ripening hormone - a chemical substance produced by fruits with the specific biological phenomenon of accelerating the normal process of fruit maturation and senescence.
Using tomatoes as an example, the life of a tomato fruit begins with fertilization of the flower ovules. After fertilization, the young fruit goes through a short period of cell division which is then followed by a rapid period of growth as these cells enlarge. During the final stages of growth and development, the tomato fruit reaches its full size and is now mature. This period of growth and development, from fertilization to development of the mature fruit, requires about 45-55 days, depending on the cultivar and the season. During the growth and development period, there are many chemical and physical changes occurring that have an impact on fruit quality and ripening behavior after harvest. Ripening is the final stage of the maturation process when the fruit changes color, and develops the flavor, texture and aroma that makes up what we define as optimum eating quality. The biological agent that initiates this ripening process after the fruit is mature is naturally produced ethylene - this simple plant hormone described and understood over 40years ago. While there are other factors involved in this "triggering" of the ripening process by ethylene, it is essentially a universal ripening hormone. When this internal concentration of naturally produced ethylene increases to about 0.1 - 1.0 ppm, the ripening process is irreversibly initiated
. The process may be slowed, but it cannot be reversed once it is truly under way
. So, here is the key point: additional and externally applied ethylene, provided prior to the time that the naturally produced internal concentration reaches the required 0.1 - 1.0 ppm level, will trigger or initiate - "promote" if you will - this natural ripening process at an earlier time.
United States Department of Agriculture (USDA
“Manual for Horticultural Crops” Handbook #668
➥ Small-Scale Postharvest Handling Practices: A Manual for Horticultural Crops