An Innovative Ethylene Scrubber Made of Potassium Permanganate Loaded on a Protonated Montmorillonite: a Case Study on Blueberries

Álvarez-Hernández, Marianela Hazel; Martínez−Hernández, Ginés Benito; Ávalos-Belmontes, Felipe; Rodríguez-Hernández, Ana Margarita; Castillo-Campohermoso, Marco Antonio; Artés–Hernández, Francisco

doi:10.1007/s11947-018-2224-0

Cited by 27 publications

(14 citation statements)

References 34 publications

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“…The higher ethylene production trend at 2 °C compared with 8 °C may be explained as a physiological response of flat peaches to low storage temperatures. Thus, previous studies with other fruits and vegetables have found that low storage temperatures may act as an abiotic stress, with similar metabolic responses as in our data [ 38 , 39 , 40 ]. In addition, the higher ethylene production at 2 °C compared to 8 °C could be also explained by the proximity to the “killing temperature zone” for stone fruit, which ranges between 2.2 and 7.5 °C, and is characterized by accelerated stone fruit metabolism [ 1 ].…”

Section: Resultssupporting

confidence: 90%

“…In addition, the higher ethylene production at 2 °C compared to 8 °C could be also explained by the proximity to the “killing temperature zone” for stone fruit, which ranges between 2.2 and 7.5 °C, and is characterized by accelerated stone fruit metabolism [ 1 ]. This abiotic stress related to low refrigeration temperatures has been previously correlated with increased CO 2 production (respiration rate) at early stages (<48 h of storage) at lower temperatures, which changes to the opposite behavior (higher respiration rate as the refrigerated temperature increases) [ 38 , 39 ]. Thus, the storage temperature×time interaction was significant for CO 2 (and ethylene) production, showing the same trend—initial (<48 h) higher respiration at lower storage temperature and then higher respiration rate at a higher temperature during the rest of the storage period ( Figure 1 B).…”

Section: Resultsmentioning

confidence: 99%

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Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

López−Gómez

Navarro-Martínez

Martínez−Hernández

2020

Foods

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Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

López−Gómez

Navarro-Martínez

Martínez−Hernández

2020

Foods

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“…Fungal (i.e., B. cinerea) germination and hyphal growth might be also promoted in blueberries due to ethylene presence (Chiabrando and Giacalone, 2011). Fungal (B. cinerea) decay incidence, on fresh blueberry stored under modified atmosphere packaging (MAP) conditions was significantly inhibited by using ethylene scrubbers consisting of a protonated montmorillonite loaded with KMnO 4 (Álvarez-Hernández et al, 2019). However, it is not possible from these studies to establish whether any enhanced mold growth induced by ethylene is a secondary effect arising from increased cell permeability that facilitates germination and growth of fungal spores, or any inhibition of mold growth is due to a defence response by tissues to ethylene.…”

Section: Discussionmentioning

confidence: 99%

“…Similar inconsistencies regard the role of ethylene in regulating blueberry storability. Available results about increasing the fruit exposure to ethylene, for instance with ethephon or ethylene application (Poole et al, 1998;Costa et al, 2018;Wang et al, 2018b;Xu et al, 2020), or reducing the possible effect of ethylene applying ethylene scrubbers (Wang et al, 2018a;Álvarez-Hernández et al, 2019), 1-MCP (DeLong et al, 2003;Brackmann et al, 2010;MacLean et al, 2011;Blaker and Olmstead, 2014;Deng et al, 2014;Tao et al, 2017;Xu and Liu, 2017;Xu et al, 2020;Xue et al, 2020), or ozone (Song et al, 2003), indicated contrasting results and did not elucidate the role of ethylene on blueberry ripening.…”

Section: Introductionmentioning

confidence: 99%

Ethylene Production Affects Blueberry Fruit Texture and Storability

et al. 2022

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Ethylene, produced endogenously by plants and their organs, can induce a wide array of physiological responses even at very low concentrations. Nevertheless, the role of ethylene in regulating blueberry (Vacciniumspp.) ripening and storability is still unclear although an increase in ethylene production has been observed in several studies during blueberry ripening. To overcome this issue, we evaluated the endogenous ethylene production of aVacciniumgermplasm selection at different fruit ripening stages and after cold storage, considering also textural modifications. Ethylene and texture were further assessed also on a bi-parental full-sib population of 124 accessions obtained by the crossing between “Draper” and “Biloxi”, two cultivars characterized by a different chilling requirement and storability performances. Our results were compared with an extensive literature research, carried out to collect all accessible information on published works related to Vaccinium ethylene production and sensitivity. Results of this study illustrate a likely role of ethylene in regulating blueberry shelf life. However, a generalisation valid for allVacciniumspecies is not attainable because of the high variability in ethylene production between genotypes, which is strictly genotype-specific. These differences in ethylene production are related with blueberry fruit storage performances based on textural alterations. Specifically, blueberry accessions characterized by the highest ethylene production had a more severe texture decay during storage. Our results support the possibility of tailoringad hocpreharvest and postharvest strategies to extend blueberry shelf life and quality according with the endogenous ethylene production level of each cultivar.

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“…The maturity index (MI) depends on the total acidity and the soluble solids content and tends to increase during fruit ripening (Table 2 and Figure 3d) [31,41].…”

Section: Es-mentioning

confidence: 99%

Combined Effect of Potassium Permanganate and Ultraviolet Light as Ethylene Scavengers on Post-Harvest Quality of Peach at Optimal and Stressful Temperatures

et al. 2022

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The aim of this study was to evaluate the combination of two ethylene removal methods and temperature on the post-harvest quality of peaches. For this purpose, filters with potassium permanganate (KMnO4) and lamps emitting ultraviolet light (UV) were mounted on machines which enabled air movement in the conservation chambers, facilitating the removal of ethylene by KMnO4 and photocatalysis simultaneously. This system was used at two temperatures, 1 °C and 25 °C, simulating an ideal storage temperature in industry and extreme temperature to observe faster ripening, respectively. The results obtained showed that this combination of ethylene scavengers favoured the efficient elimination of this gas. Consequently, the use of this innovative technique made possible a better preservation of fruit firmness, colour, soluble solids content, pH, total acidity, and maturity index. Moreover, using this method in peaches subjected to 25 °C increased their survival by seven days more than those without this system, indicating the effectiveness of ethylene scavengers even under these extreme temperatures.

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An Innovative Ethylene Scrubber Made of Potassium Permanganate Loaded on a Protonated Montmorillonite: a Case Study on Blueberries

Cited by 27 publications

References 34 publications

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

Ethylene Production Affects Blueberry Fruit Texture and Storability

Combined Effect of Potassium Permanganate and Ultraviolet Light as Ethylene Scavengers on Post-Harvest Quality of Peach at Optimal and Stressful Temperatures

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