Current Scenario of Adsorbent Materials Used in Ethylene Scavenging Systems to Extend Fruit and Vegetable Postharvest Life

Álvarez-Hernández, Marianela Hazel; Artés–Hernández, Francisco; Ávalos-Belmontes, Felipe; Castillo-Campohermoso, Marco Antonio; Contreras-Esquivel, Juan Carlos; Ventura-Sobrevilla, Janeth M.; Martínez−Hernández, Ginés Benito

doi:10.1007/s11947-018-2076-7

Cited by 92 publications

(42 citation statements)

References 78 publications

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“…Solid adsorbents develop the selectivity to the adsorbate after the former go through particular alkaline treatments, like reacting under a gas stream or with definite agents. The standard physical adsorbents are activated carbon, carbon fibre, silica gel and zeolite (Álvarez-Hernández et al 2018).…”

Section: Ethylene Scavenging Mechanismsmentioning

confidence: 99%

“…Several research studies based on the use of ethylene scavenger for fresh produce packaging applications are presented in Table 3. The number of researches about the effects of KMnO 4 on fresh produce was carried out on climacteric fruit, generally on apple and banana, mango which has a high ethylene-producing rate and highly ethylene sensitivity (Álvarez-Hernández et al 2018). Postharvest quality of fresh produce is affected by many factors, such as physical injury, distribution, being storage managing the main factor to deliver a product with good quality, and extended shelf life, to the buyer.…”

Section: Applications Of Ethylene Scavengers In Fresh Produce Packagingmentioning

confidence: 99%

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Ethylene scavengers for active packaging of fresh food produce

Singh²,

2019

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Many fruits and vegetables are sensitive to ethylene, which upon prolonged exposure induces the deterioration of food quality, such as change in taste, odour and colour, or microbial growth. Therefore, ethylene scavengers in packages can be used to limit ethylene accumulation. Ethylene scavengers extend the shelf life and retain the original food quality. Here, we review ethylene scavenging systems such as potassium carbonate, palladium, natural clays, titanium dioxide-based, electrondeficient dienes and trienes. Ethylene scavenging is done by chemical reactions and physical adsorption. We then discuss the applications and benefits of ethylene scavengers in packages. The efficiency of ethylene scavengers is improved using atmospheric packaging tools.

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Section: Ethylene Scavenging Mechanismsmentioning

confidence: 99%

Section: Applications Of Ethylene Scavengers In Fresh Produce Packagingmentioning

confidence: 99%

Ethylene scavengers for active packaging of fresh food produce

Singh²,

2019

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“…This results in the need for large amounts of impregnated material to achieve the desired scrubbing results (Ahvenainen, 2003). According to Álvarez-Hernández et al (2018), the selection of the inert carrier depends on characteristics such as surface area, size, material type, shape, and ethylene adsorption ability. Examples of KMnO 4 carriers include aluminum oxide, silica gel, vermiculite, celite, and perlite (Saltveit, 1980).…”

Section: Integration Techniquementioning

confidence: 99%

“…Examples of KMnO 4 carriers include aluminum oxide, silica gel, vermiculite, celite, and perlite (Saltveit, 1980). A discussion of the physical properties of these and other materials used as carriers for KMnO 4 including pore volume, pore size distribution, surface area, and effectiveness in extending produce shelf life can be found in Álvarez-Hernández et al (2018). The work done with trays and dishes can be considered as a way to prove the effectiveness of packages containing KMnO 4 in reducing ethylene in the headspace and extending fruit shelf life (Shorter, Scott, Ward, & Best, 1992;Szczerbanik, Scott, Paton, & Best, 2005) but not the development of packaging feasible for supply chain conditions.…”

Section: Integration Techniquementioning

confidence: 99%

Ethylene‐removing packaging: Basis for development and latest advances

Awalgaonkar

Beaudry

Almenar

2020

Comp Rev Food Sci Food Safe

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Produce is rapidly gaining market share worldwide. Ethylene is a gas molecule that causes detrimental changes in produce. Thus, it is crucial to reduce surrounding ethylene besides inhibiting ethylene biosynthesis to extend produce shelf life and reduce food waste. Ethylene-removing packaging (ERP) can reduce ethylene concentration surrounding produce during transportation and commercialization. The information found in the literature on the topic is minimal and incomplete compared to other types of active packaging. It focuses on compounds with an ethylene-removing capacity rather than on the packaging technology per se. The goal of this literature review is to compile and discuss information from peer-reviewed scientific papers and industry websites on the basics on ERP and on recent developments that can be used to build on and to advance this type of active packaging. This review first focuses on factors needed to design effective ERP including produce characteristics, in-package composition, material properties and their changes after compounding, remover properties, integration techniques, and environment. Next, this review presents a classification for ERP and provides a detailed analysis of various ethylene-removing compounds including their mechanisms of action, integration techniques, impacts on produce shelf life, advantages and drawbacks including safety, commercial applications, and combinations with other shelf-life extending technologies. Some ERP designs are more promising to extend produce shelf life than others, but there is still room for further research to advance this packaging strategy. Specific needs include investigation of ethylene removal for fresh-cut produce and exploring different integration techniques and materials for such integration.

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“…Su principal aplicación postcosecha es controlar la maduración de los frutos. Entre sus efectos negativos destaca que su presencia induce a madurar los productos hortofrutícolas cuando no interesa, por lo que, en la mayoría de los casos durante la conservación y el transporte se deben buscar técnicas que permitan eliminar el C 2 H 4 del ambiente de conservación y que no interfieran con una madurez inadecuada e inapropiada para la mercancía (Álvarez- Hernández et al, 2018).…”

Section: Condiciones Recomendadas De Conservación Y Transporte De Fruunclassified

Monitorización de las variables ambientales durante el transporte de productos perecederos para estimar en tiempo real las pérdidas de calidad

Zafra¹,

Teresa²

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Controlling the main environmental factors that influence the quality of perishable products is one of the main challenges within the food industry. Temperature is the main factor affecting quality, but other factors such as relative humidity and gas concentrations (mainly C 2 H 4 , O 2 and CO 2) also play an important role in maintaining the post-harvest quality of horticultural products. For this reason, monitoring these environmental factors is a key procedure to ensure quality throughout the shelf life and to assess losses. To estimate the quality losses that a perishable product may suffer during storage and transport, a variable monitoring system accessible in real-time has been developed. This system can be used at all stages of the cold chain thanks to its wireless communication architecture, recording variables at multiple points during loading. Several laboratory tests have been performed, using lettuce as a model, to determine different quality shelf life scores under different storage temperature conditions. As a result, regression models are proposed that relate the temperature that the product has suffered, with its commercial life, which would optimize its consumption, redirecting the product to markets with more rotation and therefore anticipating a possible loss of the product. The system developed as a sensor-based tool, has been tested during many road-based trips across Europe and validated in climatic chambers of the

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Current Scenario of Adsorbent Materials Used in Ethylene Scavenging Systems to Extend Fruit and Vegetable Postharvest Life

Cited by 92 publications

References 78 publications

Ethylene scavengers for active packaging of fresh food produce

Ethylene scavengers for active packaging of fresh food produce

Ethylene‐removing packaging: Basis for development and latest advances

Monitorización de las variables ambientales durante el transporte de productos perecederos para estimar en tiempo real las pérdidas de calidad

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