Efficacy of photocatalysis and photolysis systems for the removal of ethylene under different storage conditions

Pathak, Namrata; Caleb, Oluwafemi J.; Rauh, Cornelia; Mahajan, Pramod V.

doi:10.1016/j.postharvbio.2018.09.006

Cited by 38 publications

(18 citation statements)

References 49 publications

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“…The respiration rate (Figure 4(b) and 4(c)) during the storage period showed the same behavior observed during photocatalytic degradation: photocatalysis fruit showed lower respiration rate (15.19 mL CO 2 kg −1 h −1 and 8.53 mL O 2 kg − 1 h −1 ) than control, with a maximum rate of 19.13 mL of CO 2 kg − 1 h −1 and 16.91 ml of O 2 kg −1 h −1 . These results confirmed the considerations regarding the ethylene effect on the respiration of fruits and vegetables (Fugate et al, 2010;Pathak et al, 2019). In this experimental step, the equilibrium of the gas concentrations (i.e.…”

Section: Step 2: Storage Of Cherry Tomatoes After Ethylene Degradationsupporting

confidence: 89%

“…For climacteric fruits, the high ethylene biosynthesis is related with the beginning of maturity, in addition changes in color, texture, flavor, and other quality attributes happen (Chawengkijwanich et al, 2003). Pathak et al (2019) have also reported that mature green tomatoes stored with TiO 2 remained at the green stage for 36 h. Therefore, it can be concluded that photocatalysis using TiO 2 as a catalyzer was effective to degrade the ethylene in the atmosphere surrounding the product, and delayed the ripening cherry tomatoes studied in this work.…”

Section: Resultssupporting

confidence: 59%

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Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux

Alves

Nobias

Soares

et al. 2021

Food sci. technol. int.

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In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C ± 2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O2 and CO2 concentration from cherry tomatoes under TiO2-UV and control (c) fruits, were measured by GC-MS for 10 days. After that, the tomatoes were stored for 20 days. During the photocatalysis process, ethylene was completely degraded and control fruits, the ethylene was 28.73 nL g−1. Respiration rate was lower for fruits under TiO2-UV than control. During storage period, cherry tomatoes treated by TiO2-UV, showed lower ethylene concentration, respiration rate, total soluble solid, lycopene, sugar and organic acid content than control showing that the fruits treated with photocatalysis did not reach the full maturity. In addition, all the cherry tomatoes showed different maturity stages. Fungal incidence was higher in control fruits than fruits treated with photocatalysis. This research showed for the first time that photocatalytic technology preserved the physiological quality of cherry tomatoes for 30 days of storage, being a promised technology to preserve cherries tomatoes.

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Section: Step 2: Storage Of Cherry Tomatoes After Ethylene Degradationsupporting

confidence: 89%

Section: Resultssupporting

confidence: 59%

Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux

Alves

Nobias

Soares

et al. 2021

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…Shelf life of this type of fruit is often controlled through the restriction of ethylene production. For example, the application of ethylene inhibitor 1-methylcyclopropene (1-MCP) prolongs the shelf life of pear fruit, without affecting quality, while treatment with vacuum ultraviolet (VUV) rapidly photolyzes ethylene produced by fruit to delay senescence. , However, promotion of ethylene biosynthesis also accelerates senescence in fruit, due to production of excess reactive oxygen species (ROS) that shortens shelf life . In higher plants, ethylene is biosynthesized via catalysis of S -adenosylmethionine (SAM) by ACC synthase (ACS) to 1-aminocyclopropane-1-carboxylate (ACC), and the subsequent transition from ACC to ethylene by ACC oxidase (ACO).…”

Section: Introductionmentioning

confidence: 99%

Melatonin Inhibits Ethylene Synthesis via Nitric Oxide Regulation To Delay Postharvest Senescence in Pears

Liu

Yang

Zhang

et al. 2019

J. Agric. Food Chem.

148

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Understanding ripening and senescence processes in postharvest stored fruit is key to the identification and implementation of effective treatment methods. Here, we explored the effects of exogenous applications of melatonin (MT) and nitric oxide (NO) on ripening and softening processes in three cultivars of European pear (Pyrus communis L.). The results showed that MT and NO played important roles in the two processes: they decreased the rate of upregulation of PcCel and PcPG, inhibited expression of ethylene synthetase genes (PcACS and PcACO), and reduced rates of respiration and ethylene production. MT increased activity of NO synthase through upregulation of expression of PcNOS that subsequently led to an increase in NO content. However, when NO synthesis was inhibited, the delaying effect of MT on fruit senescence was almost eliminated. These findings indicate that MT acted on the upstream process of NO synthesis that then delayed senescence in pear fruit.

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“…The application of photocatalytic oxidation in the removal of gaseous and liquid volatile organic compounds has been extensively investigated in recent years. Moreover, there are also some emerging studies about the application of PCO to remove ethylene from a storage room. ,− However, the relatively low quantum efficiency results in the limited oxidation capability, confining the practical application of this technology.…”

Section: Ethylene and Its Removalmentioning

confidence: 99%

“…The methods for ethylene removal include genetic modification, adsorption, direct oxidation, , catalytic oxidation, − etc. According to Sherman, these methods can be separated into three major categories: avoidance, removal, and inhibition .…”

Section: Introductionmentioning

confidence: 99%

Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation

et al. 2021

J. Agric. Food Chem.

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Ethylene acts as an important hormone to trigger the ripening and senescence of fruits and vegetables (F&V). Thus, it is essential to eliminate trace ethylene and prevent F&V losses effectively. There are several technologies currently applying to control the ethylene concentration in the storage and transportation environment, including adsorption, gene modification, oxidation, etc. These protocols will be compared, and special attention will be paid to the low-temperature catalytic oxidation that has already been applied to practical production in this review. The active sites, supports, and reaction and deactivation mechanism of the catalysts for the low-temperature ethylene oxidation will be discussed and evaluated systematically to provide new insights for the development of effective catalysts, along with the suggestion of some perspectives for future research on this important catalytic system for F&V preservation.

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Efficacy of photocatalysis and photolysis systems for the removal of ethylene under different storage conditions

Cited by 38 publications

References 49 publications

Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux

Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux

Melatonin Inhibits Ethylene Synthesis via Nitric Oxide Regulation To Delay Postharvest Senescence in Pears

Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation

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