Ethylene levels associated with fruit and vegetables during marketing

Warton, M. A.; Wills, R. B. H.; Ku, V.V.V.

doi:10.1071/ea99125

Cited by 65 publications

(8 citation statements)

References 4 publications

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“…Common microorganisms isolated from crown rot are Colletotrichum musae, Lasiodiplodia theobromae, Nigrospora sphaerica, Penicillium spp., and Aspergillus spp. [6]. Postharvest fungicidal treatments are applied to control crown rot disease but severely affected banana fruits are still found in consumer markets [7].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Crown Rot Disease of Banana Fruit and Eco-Friendly Quality Improvement Approach during Storage

Jahan

Lia

Chowdhury

et al. 2019

MRJI

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Introduction: The banana is the world’s most popular fruit crop. A complex of fungal pathogen is responsible for crown rot diseases of banana. Aims: The present study was designed to detect and characterize the crown rot disease of post-harvest banana (Musa paradisiaca) and also develop an alternative quality improvement approach to improve banana shelf-life during storage period. Study Design: A simplest general factorial experiment that was designed to control crown rot disease of banana using different biological factors, including plant extract, antagonistic agents and commercial fungicide. Place and Duration of Study: Disease infected bananas were collected from Rajshahi city, Rajshahi, Bangladesh in 2017 and the experiment had been conducted from April 2017 to April 2018. Methodology: Different morphological, biochemical and molecular techniques were used to characterize and detect the liable fungi. Responsible fungi were subjected to antifungal activity screening test and in vitro antagonism test. Effect of carbendazim and kanamycin B against the mycelial growth of the isolates was determined by disc diffusion method. Quality parameters including disease incidence and severity, pH, TSS, TTA and AA of the treated banana were also analyzed after application of treatments in the packing stage through standard estimation techniques. Results: Two fungi, isolated from the infected portion were further identified as C. musae and L. theobromae. D. metel and A. sativum extract was better in inhibiting mycelial growth of all the test pathogen in culture. B. cereus and T. harzianum moved and attached to fungal isolates, affecting mycelial growth and A. sativum extract significantly affecting conidial germination on artificial medium. Satisfactory mycelia inhibitory effect was recorded from kanamycin B. Quality analysis after storage of banana showed minor measurable differences among treatments. Conclusion: Post-harvest application of A. sativum extract (Conc. 25% w/v) improve the overall quality of harvested banana fruits and reduced the disease incidence and severity of crown rot to a level significantly lower than in fungicide treated or control fruits.

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Section: Introductionmentioning

confidence: 99%

Characterization of Crown Rot Disease of Banana Fruit and Eco-Friendly Quality Improvement Approach during Storage

Jahan

Lia

Chowdhury

et al. 2019

MRJI

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“…At the consumer level, ethylene can be used to determine the best time for consumption of fruits. Hence, determining the concentration of ethylene is critical as ethylene production varies with fruit maturity and fruit type . However, there has been no convenient way to rapidly identify the stage of fruit ripening via ethylene concentration, especially for fruits such as kiwis that do not change color as they ripen.…”

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confidence: 99%

Naked-Eye Detection of Ethylene Using Thiol-Functionalized Polydiacetylene-Based Flexible Sensors

et al. 2020

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Ethylene is a hormone that plays a critical role in many phases of plant growth and fruit ripening. Currently, detection of ethylene heavily relies on sophisticated and timeconsuming conventional assays such as chromatography, spectroscopy, and electrochemical methods. Herein, we develop a polydiacetylene-based sensor for the detection of ethylene via color change. The sensors are prepared through the reaction between polydiacetylene and Lawesson's reagent that results in decorating polydiacetylene with terminal thiol groups. Upon exposure to ethylene, the sensor changes color from blue to red which is visible to the naked eye. Our device shows a limit of detection for ethylene at 600 ppm in air and can be applied for monitoring ethylene released during the fruit-ripening process. Such easy-to-use ethylene sensors may find applications in plant biology, agriculture, and food industry.

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“…2 These ethylene concentrations showed a wide variation ranging from 10-300 ppm inside the package for short-term fruit storage. 3 Ethylene is highly active even at low concentrations, in some cases as low as 0.001 ppm. Thus, effective ethylene removal along the entire postharvest value chain for F&V is imperative to prevent unwanted ethylene exposure and maintain the quality, thereby reducing postharvest losses.…”

Section: Introductionmentioning

confidence: 99%

Ethylene modelling in package headspace of fresh produce: A review

et al. 2023

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Ethylene accumulation is one of the main causes of rapid deterioration of climacteric fruit and vegetables in a package as ethylene accelerates the ripening process. Modelling the ethylene gas in a package headspace is a promising way to control the ripening process as it provides and optimises the methods to remove ethylene. In this review, the transmission of ethylene through a package, ethylene removal by a scavenger and ethylene accumulation inside the package are discussed with their models. The permeability of packaging material allows ethylene to escape from the package to a little extent. The perforation in packaging material also helps ethylene to depart rapidly from the fruit package which is explained and modelled using Fick's first law of diffusion. The pseudo‐first‐ and second‐order kinetics based on the adsorption phenomena have been used to model the removal of ethylene by a scavenger. The mass balance between the ethylene transmission rate through the package, ethylene production rate by fruit and ethylene removal by scavenger provides the ethylene accumulation which can be helpful for predicting the quality of the fruit inside a package. This study could lead to the development of an active fruit packaging system with the inclusion of ethylene along with oxygen and carbon dioxide for extending the shelf life of fresh commodities in postharvest storage.

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Ethylene levels associated with fruit and vegetables during marketing

Cited by 65 publications

References 4 publications

Characterization of Crown Rot Disease of Banana Fruit and Eco-Friendly Quality Improvement Approach during Storage

Characterization of Crown Rot Disease of Banana Fruit and Eco-Friendly Quality Improvement Approach during Storage

Naked-Eye Detection of Ethylene Using Thiol-Functionalized Polydiacetylene-Based Flexible Sensors

Ethylene modelling in package headspace of fresh produce: A review

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