Ethylene scavengers for the preservation of fruits and vegetables: A review

Wei, Haiying; Seidi, Farzad; Zhang, Tingwei; Jin, Yongcan; Xiao, Huining

doi:10.1016/j.foodchem.2020.127750

Cited by 158 publications

(109 citation statements)

References 103 publications

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“…The use of potassium permanganate as a sequestrant is a widely used technique [1], but there is concern among consumers about its toxicity and the environmental damage that its widespread use may cause. As noted by Álvarez-Hernández et al [3], permanganatebased ethylene scavengers are an environmentally friendly tool that can be used in the packaging of horticultural products; such scavengers require proper handling and relevant safety measures but are otherwise very simple and straightforward.…”

Section: Discussionmentioning

confidence: 99%

“…Ethylene scavengers are based on the oxidation of ethylene via potassium permanganate. This compound is impregnated on clay, and different commercial presentations are available [1][2][3]. Ethylene absorbents based on active charcoal are also available on the market (Sekisui Jushi Co., Osaka, Japan; Mitsubishi Chemical Company, Tokio, Japan).…”

Section: Introductionmentioning

confidence: 99%

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Development of a New Essential Oil-Based Technology to Maintain Fruit Quality in Tomato

et al. 2021

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In this study, a new technology was tested for its efficacy in the conservation of tomato fruits. An initial experiment was conducted to determine the effects of eugenol on the main quality parameters of Raf tomato fruits; then, a main experiment was performed to test the effectiveness of the new technology. In both experiments, fruits of the tomato cultivar Raf at the mature green stage were used. The preliminary experiment demonstrated the effectiveness of eugenol in maintaining fruit quality during the postharvest life of the fruit. In the main experiment, the fruits were packed using a sachet filled with a mixture consisting of 10:1:1 clinoptilolite clay, ground clove buds, and activated charcoal. This mixture was evaluated against a commercial ethylene scavenger composed mainly of KMnO4-impregnated sepiolite. Three lots of fruits were used: One batch was considered as the control, where the fruits were not packed but kept in an open box at room temperature. The fruits in the other two batches were packed in 2 L PET containers with lids at a rate of three fruits per container, and a sachet of ground cloves and a commercial scavenger was added inside each container in each batch. The containers were kept at room temperature, and the following main quality parameters were analyzed: ethylene production rate, firmness, color, content of soluble solids, and pigments. The results showed that ground clove buds led to a reduction in ethylene production which was associated with a delay in maturation and could be a good alternative for use in the active fruit packaging of horticultural products.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of a New Essential Oil-Based Technology to Maintain Fruit Quality in Tomato

et al. 2021

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“…Some fruits can synthesize ethylene in a short time; the ethylene level can be raised by several orders of magnitude compared to System I levels. Ethylene synthesis in both systems follows the methionine pathway [84,85].…”

Section: Atmosphere Preservation With Ethylene Scavengermentioning

confidence: 99%

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Fang

Wakisaka

2021

Agriculture

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Respiration and microbial infection are important causes of postharvest spoilage of fruits and vegetables (F&V). Atmosphere storage technology can significantly reduce postharvest losses. This comprehensive review aims to cover recent progress in the application of atmosphere storage to F&V preservation, not only focusing on the effect of gas conditions but also evaluating combination applications involving newer preservation technologies, including ethylene scavengers, high-pressure and decompression technology, ozone, ultraviolet radiation, active packaging, high-voltage electrostatic field, plasma treatment, and pulse-controlled atmosphere. Appropriate choice of storage conditions optimal for each F&V is essential since the physiological properties and sensory qualities are affected by them. The combination of atmosphere storage with these emerging technologies could contribute to significant reductions in food loss during storage.

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“…In the case of fresh produce, the use of different pre- and post-harvest tools can help to decrease food loss/waste. The effects of proper management, such as storage in well-ventilated rooms, storage in a controlled atmosphere, modified atmosphere, ethylene scavengers, proper temperature and relative humidity (RH), heat treatment, and others, plus different sustainable pre- and post-harvest treatments (i.e., natural compounds, ozone, ultraviolet irradiation, biocontrol agents), and their combinations are sustainable treatment methods that help to reduce the decay of fresh fruits and vegetables (e.g., carrot, spinach, peach, nectarine) [ 42 , 105 , 106 , 107 , 108 , 109 , 110 ].…”

Section: Relationship Between Food Loss/waste and Food Safetymentioning

confidence: 99%

Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

López‐Gálvez

Gómez

Artés

et al. 2021

Foods

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Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The strategies and measures used to improve this aspect of the food supply chain must remain in balance with other sustainability aspects (economic and social). In this framework, the interactions and possible conflicts between food supply chain safety and sustainability need to be assessed. Although priority must be given to safety aspects, food safety policies should be calibrated in order to avoid unnecessary deleterious effects on the environment. In the present review, a number of potential tensions and/or disagreements between the microbial safety and environmental sustainability of the fresh produce supply chain are identified and discussed. The addressed issues are spread throughout the food supply chain, from primary production to the end-of-life of the products, and also include the handling and processing industry, retailers, and consumers. Interactions of fresh produce microbial safety with topics such as food waste, supply chain structure, climate change, and use of resources have been covered. Finally, approaches and strategies that will prove useful to solve or mitigate the potential contradictions between fresh produce safety and sustainability are described and discussed. Upon analyzing the interplay between microbial safety and the environmental sustainability of the fresh produce supply chain, it becomes clear that decisions that are taken to ensure fresh produce safety must consider the possible effects on environmental, economic, and social sustainability aspects. To manage these interactions, a global approach considering the interconnections between human activities, animals, and the environment will be required.

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Ethylene scavengers for the preservation of fruits and vegetables: A review

Cited by 158 publications

References 103 publications

Development of a New Essential Oil-Based Technology to Maintain Fruit Quality in Tomato

Development of a New Essential Oil-Based Technology to Maintain Fruit Quality in Tomato

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain

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