Potential for More Sustainable Energy Usage in the Postharvest Handling of Horticultural Produce through Management of Ethylene

Abstract

The perishable nature of fruit and vegetables requires some technological intervention to maintain quality during handling and marketing. The technology of choice for many years has been use of low temperatures as it is effective in reducing metabolism and hence extend postharvest life. However, refrigerated storage is energy intensive and the growing urgency to reduce international greenhouse gas emissions has created a need for technologies that are more environmentally sustainable but still acceptable to consumers. Ethylene is well known to promote ripening and senescence of fruit and vegetables. This presentation will review the existing data that support the potential for managing the concentration of ethylene in the atmosphere around produce in postharvest situations to allow a reduced reliance on refrigeration and thus reduce energy consumption. Methods for managing ethylene levels around produce, and barriers that need to be overcome in order to move from a temperature-based mindset are discussed.

Functional mechanism study of the allelochemical myrigalone A identifies a group of ultrapotent inhibitors of ethylene biosynthesis in plants

“…In addition, this mechanism is important in agricultural crops such as rice, in which maintaining an appropriate degree of seed dormancy by inhibiting ethylene production may reduce pre-harvest sprouting and reducing ethylene production may increase starch synthesis and rice grain quality ( Tamaki et al., 2015 ; Shu et al., 2016 ). In addition, ethylene biosynthesis inhibitors have been proposed as a mechanism for extending the lifespans of vegetables, fruits, and cut flowers ( Wills, 2021 ).…”

Design and development of ethylene gas sensor for non-destructive analysis of food quality: an updated review

“…Ethylene-sensitive fruits require careful handling during transportation to prevent exposure to high concentrations of the gas, which can lead to accelerated ripening and premature spoilage (Janssen et al, 2012). Appropriate measures can be implemented to minimize ethylene exposure by monitoring ethylene levels in the storage and transport facilities to ensure the fruits reach their destination in optimal conditions (Wills, 2021). Rahman et al (2014) collected banana samples from the local market and compared them with naturally ripened bananas treated with ethephon and kerosene.…”

Effect of Ethylene Compounds on Banana Ripening and Post-Harvest Packaging (Storage) of Citrus Fruits

“…Buah dan sayur termasuk kedalam produk yang bersifat perishable food atau mudah rusak (Wills, 2021). Komoditas tersebut mudah mengalami kerusakan (Zhang et al, 2021) (Hasimi et al, 2016).…”