Study on the efficiency of ethylene scavengers on the maintenance of postharvest quality of tomato fruit

Mansourbahmani, Saeideh; Ghareyazie, Behzad; Zarinnia, Vahid; Kalatejari, Sepideh; Mohammadi, Reza Salehi

doi:10.1007/s11694-017-9682-3

Cited by 39 publications

(13 citation statements)

References 38 publications

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“…Results showed that the palladium-supported nanozeolite is the tool which contributes to shelf life extension as well as the preservation of quality parameters of tomato fruits during storage. The palladium-supported nanozeolite had 5% additional positive effects, particularly on phenolic and lycopene contents, polygalacturonase activity, fruit firmness and weight loss (Mansourbahmani et al 2018). Mujtaba et al (2014) found that packaging of tomato (Rio Grandi) into polyethylene films combination with a KMnO 4 -based ethylene scavenger can lower ascorbic acid increment, make acidity to increase and delay lycopene biosynthesis, deprived of effects on tomato pH.…”

Section: Tomatomentioning

confidence: 99%

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: Tomatomentioning

confidence: 99%

Ethylene scavengers for active packaging of fresh food produce

Singh²,

2019

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“…The palladium-supported nano zeolite was found to be a technique that aids the extended storage life and preserves the quality of the tomato during storage. The palladium-supported nano zeolite exhibited an extra 5% positive effect on lycopene and phenolic content, fruit firmness, polygalacturonase activity, and weight reduction [109].…”

Section: Applications Of Ethylene Scavengers In Fresh Produce Packagingmentioning

confidence: 99%

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

et al. 2022

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As the top grocery list priorities, the primary challenge when purchasing fruits and vegetables from supermarkets is obtaining fresh, minimally processed perishable goods. This source of diet is critical for obtaining vitamins, minerals, antioxidants, and fibres. However, the short shelf life caused by moisture content in rapid deterioration and decay caused by microbial growth, results in unappealing appearances. Fruits and vegetables undergo ripening and eventually the ageing process, in which the tissues of the plants degrade. Even after harvesting, numerous biological processes occur, generating a significant variation of ethylene production along with respiration rates between fruits and vegetables. Thus, the utilization of ethylene scavengers in food packaging or films has been revealed to be beneficial. The synergistic effects of these biomaterials have been demonstrated to reduce microorganisms and prolong the shelf life of greens due to antimicrobial activity, oxygen scavenging capacity, enzyme immobilization, texture enhancers, and nutraceuticals. The current review fills this void by discussing the most recent advances in research on ethylene scavengers and removal mechanisms of ethylene, including oxidation in fruit and vegetable packaging. The application and advantages of ethylene scavengers in packaging are then discussed with the addition of how the efficiency related to ethylene scavengers can be increased through atmospheric packaging tools. In this context, the article discusses characteristics, types of applications, and efficacy of ethylene control strategies for perishable commodities with the inclusion of future implications.

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“…Other treatments with a performance range in the uptake of ethylene were KMnO 4 > 1-MCP > salicylic acid = CaCl 2 > ultraviolet radiation. In general, the different treatments managed to preserve the quality characteristics of the tomato (Cultivar Valouro), increasing its shelf life (Mansourbahmani et al, 2018).…”

Section: Ethylene Absorbersmentioning

confidence: 99%

Recent Advances in Research and Development to Increase Shelf Life and Safety of Packaged Foods

Montero-Prado

Morales²

2022

Agron. Mesoam.

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Introducción. El envasado de alimentos ha jugado un papel importante y variado, siempre de acuerdo con los requisitos y exigencias del mercado. Actualmente, estas necesidades se centran en el objetivo de tener alimentos seguros e inocuos durante el mayor tiempo posible. Para ello, se ha ampliado el estudio y desarrollo de nuevas tecnologías para el envasado de alimentos, que proporcionan las condiciones y características necesarias para alcanzar el objetivo propuesto. Objetivo. Presentar los avances más recientes en el campo del envasado de alimentos (activo e inteligente), incluyendo las perspectivas del impacto económico alcanzado y su correspondiente proyección futura. Desarrollo. Este trabajo presenta diferentes técnicas y criterios que se consideran utilizados para proponer el concepto de envasado activo, que cuenta con las condiciones necesarias para el suministro o supresión de sustancias o componentes generados en el mismo y que contribuyen a la conservación y deterioro de los alimentos contenidos. Al mismo tiempo, se presenta la tecnología conocida como embalaje inteligente, dotada de los recursos necesarios para monitorizar, e interpretar el estado interno del envase, comunicando esta situación fuera del mismo. En ambos casos, se promueve el uso de agentes o compuestos de origen natural para minimizar sus implicaciones sobre la salud y la modificación de los alimentos implicados. Conclusiones. La generación de envases activos e inteligentes requiere una evaluación individual de cada alimento específico, frente a los componentes utilizados. Conocer las concentraciones, según la característica que se requiera controlar, y así, comprender las posibles interacciones que se pueden producir entre el contenido y el recipiente que lo contiene.

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Study on the efficiency of ethylene scavengers on the maintenance of postharvest quality of tomato fruit

Cited by 39 publications

References 38 publications

Ethylene scavengers for active packaging of fresh food produce

Ethylene scavengers for active packaging of fresh food produce

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

Recent Advances in Research and Development to Increase Shelf Life and Safety of Packaged Foods

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