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Combined effects of ethylene scavenging‐active packaging system and modified atmosphere to reduce postharvest losses of ethylene sensitive produce: Banana and kiwifruit
Abstract
Ethylene scavenging‐active packaging is getting more interest to reduce postharvest losses of ethylene‐sensitive produce to overcome the limitations of traditional postharvest technologies. The aim of this study is to monitor behaviour of ethylene‐sensitive products to different ethylene scavenging systems combined with modified atmosphere packaging (MAP). Banana ( Musa paradisicum L . var. Anamur ) and kiwi ( Actinidia deliciosa L . var. Hayward ) were packaged with low‐density polyethylene (LDPE) bags containing ethylene scavenging sachet and ethylene scavenging‐active LDPE bags. Only passive MAP was used for bananas stored at 13°C for 12 d. Both passive and active MAP (5% O 2 , 5% CO 2 ) were used for kiwi stored at 4°C for 30 d. LDPE bags with no ethylene absorber and unpackaged produces were the control groups. O 2 , CO 2 and ethylene concentrations, mass loss, texture, colour, TSS %, titratable acidity and sensory analysis were performed during storage. O 2 % in the control LDPE bags decreased below 2% on 6th d, while LDPE bags containing sachet and active LDPE bags remained above critical O 2 level for bananas during the entire storage. The lowest ethylene concentration was 0.45 μl L ⁻¹ in both active systems on 12th d. Equilibrium atmosphere was maintained in active and passive MAP after 5th d for kiwifruit. The lowest ethylene concentrations were determined as 0.47 μl L ⁻¹ and 0.50 μl L ⁻¹ in the sachet included LDPE and active LDPE, respectively under passive MAP at the end of the storage. In conclusion, bananas packaged with both active systems were acceptable for 9 d considering physicochemical and sensory properties. The kiwifruit was acceptable for 30 d using both ethylene absorbing systems under passive MAP.
... Another crucial parameter in the sensory evaluation of fruits is colour, which influences flavour perception and is affected by ethylene synthesis and the presence of its inhibitors. This has led to positive evaluations from consumer panels analysing these products [30,132,135,136]. ...
In this perspective article, several internationally recognized experts, members of the editorial team of this journal, discuss a selection of current hot topics identified in Food Science and Foodomics. The topics are comprised of the main areas of Food Science and Foodomics, namely, food safety, food authenticity, food processing, and food bioactivity. Logically, several of the discussed topics involve more than one of the mentioned main areas. Regarding food safety, the topics discussed are the use of analytical nanotechnology, nanometrology, nano-chromatography; the determination of organic contaminants based on MS and NMR; the impact of microplastics and nanoplastics on food or the contamination of foods with plant toxins. Regarding food authenticity, the paper discusses the role of MS, NMR, biosensors and the new trends in foodomics for food authentication. In terms of food processing, the work shows interesting perspectives on novel processing technologies, the effect of food processing on the gut microbiota or in the interaction among secondary metabolites and macromolecules; the development of active packaging, and the potential effects of introducing recycled plastics in food packaging; the new green extraction and encapsulation strategies of bioactive compounds from food by-products; and the anti-biofilm capacity of natural compounds/extracts/vegetal oils and essential oils. Food bioactivity and the relation between food and health includes the bioavailability and bioaccessibility of bioactive compounds; new trends and challenges in the interaction of nutraceuticals with biological systems; how food matrix impacts the bioaccessibility of nutrients and bioactive compounds; or the study of biodiversity, food and human health through one-health concept. We anticipate elaborations on these hot topics will promote further studies in Food Science and Foodomics.
Climacteric fruits undergo a characteristic ripening process regulated by ethylene, a key plant hormone. Extending the shelf life of these fruits while preserving their postharvest quality poses a significant challenge for the food industry. This review provides a comprehensive overview of physiological and molecular strategies to delay ethylene-mediated ripening in climacteric fruits and their impact on shelf life, postharvest quality, sensory attributes, and volatile compounds. Additionally, it examines the role of ethylene in fruit ripening, analysing various ethylene managing strategies including ethylene inhibitors, ethylene adsorbents, and ethylene scavengers by catalytic oxidation. This review concludes with future research directions including molecular and genetic approaches for reducing ethylene production or responsiveness in fruits, integrated strategies, environmental considerations, and commercial applications for improving postharvest handling and fruit quality.
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, electron-deficient 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.
BACKGROUND
The marketability of banana is limited by the rapid rate of ripening. However, the traditional post‐harvest technologies may not be desirable. The aim of this study was to investigate the potential of a reusable material for the food preservation industry.
RESULTS
The nanocomposite‐based palladium (Pd)‐modified zeolite (Pd/zeolite) was prepared by impregnating Pd into zeolite. Pd/zeolite had a Brunauer–Emmett–Teller dinitrogen specific surface area of 475 m² g⁻¹ with crystal structure similar to Y‐zeolite. Transmission electron microscopy images showed the dispersion of Pd particles over the multi‐pore zeolite support. Pd/zeolite uniquely acted as an adsorbent and a catalyst and was able to remove ethylene even after reaching breakthrough point. To prove Pd/zeolite is reusable, a 99 ± 0.8% ethylene removal efficiency still remained even after five consecutive cycles with repeated use of Pd/zeolite. The presence of Pd/zeolite significantly decreased the ethylene concentration during 18 days of storage at 20 ± 2 °C.
CONCLUSIONS
Pd/zeolite could delay the ripening of banana and improve its firmness and the peel color significantly. Findings indicated that the as‐prepared Pd/zeolite is an effective adsorbent/catalyst with high potential for practical application in ethylene removal, especially for the post‐harvest period. © 2019 Society of Chemical Industry
Olgunlasmis kivi meyvesi ( Actinidia deliciosa, Hayward cesidi) raf omrunu uzatmak amaciyla zeolit katkili polietilen (PE) torbalar kullanilarak pasif modifiye atmosfer kosullarinda (%20.9 O 2 , %79 N 2 ) ambalajlanmis ve 4 ° C’de 20 gun depolanmistir. Zeolit icermeyen PE torbalar ve ambalajsiz ornekler kontrol ornekleri olarak belirlenmis ve 0, 5, 10, 15 ve 20. gunlerde kutle kaybi (%), tepe boslugu gaz analizi (%O 2 ve CO 2 ), fiziksel (renk ve tekstur (N)), kimyasal (briks, pH, titrasyon asitligi) ve duyusal analizler yapilmistir. Kutle kaybi ambalajsiz orneklerde 20. gunde %4.18 iken, katkisiz ve katkili PE torbalarda %1’in altinda kalmistir. Kontrol torbalarinda %O 2 orani depolama suresince surekli bir dusus egilimi gostermis ve 20. gunde %4 olarak tespit edilmistir. Buna karsilik zeolit iceren torbalarda 5. gunde olusan %15 O 2 oraninin sabitlenmesiyle depolamanin devaminda denge atmosferi saglanmistir. %CO 2 oraninin ise depolama suresince zeolit icermeyen torbalarda daha yuksek duzeylerde seyrettigi gozlenmistir. 20. gunde ambalajli orneklerde titrasyon asitligi ambalajsiz orneklere gore daha dusuk, pH ise daha yuksek bulunmus ( P ≤0.05); briks degerlerinde istatistiksel acidan onemli bir farklilik tespit edilmemistir ( P >0.05). Duyusal degerlendirmelere gore 20. gunde sadece zeolit katkili PE ile ambalajlanmis kiviler renk, tekstur ve tat acisindan kabul edilebilir bulunmustur. Zeolit katkili PE torbalarda kivi meyvesinin raf omru 4 o C’de en az 20 gun olarak belirlenmistir.
Novel polymeric active food packaging films comprising halloysite nanotubes (HNTs) as active agents were developed. HNTs which are hollow tubular clay nanoparticles were utilized as nanofillers absorbing the naturally produced ethylene gas that causes softening and aging of fruits and vegetables; at the same time, limiting the migration of spoilage-inducing gas molecules within the polymer matrix. HNT/polyethylene (HNT/PE) nanocomposite films demonstrated larger ethylene scavenging capacity and lower oxygen and water vapor transmission rates than neat PE films. Nanocomposite films were shown to slow down the ripening process of bananas and retain the firmness of tomatoes due to their ethylene scavenging properties. Furthermore, nanocomposite films also slowed down the weight loss of strawberries and aerobic bacterial growth on chicken surfaces due to their water vapor and oxygen barrier properties. HNT/PE nanocomposite films demonstrated here can greatly contribute to food safety as active food packaging materials that can improve the quality and shelf life of fresh food products.
Ethylene (C2H4) acts as a plant hormone, growth regulator that has a number of effects on the growth. Ethylene accelerates respiration, leading to maturity and also softening and ripening of many kinds of fruits. Although ethylene has some positive effects, it is often hazardous to the quality and shelf-life of fruits and vegetables. The removal of ethylene and/or inhibition of the effect of ethylene in stored environments is fundamental to maintaining postharvest quality of climacteric produce. In this study, the efficiency of a Chilean natural zeolite (NZ-Ch) against a commercial Na+ montmorillonite (Cloisite Na+) was studied. The aluminosilicate characterization (XDR, FTIR, EGME, CEC, chemical composition) indicates that natural Chilean zeolite belongs to mordenite group. Elemental chemical analysis indicated that compensating ions, were sodium for MTNa+ and calcium, sodium and potassium for NZ-Ch, and in both aluminosilicates copper was present in their composition. Ethylene adsorption kinetics were fitted to a pseudo-second order model. The rate constant of the ethylene adsorption was nearly double for NZ-Ch compared with MtNa+. Langmuir-Freundlich isotherm allowed to determine maximum adsorption capacity that reached values of 5.4 μl g-1 for NZ-Ch and 1.28 μl g-1 for MtNa+. Films of low density polyethylene (LDPE) were obtained with different NZ-Ch concentrations. After 50 hours, a removal of 37% of ethylene present on headspace was achieves with 10% of ZN-Ch in LDPE active films.
Ready-to-eat/use products are a rapidly growing sector in the market because of increased consumer demand for fresh, healthy, convenient and additive-free prepared products. However, especially freshly prepared food items are highly perishable and prone to major spoilage mechanisms of enzymatic discoloration, moisture loss and microbial growth. Good manufacturing practices along with appropriate packaging materials are required to control these spoilage mechanisms. Ready-to-eat or minimally processed food products and their packaging requirements should be examined under two categories: (1) respiring horticultural products like minimally processed fresh-cut fruits and vegetables and (2) non-respiring products like ready-to-eat/use products such as meat, dairy or other products. The former products require highly permeable packaging material to oxygen and carbon dioxide in order to provide gas equilibrium inside the package. The gas equilibrium could be established if the product respiratory characteristics match to film permeability. For this purpose, modified atmosphere packaging (MAP) is used extensively to keep the product quality and increase the shelf-life. The key for successful MAP of freshly prepared produce is to use packaging film of correct permeability so as to establish optimum equilibrium atmosphere of 3-10% O 2 and 3-10% CO 2 . For non-respiring ready-to-eat products, barrier packaging material is required to increase their shelf-life, and vacuum packaging, modified atmosphere packaging or active packaging technologies or their combination can be applied using multilayered plastic packaging materials with low permeability of especially oxygen and moisture. Nanomaterials with improved barrier properties can be an alternative to multilayered plastics to improve food quality and increase shelf-life.
BAL, E. and S. CELIK, 2010. The effects of postharvest treatments of salicylic acid and potassium permanga-nate on the storage of kiwifruit. Bulg. J. Agric. Sci., 16: 576-584 Kiwifruit (Actinidia deliciosa cv. Hayward) was used to investigate the effects of salicylic acid (0.5 mM, 1 mM) and potassium permanganate treatments on fruit quality and storage life during storage for two years. After treatments, kiwifruits were stored in MAP at 0°C with 85-95% RH for 200 days. At certain intervals, samples were collected from each treatment for physical and chemical analysis (e.g. flesh firmness, total soluble solids, titratable acid, total chlorophyll content, ascorbic acid content, reduction sugar content and degustation test). Salicylic acid treatment has been found to delay the ripening of kiwifruits. In salicylic acid and salicylic acid with potassium permanganate treated fruits, fruit softening, titratable acids, total chlorophyll concentration, ascorbic acid content decreased and total soluble solid, reducing sugar content and degustation test score increased slowly than control fruits during storage. Control fruits decreased faster than other treatments. At end of the 200 days in both years, in these treatments were also found moderate (marketable) in taste assessment.
Banana is one of the most important fruit crops in the world and is considered by millions of people as their main energy source. Post harvest shelf life extension has been a problem for years due to its climacteric respiration pattern and sensitivity to low temperature. Extensive research has been done in this area for many decades. Among various existing technologies, Modified Atmosphere Packaging (MAP) which extends shelf life of fresh fruits and vegetables by reducing their respiration rate is gaining popularity. Active packaging is a kind of MAP where different scrubbing/releasing materials are used. This review summarises important aspects behind the ripening physiology of banana, controlling factors and recent advance technologies of MAP and active packaging.
This present study aimed to evaluate the effect of modified atmosphere (MA) by the use of plastic packaging for low density polyethylene (LDPE), the vacuum and the adsorption of ethylene, aiming the maintenance of the quality of bananas 'Prata Anã' cultived in Roraima.. Analyses were performed each 5 days after harvest, up to 35 days. It was verified that the fruit under LDPE bags showed the lowest losses of fresh weight when compared to the others. Likewise, as the fruits packed in the presence of ethylene adsorption sachet had the best maintenance in the color peel, delay of the climacteric peak, as the delay in the starch degradation, lowest increments of soluble solids and titratable acidity, the lowest concentration of ethylene inside the LDPE bags and delay and decrease of enzyme activity. The combination of the use of LDPE bags with the sachet of potassium permanganate (KMnO4) resulted in the delay of ripening fruits of bananas 'Prata Anã', when stored at 12 ºC. It can be attributed this beneficial effect by the presence of the sachet in the adsorption of ethylene and, consequently, in the action of ethylene in the fruit ripening, delaying the senescence of bananas 'Prata Anã'.
The corrugated cardboard used in food packaging readily absorbs moisture from the environment, especially when stored under high humidity conditions. In this research, the water barrier of cardboard was modified by changing the wettability of the cardboard surface, applying hydrophobic coatings of polylactic acid (PLA), alone or in combination with other substances that absorb gases (ethylene scavengers) such as clinoptilolite (C), sepiolite (S), and sepiolite permanganate (SP). The water barrier properties tested as water vapor permeability (WVP), water absorptiveness (WA), and water drop contact angle (CA) showed that the water resistance of the resulting cardboard was improved by the coating. The best results of these properties were obtained by using a coating of PLA 2% alone. In addition, PLA 2% with C 1.5% also showed good results, but the WA results were higher. The use of PLA coating produces a greater uniformity and smoothness of the coated cardboard surface due to the best filling of the pores or spaces between cellulose fibers. Our findings and the environmentally friendly nature of PLA strengthen the advantages of using these kinds of coatings on cardboard trays for the packaging, storage, and transport of foods such as fresh fruit and vegetables.
The colour changes that occur in kiwifruit during the dry process were experimentally studied in order to determine the magnitudes of the parameters for a corresponding colour change model. The drying experiments were carried out under five air temperatures of 40, 50, 60, 70 and 80°C, air velocity of 1.0 m/s and kiwifruit slice thickness of 4 mm. The colour parameters for the colour change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of the total colour change (ΔE), chroma, hue angle and browning index. The values of L and b decreased, while values of a and total colour change (ΔE) increased during hot air drying. The mathematical modeling study of colour change kinetic showed that changes in L, b values, chroma and Browning index fitted well to the first-order kinetic model while ΔE, a value and hue angle followed the zero order kinetic.
The recent availability of the inhibitor of ethylene perception, 1-methylcyclopropene (1-MCP), has resulted in an explosion of research on its effects on fruits and vegetables, both as a tool to further investigate the role of ethylene in ripening and senescence, and as a commercial technology to improve maintenance of product quality. The commercialization of 1-MCP was followed by rapid adoption by many apple industries around the world, and strengths and weaknesses of the new technology have been identified. However, use of 1-MCP remains limited for other products, and therefore it is still necessary to speculate on its commercial potential for most fruits and vegetables. In this review, the effects of 1-MCP on fruits and vegetables are considered from two aspects. First, a selected number of fruit (apple, avocado, banana, pear, peaches and nectarines, plums and tomato) are used to illustrate the range of responses to 1-MCP, and indicate possible benefits and limitations for commercialization of 1-MCP-based technology. Second, an outline of general physiological and biochemical responses of fruits and vegetables to the chemical is provided to illustrate the potential for use of 1-MCP to better understand the role of ethylene in ripening and senescence processes.
Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among others. Apart from the endogenous ethylene production by plant tissues, external sources of ethylene (e.g. engine exhausts, pollutants, plant, and fungi metabolism) occur along the food chain, in packages, storage chambers, during transportation, and in domestic refrigerators. Thus, it is a great goal in postharvest to avoid ethylene action. This review focuses on tools which may be used to inhibit ethylene biosynthesis/action or to remove ethylene surrounding commodities in order to avoid its detrimental effects on fruit and vegetable quality. As inhibitors of ethylene biosynthesis and action, good results have been found with polyamines and 1-methylcyclopropene (1-MCP) in terms of maintenance of fruit and vegetable quality and extension of postharvest shelf-life. As ethylene scavengers, the best results can be achieved by adsorbers combined with catalysts, either chemical or biological (biofilters).
Perishability caused by natural plant hormone ethylene has attracted great attention in the field of fruit and vegetable (F&V) preservation. Various physical and chemical methods have been applied to remove ethylene, but the eco-unfriendliness and toxicity of these methods limit their application. Herein, a novel starch-based ethylene scavenger was developed by introducing TiO2 nanoparticles into starch cryogel and applying ultrasonic treatment to further improve ethylene removal efficiency. As a porous carrier, the pore wall of cryogel provided dispersion space, which increased the area of TiO2 exposed to UV light, thereby endowing starch cryogel with ethylene removal capacity. The photocatalytic performance of scavenger reached the maximum ethylene degradation efficiency of 89.60 % when the TiO2 loading was 3 %. Ultrasonic treatment interrupted starch molecular chains and then promoted their rearrangement, increasing the material specific surface area from 54.6 m2/g to 225.15 m2/g and improving the ethylene degradation efficiency by 63.23 % compared with the non-sonicated cryogel. Furthermore, the scavenger exhibits good practicability for removing ethylene as a banana package. This work provides a new carbohydrate-based ethylene scavenger, utilizing as a non-food contact inner filler of F&V packaging in practical applications, which exhibits great potential in F&V preservation and broadens the application fields of starch.
In this study, we developed an edible metal-organic framework (MOF) based on K⁺ and γ-cyclodextrin (γ-CD), named γ-CD-MOF-K, using ultrasonication. A structural analysis demonstrated that MOF had good adsorption performance for ethylene gas: 56% ± 0.67% (w/w). Molecular docking technology found that γ-CD-MOF-K had a spindle cavity structure, which can effectively adsorb and store ethylene gas. The results showed that the material could effectively absorb ethylene gas in storage packaging and delay red kiwi fruit ripening. Therefore, MOF exhibits great potential to improve the postharvest quality of fruits and vegetables.
One-third of the global food production goes to waste, and fruits and vegetables constitute the majority of this proportion. The phytohormone ethylene is the main cause of postharvest decay of fruits and vegetables, and thus, the effective regulation of ethylene is crucial to address the global challenge of postharvest food waste. Conventional methods, such as the use of metal-based scavengers, chemical additives, and nondegradable coatings, exhibit significant health and environmental issues. Thus, in this study, we fabricated bio-based ethylene scavenger films composed of paper towel (PT) microfibers coated with zein-Artemisia sphaerocephala Krasch. gum (ASKG) nanoparticles (NPs) with core-shell structures via electrospraying. After 15 days of incubation, bananas in the presence of these films exhibited a lower browning rate, higher hardness, and longer shelf life than the banana without an ethylene scavenger film. The hierarchical structure of the films endowed them with several chemical and physical characteristics advantageous to their application as ethylene scavenger films in fruit preservation. While the presence of numerous active functional groups of zein and the high specific surface area of the NPs enhanced the ethylene removal efficiency of the films, the favorable porosity, hydrophobicity, and mechanical properties of the films enhanced their longevity. Thus, the zein-ASKG [email protected] films fabricated in this study provide an efficient, safe, and sustainable strategy for fruit preservation.
The phytohormone ethylene is the main cause of postharvest spoilage of fruit and vegetables (F&V). To address the global challenge of reducing postharvest losses of F&V, effective management of ethylene is of great importance. This review summarizes the various ethylene scavengers/inhibitors and emerging technologies recently developed for the effective removal of ethylene released, paying particular attention to the ethylene scavenger/inhibitors containing catalysts to promote the in-situ oxidation of ethylene without inducing further pollution. Packing ethylene scavengers, such as zeolite, titanium dioxide and transition metals, in a small sachet has been practically used and widely reported. However, incorporating ethylene scavenger into food packaging materials or films along with the in-situ oxidation of ethylene has been rarely reviewed. The current review fills up this gap, covering the latest research progress on ethylene scavengers/inhibitors and discussion on the mechanisms of ethylene elimination and oxidation associated with F&V packaging.
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf-life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
Ready-to-eat products are a rapidly growing sector in the market due to increased consumer demand for fresh, healthy, convenient, and additive-free products. However, freshly prepared food items are highly perishable and prone to major spoilage mechanisms of enzymatic discoloration, moisture loss, and microbial growth. Increase in market for ready-to-eat foods requires new preservation strategies to prolong the shelf-life of minimally processed (MP) food. The challenge is to develop and apply treatments effective on MP produce without compromising sensory quality through the shelf-life. This chapter reviews the different preservation and packaging methods applicable to MP produce to maintain quality and safety and increase the shelf-life. The use of intelligent indicators, active packaging technologies, and new-generation packaging materials in conjunction with MAP, irradiation, chemical treatments, coating, and hurdle technology is discussed in this chapter.
A mathematical model was developed from experimental measurements to describe the evolution of the O2, CO2 and ethylene in a modified atmosphere packaging system for Cavendish bananas. The respiration and ethylene production in the fruits were experimentally obtained from a closed system method and then represented by Michaelis–Menten equations of enzyme kinetics. The gas transfer through the packaging was described by a Fick's diffusion equation, and the temperature dependence was represented based on the Arrhenius law. The model was validated by packaging the fruit in perforated bags of polypropylene and low density polyethylene at 12 °C for a period of 8 days. With the developed model it was possible to satisfactorily describe the experimental evolution of the gas content in the headspace of the packages, obtaining coefficients of determination (R2) of 0.93 for the O2 levels, 0.90–0.91 for the CO2 levels, and 0.89–0.93 for the ethylene levels.
The use of controlled atmosphere storage has great potential to reduce the postharvest use of chemicals, maintain the nutritional quality of fruits and vegetables and reduce physical losses. This revised edition incorporates the latest research to provide a comprehensive and up-to-date overview of the range of conditions currently in use, their effect on flavour, quality and physiology, the influence of pests and diseases, environmental factors and packaging as well as a synthesis of recommendations for each fruit and vegetable.
Rice straw contains cellulose as its main carbohydrate component, which is the major constituent for making rice straw paper as an alternative use of the residue. The objectives of this study were to determine a rice straw paper‐making process incorporating activated carbon (AC) and the effect of AC and the glucomannan (GLU) content on the physical and mechanical properties, including the ethylene adsorption capacity of rice straw paper containing AC. The results showed that AC was an effective ethylene scavenger, and it was possible to incorporate it into the rice straw paper‐making process. Increasing the AC content increased the ethylene adsorption capacity but decreased the strength of the AC‐rice straw paper. GLU maintained the strength of the rice straw paper but did not affect the ethylene adsorption capacity. Incorporation of 30% AC content with 0.3% GLU in the AC‐rice straw paper produced the maximum level of ethylene scavenging (77%). Moreover, AC‐rice straw paper is an environmentally friendly material owing to its reusability, and it has the potential for applications in food and agricultural packaging because it can act as an ethylene scavenger and also provide protection against mechanical damage.
Broccoli (Brassica oleracea L. var. Italica) florets were packaged in low-density polyethylene (LDPE) bags with or without ethylene adsorber under passive modified atmosphere and then stored at 4°C for 20 days. LDPE films with (8% Tazetut® masterbatch, M2) or without ethylene adsorber (M1) were tested. The effects of modified atmosphere packaging treatments on gas concentrations (O2, CO2 and ethylene) in the headspace, the mass loss, colour, texture, pH, total soluble solids, chlorophyll content, total phenolic content and sensory quality of packaged broccoli were determined by comparing with unpackaged (control) florets. Results revealed that deterioration occurred quickly in control broccoli, manifested mainly by mass loss, chlorophyll degradation and stem hardening. Also, it was found unacceptable by sensory panel after 5 days. Conversely, in those florets packaged under modified atmosphere packaging, especially for LDPE with ethylene adsorber (M2), all changes related with loss of quality were significantly reduced and delayed with time. Additionally, total soluble solids and total phenolic content remained almost unchanged during the whole period. Ethylene concentration was determined as 61.8 ppm in M1 and 0.33 ppm in M2, respectively, at the end of the storage. Thus, broccoli packaged with M2 films had prolonged storability up to 20 days with high quality attributes, this period being only 5 days in unpackaged control broccoli. Oxygen concentration decreased below 1% after 5 days of storage in M1, and the shelf life of broccoli in these bags was limited to 5 days because of risk for anaerobic fermentation. Copyright © 2013 John Wiley & Sons, Ltd.
A novel nanocomposite-based packaging (NCP) was prepared by blending polyethylene (PE) with nano-Ag, nano-TiO2 and montmorillonite. The effects of NCP on the quality parameters of ethylene-treated mature kiwifruit were investigated during the 42d of storage at 4°C. The results showed that adding nanoparticles to the PE significantly decreased the oxygen, water vapor permeability and longitudinal strength, and inhibited spore germination. The weight loss, softening, color variation and soluble solid content of kiwifruit were significantly inhibited by 22.67%, 124.84%, 23.46% and 14.42% respectively, which indicated that NCP could delay the ripening of kiwifruit. However, ascorbic acid and total phenols contents in NCP-treated fruit were increased compared with the controls. Additionally, kiwifruit in NCP exhibited 57.44% lower headspace ethylene concentration, 29.44% for malondialdehyde (MDA), lower polyphenol oxidase (PPO) activity and higher peroxidase (POD) activity than the controls. These results suggest that NCP may be a useful technique to reduce fruit decay and maintain quality in kiwifruits during postharvest storage.
Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica Monterey). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyethylenes (LDPE), one of which contained a sachet reported to absorb ethylene. The broccoli was packaged and stored at 4 and 10C for 4weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside the packages; however, no package provided the recommended atmosphere (O2 1–2% and CO2 5–10%) for broccoli. Packaging in OPP resulted in the highest CO2 concentration, 6%, while the lowest O2 concentration, 9%, was created in the LDPE package without a sachet for ethylene absorption. Storage in LDPE without ethylene absorber resulted in the overall longest shelf-life. Broccoli stored in PVC deteriorated faster than broccoli packaged in the other materials. The influence of packaging material was greater at the higher temperature.
Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited.
Bazı meyve ve sebzelerde raf ömrünün uzatılması için zeolitle birlikte paketlemenin ürünün kalite özelliklerine etkisinin incelenmesi
- Küçükv
Use of zeolite based ethylene absorbers as active packaging for horticultural products
- Ayhanz
Taze meyve ve sebzelerin raf ömrünü uzatmaya yönelik aype ambalajların geliştirilmesi
- Gökkurtt
Sebzelerde etilenin önemi ve 1‐metilsiklopropen (1‐ mcp)’in kullanımı
- Kasım R
Actinidia deliciosa) meyvesinde farklı hasat sonrası uygulamalar ve farklı ambalaj tiplerinin depolama süresi ve meyve kalitesi üzerine etkileri
- Dumang
- Kivi
Influence of wax coating and indigenous potassium permanganate based ethylene absorbents on shelf life of banana cv. Dwarf Cavendish
- Saravanan S