The emergence and impact of ethylene scavengers techniques in delaying the ripening of fruits and vegetables

Mohd Affandy Aqilah Mariah and Joseph Merillyn Vonnie and Kana Husna Erna and Nasir Md Nur’Aqilah and Nurul Huda and Roswanira Abdul Wahab and Kobun Rovina (2022) The emergence and impact of ethylene scavengers techniques in delaying the ripening of fruits and vegetables. Membranes, 12. pp. 1-19.

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Abstract

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.

Item Type:	Article
Keyword:	Food packaging, Fresh produce, Shelf life, Packaging applications
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	30 Dec 2024 09:22
Last Modified:	30 Dec 2024 09:22
URI:	https://eprints.ums.edu.my/id/eprint/42416

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