Encapsulation of Ethylene Scavengers to Increase Climacteric Fruits Shelf Life: A Review

Document Type : Scientific Paper

Authors

1 food industry department, agriculture faculty, Guilan university, Guilan province, Iran

2 food science department, agriculture faculty, Guilan university, Guilan, Iran

Abstract

After harvesting, the ripening and spoilage of climacteric crops such as apples, bananas, kiwifruits, and tomatoes accelerate in the presence of ethylene. To increase the shelf life of these products, removing ethylene from their atmosphere is crucial. To achieve this aim, ethylene scavengers are utilized in free or encapsulated form, depending on their type, function, or specific purpose. The functions of the ethylene scavengers are different depending on their mechanisms, including oxidation, inhibition, and adsorption, which can be exemplified as potassium permanganate, 1-methyl cyclopropane, and zeolite respectively. In general, each encapsulation mechanism has its own function and characteristics. These methods include the stabilization of titanium dioxide particles on an inorganic and inert matrix such as borosilicate glass and quartz, the impregnation of potassium permanganate in a neutral matrix such as alumina, silica gel, and zeolite, photocatalytic coatings stabilization of titanium oxide in expanded polyethylene foam networks, and the use of gelatin and hydroxypropyl methylcellulose as hydrophobic and hydrophilic matrixes for the integration of titanium dioxide. In this study, different methods of ethylene scavenging and impregnation have been investigated.

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Main Subjects

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Packaging Science and Art
Volume 13, Issue 50 - Serial Number 50
Serial number 50, summer 2022
September 2022
Pages 29-34

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History

  • Receive Date: 18 April 2022
  • Revise Date: 07 July 2022
  • Accept Date: 11 October 2022
  • Publish Date: 22 November 2022

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