Journal
FOOD REVIEWS INTERNATIONAL
Volume 37, Issue 2, Pages 155-176Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2019.1695836
Keywords
Ethylene scavenging; adsorption; oxidizing; photocatalytic; receptor blocking; fresh produce
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Funding
- National Research Foundation of Korea (NRF) - Korea government (MSIP) [2017R1A2B4011234]
- National Research Foundation of Korea [2017R1A2B4011234] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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This review provides an overview of ethylene scavenging mechanisms such as chemical oxidizing, ethylene receptor blocking, ethylene adsorption, and ethylene photocatalytic oxidizing. The study also briefly discusses the ethylene biosynthesis pathway and effects of ethylene gas on the quality of fresh produces during storage. Additionally, recent progress, challenges, and future prospects of packaging fresh produce are provided.
Ethylene biosynthesis from fresh produce could accelerate the ripening and reduce the postharvest life under conducive conditions. Ethylene scavenging systems, an active packaging, serve to prolong the shelf life of fresh produce and prevent deterioration caused by ethylene. This review provides an overview of ethylene scavenging mechanisms such as chemical oxidizing, ethylene receptor blocking, ethylene adsorption, and ethylene photocatalytic oxidizing. Particularly, the scope of this study is to develop a better understanding of the ethylene scavenging systems through discussing the scavenging mechanisms, scavenging materials, and preparation methods. In addition, ethylene biosynthesis pathway and effects of ethylene gas on the quality of fresh produces during storage were briefly discussed. Furthermore, recent progress, challenges, and future prospects were provided with a focus on the packaging of fresh produce.
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