Journal
ACS SENSORS
Volume 5, Issue 7, Pages 1921-1928Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acssensors.0c00117
Keywords
ethylene detection; Lawesson's reagent; thiol-ene reaction; colorimetric sensor; fruit ripening sensor
Funding
- Centre for Advanced Food Enginomics (CAFE) at The University of Sydney
- Australian Research Council [LP180100309, 1C140100026]
- F.H. Loxton Postdoctoral Fellowship at the University of Sydney
- Australian Government
- Australian Research Council [LP180100309] Funding Source: Australian Research Council
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Ethylene is a hormone that plays a critical role in many phases of plant growth and fruit ripening. Currently, detection of ethylene heavily relies on sophisticated and time-consuming conventional assays such as chromatography, spectroscopy, and electrochemical methods. Herein, we develop a polydiacetylene-based sensor for the detection of ethylene via color change. The sensors are prepared through the reaction between polydiacetylene and Lawessons reagent that results in decorating polydiacetylene with terminal thiol groups. Upon exposure to ethylene, the sensor changes color from blue to red which is visible to the naked eye. Our device shows a limit of detection for ethylene at 600 ppm in air and can be applied for monitoring ethylene released during the fruit-ripening process. Such easy-to-use ethylene sensors may find applications in plant biology, agriculture, and food industry.
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