The efficiencies of rice flour (RF) and rice husk (RH) as agents of the controlled release of methyl salicylate (RF-MeSA and RH-MeSA, respectively) were investigated. The adsorption percentage of RH-MeSA was significantly higher (two-fold) than that of RF-MeSA owing to its higher specific surface area and total pore volume. However, both materials are classified as mesoporous materials. Scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy and thermogravimetric analysis confirmed that MeSA diffused toward the pores and covered the surfaces of RF and RH. A temperature increase from 25 °C to 40 °C and an increase in relative humidity from 75% to 95% stimulated the release of MeSA. The kinetically controlled release of RF-MeSA and RH-MeSA was in line with a Fickian diffusion mechanism. Both RF-MeSA and RH-MeSA significantly delayed the ripening of banana fruit compared to the control. The results indicate that RF and RH can be used as biosorbent materials for the adsorption and controlled release of MeSA without chemical and mechanical modification.
Fresh fruits and vegetables provide essential nutrition to the diet, and it is critical to maintain product quality and nutrition from harvest through to the consumer. Fresh fruit and vegetables are still ‘alive’ even after detached from the plants and continue to respire. Besides, the climacteric fruits ripen after harvest. Therefore, it is important to manage the ripening process and prevent decay to reduce postharvest losses. In addition, foodborne illnesses are a major public health concern, and postharvest practices to improve food safety are essential. While traditional postharvest technologies such as synthetic chemicals have been effective at controlling postharvest decay and maintaining fruit quality during storage, there is an urgent need to develop alternative ‘green technologies’ to maintain product quality through to the consumer. Many new innovative green postharvest technologies are being developed to delay ripening, reduce pathogenic microorganisms, maintain freshness, and improve nutrition. This chapter discusses some new innovative green postharvest technologies such as the application of edible coatings and films, light emitting diode (LED), ultrasound, UVC irradiation, and plasma technology, which have been shown to reduce postharvest losses and improve the nutritional quality of fresh produce.
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