Catalytic
oxidation of ethylene associated with the preservation
of fruits and vegetables (F&V) at low temperatures remains challenging.
To address this issue, CeO2-octahedron-supported Pt catalysts
were synthesized and modified by capacitively coupled plasma for efficient
catalytic oxidation of C2H4. After the plasma
treatment, CeO2 with rich oxygen vacancies was created,
which acted as a support to facilitate the regulation of the size
and dispersion of Pt nanoparticles. Compared with Pt/pristine CeO2, the Pt/plasma-modified CeO2 catalyst (Pt/CeO2-P) showed significantly higher reactivity. More than 99.9%
of ethylene conversion induced by Pt/CeO2-P could be sustained
longer than 50 h at 25 °C, and 30 min even at 0 °C. Thus,
Pt/CeO2 interface engineering by plasma modification technology
is particularly promising for low-temperature catalytic oxidation
of ethylene. Moreover, a comprehensive characterization was conducted
to elucidate the reaction pathway and oxidation mechanism. From the
preservation test using bananas as fruit samples, it was found that
Pt/CeO2-P delayed postharvest deterioration and ripening
of bananas due to the excellent ethylene scavenging effect created
by the catalyst, thus demonstrating the great potential applications
in F&V preservation.