Preparation of modified polyvinyl formal vibration‐damping material and its application in strawberry

Abstract

Fresh fruits are very susceptible to mechanical damage during harvesting, packaging, and transportation, which can substantially reduce their quality and lead to a loss in profits (Li & Thomas, 2014).The requirements of fruit packaging materials have greatly increased with the development of e-commerce and the logistical operations involved in their handling, packaging, storage, and transportation.Vibration-damping materials could reduce fruit mechanical damage and protect fruit appearance and quality (Singh & Reddy, 2006).Mechanical damage to fruits can cause biochemical changes such as membrane lipid damage and can lead to increased ethylene production and respiration. These changes can increase browning, rot and, quality deterioration of fruits (Ahmadi et al., 2010;Li & Thomas, 2014). Dhital et al. (2017 believed that mechanical damage during transportation and harvesting was one of the major causes of fruit rot. Therefore, the

Tailored Pore Size and Hydrophilicity: Advancing Poly(vinyl formal) Sponges for Efficient Emulsion Separation

“…28 Starch is the most commonly used pore-forming agent, and its mechanism can be briefly described as follows: starch is uniformly dispersed in the system, and simultaneous with the initiation of the acetalization reaction, starch particles absorb water, gradually increasing in size and swelling to the maximum; facilitated by the catalyst, glycosidic bonds in starch undergo hydrolysis and breakage; ultimately, after the completion of the acetalization reaction and starch hydrolysis, the through-hole PVF sponge material is obtained. Zhang et al 30 successfully prepared a PVF sponge with an average pore size of 150 μm by using starch as a pore-forming agent. Chang et al 31 prepared a highly absorbent PVF/SiO 2 sponge with an average pore size of 50−80 μm using the simultaneous acidification of the water glass solution aspect.…”

Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols

“…Many studies on fruit packaging are based on petroleum‐based materials combined with antibacterial materials such as essential oils. However, these materials are often not environmentally friendly (Ejaz et al ., 2018; Zhang et al ., 2021). With recent concerns regarding resource constraints, environmental issues and food safety related to the use of non‐renewable and non‐recyclable plastics, paper‐based materials have become an important area of research focus.…”