The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

Abstract

As the top grocery list priorities, the primary challenge when purchasing fruits and vegetables from supermarkets is obtaining fresh, minimally processed perishable goods. This source of diet is critical for obtaining vitamins, minerals, antioxidants, and fibres. However, the short shelf life caused by moisture content in rapid deterioration and decay caused by microbial growth, results in unappealing appearances. Fruits and vegetables undergo ripening and eventually the ageing process, in which the tissues of the plants degrade. Even after harvesting, numerous biological processes occur, generating a significant variation of ethylene production along with respiration rates between fruits and vegetables. Thus, the utilization of ethylene scavengers in food packaging or films has been revealed to be beneficial. The synergistic effects of these biomaterials have been demonstrated to reduce microorganisms and prolong the shelf life of greens due to antimicrobial activity, oxygen scavenging capacity, enzyme immobilization, texture enhancers, and nutraceuticals. The current review fills this void by discussing the most recent advances in research on ethylene scavengers and removal mechanisms of ethylene, including oxidation in fruit and vegetable packaging. The application and advantages of ethylene scavengers in packaging are then discussed with the addition of how the efficiency related to ethylene scavengers can be increased through atmospheric packaging tools. In this context, the article discusses characteristics, types of applications, and efficacy of ethylene control strategies for perishable commodities with the inclusion of future implications.

An Overview of Ripening Processes

“…Ethylene relation to postharvest quality of vegetables produced, were subject to several reviews [19,22,[32][33][34][35][36]. Ethylene (C2H4) is a naturally present plant hormone which is linked to postharvest quality maintenance in storage.…”

“…The impregnation inside the packaging matrix with ethylene scavenging agents (contain catalysts to enhance in situ oxidation) has caused a reduction in the amount of ethylene scavenging agents. The results of this procedure have been proven to increase the product's shelf life while preserving physical quality and freshness [19].…”

“…Furthermore, since ethylene serves as a catalyst for the ripening process, it is important to remove or regulate its presence in storage facilities for fruits that are susceptible to this hormone. In addition to low temperatures and proper handling, modified-atmosphere packaging is a preservation method that can further minimize the physiological and microbiological degradation of perishable fruits [18,19]. The postharvest processing and packaging of ripe fruits prolong not only their shelf life but also improve their value by converting them into various forms while maintaining their nutritional and sensory attributes.…”

The future of African wild fruits – a drive towards responsible production and consumption of the marula fruit

“…At high concentrations, ethylene leads to accelerated ripening, excessive softening of the fruit, browning and discolouration, and the degradation of important nutritional compounds, especially Vitamin C and antioxidants compounds (Jung and Watkins, 2011;Mariah et al, 2022). An upsurge in carbon dioxide can result in off-flavours, the loss of desirable aromas, reduced overall fruit quality, accelerated softening fruit decay, browning, and total antioxidant capacity (Sun et al, 2012;Krupa and Tomala, 2021).…”

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

“…The simple phytohormone ethylene triggers the senescence and browning of chlorophyll. Indeed, it is the single most important factor in the spoilage of perishable goods [ 141 ]. The susceptibility of packaged foods to chemical processes of decay, such as oxidation, can also be affected by the presence or absence of gases such as oxygen.…”