Ethylene management strategies for fresh produce preservation: A comprehensive review

Abstract

Many fruits and vegetables are susceptible to the effects of ethylene, which can lead to the degradation of food quality over time, including alterations in taste, odor, color and increased microbial growth. To mitigate these issues, ethylene scavengers have been developed to extend shelf life and preserve the original quality of food products. Despite the promising benefits of ethylene scavengers in enhancing food quality and shelf life, challenges remain in their widespread adoption due to high implementation costs and the need for industry-specific adaptations. Additionally, there is ongoing research required to evaluate the long-term effectiveness and safety of various scavenging methods in different packaging environments. Various ethylene scavenging systems have been explored, including controlled temperature and high humidity technology, controlled atmosphere technology, silver as an inhibitor of ethylene, oxidation using ozone, catalytic oxidation, photo catalysis, bio-filter for ethylene removal, potassium permanganate, combinations of zeolite with other metals or chemicals, electron- deficient dienes and trienes, activated carbon, the utilization of 1-MCP as an ethylene inhibitor and gelatine-TiO2-coated expanded polyethylene (EPE) foam nets. Ethylene scavenging occurs through both chemical reactions and physical adsorption processes. In this review, we delve into the applications and benefits of ethylene scavengers in packaging systems, highlighting their role in preserving food quality and enhancing shelf life. The review emphasizes how these techniques reduce post-harvest losses and improve fresh produce quality, despite challenges in industry adoption and cost-effectiveness.