Ethylene scavengers for the preservation of fruits and vegetables: A review

• Published in: Food chemistry 2021-02, Vol.337, p.127750-127750, Article 127750
• Main Authors: Wei, Haiying, Seidi, Farzad, Zhang, Tingwei, Jin, Yongcan, Xiao, Huining
• Format: Article
• Language: English
• Subjects: Catalyst; Ethylene scavengers; Fruit and vegetables; Packaging; Preservation
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127750

•Ethylene promotes the ripening and meanwhile over-ripening/spoilage of F&V.•Scavengers containing oxidizing catalysts are effective in eliminating ethylene.•Incorporating ethylene scavengers into F&V packaging or films is promising.•Mechanisms of ethylene elimination and oxidation related to F&V are elucidated. The phytohormone ethylene is the main cause of postharvest spoilage of fruit and vegetables (F&V). To address the global challenge of reducing postharvest losses of F&V, effective management of ethylene is of great importance. This review summarizes the various ethylene scavengers/inhibitors and emerging technologies recently developed for the effective removal of ethylene released, paying particular attention to the ethylene scavenger/inhibitors containing catalysts to promote the in-situ oxidation of ethylene without inducing further pollution. Packing ethylene scavengers, such as zeolite, titanium dioxide and transition metals, in a small sachet has been practically used and widely reported. However, incorporating ethylene scavenger into food packaging materials or films along with the in-situ oxidation of ethylene has been rarely reviewed. The current review fills up this gap, covering the latest research progress on ethylene scavengers/inhibitors and discussion on the mechanisms of ethylene elimination and oxidation associated with F&V packaging.