What is it about?
Carbon-based materials have been shown as a promising alternative for ethylene removal. These materials operate through a secure adsorption mechanism that is compatible with food contact, circumventing the safety issues associated with oxidizing agents. Furthermore, they do not produce any undesirable reaction by-products. Within the scope of this review, we delve into the diverse forms of carbon used for ethylene adsorption and present a comprehensive exploration of factors that influence carbon base ethylene scavenger adsorption effectiveness and capacity, as well as carbonization, activation, and modification techniques designed to enhance adsorption efficiency and effectiveness in prolonging shelf life of fruits and vegetables. Lastly, we provide insights into the array of carbon feedstocks that have been developed in previous research endeavors, many of which are sourced from agricultural waste materials. This innovative approach not only addresses the challenge of ethylene removal effectively but also aligns with the principles of sustainable production systems. By utilizing agricultural waste materials into valuable carbon-based ethylene removal agents, we contribute to a more sustainable and environmentally friendly agricultural ecosystem.
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Why is it important?
Ethylene gas is a natural ripening hormone produced by fruits and vegetables. In the packaging system of fruits and vegetables, accumulated ethylene gas can lead to faster ripening and spoilage, resulting in significant post-harvest losses. Recognizing the need to address this issue, innovative technologies for the removal of ethylene gas have emerged.
Perspectives
Writing an article about carbon-based ethylene scavengers has been an enjoyable experience, as it offers new insights into the potential for developing adsorption-based ethylene scavengers that are safer for food contact compared to oxidation-based scavengers, which often involve hazardous substances. The writing process has also been enjoyable because I had the opportunity to collaborate with more experienced colleagues, leading to engaging and insightful discussions.
Rifah Ediati
Institut Teknologi Bandung
Read the Original
This page is a summary of: Carbon base ethylene scavenger for prolonging shelf life of fruits and vegetables: A brief review, January 2025, American Institute of Physics,
DOI: 10.1063/5.0269121.
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