Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jun-Hu Cheng, Min Chen, D.-W. Sun
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引用次数: 0

Abstract

Ethylene is a natural plant hormone crucial in fruit ripening and senescence. Excessive ethylene production can lead to premature spoilage of fruit and vegetables. Cold plasma as a gas purification technology can be used for ethylene synergism control. This review provides a comprehensive overview of ethylene as a plant hormone, including its sources, biosynthesis, and roles. It explores the pathways of plasma generation and examines the chemical properties of plasma. The primary focus is recent progress in cold plasma technology for ethylene synergism control and insights on advanced plasma-integrated catalysts and plasma-integrated food packaging are discussed. Using plasma-integrated catalysts and food packaging shows promise for ethylene control in various applications. The synergistic effects resulting from the plasma-integrated catalyst systems improve the energy efficiency of the process and inhibit the formation of by-products and the cold plasma-integrated food packaging system effectively inhibits ethylene autocatalysis while maintaining the integrity of the produce. Furthermore, the integration of intelligent systems for ethylene monitoring is identified as an area of opportunity for further research and development.

综合冷等离子体技术的乙烯协同控制提高果蔬品质
乙烯是一种天然的植物激素,对果实成熟和衰老至关重要。过量的乙烯产生会导致水果和蔬菜过早变质。冷等离子体作为一种气体净化技术,可用于乙烯协同控制。本文综述了乙烯作为一种植物激素的来源、生物合成及其作用。它探索等离子体产生的途径,并检查等离子体的化学性质。重点讨论了用于乙烯协同控制的冷等离子体技术的最新进展,以及对先进等离子体集成催化剂和等离子体集成食品包装的见解。使用等离子体集成催化剂和食品包装显示了乙烯控制在各种应用中的前景。等离子体集成催化剂系统产生的协同效应提高了工艺的能源效率,抑制了副产物的形成,冷等离子体集成食品包装系统有效地抑制了乙烯自催化,同时保持了产品的完整性。此外,乙烯监测智能系统的集成被确定为进一步研究和开发的机会领域。
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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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