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Novel strategies to control ethylene in fruit and vegetables for extending their shelf life: A review

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Abstract

Environmental factors in particular temperature, humidity, and atmosphere of packaging can control the postharvest physiology and variations in the chemical composition of horticultural crops during storage. Most fruits and vegetables release ethylene, as one of the simplest phyto-hormones, after harvest. Ethylene initiates ripening, produces softening and degradation of chlorophylls, and ultimately causing deterioration of fresh commodities. There are different methods to reduce ethylene production or inhibit its action to retain fruit and vegetable quality and extend their shelf life. Therefore, ethylene action can be limited at the receptor level (for example 1-MCP and Selenium), or through an effective elimination of released ethylene in the atmosphere. Among the emerging technologies, incorporation of nanoparticles into polymer matrix plays a major role in reducing the permeability of gases as well as absorption of ethylene. Accordingly, the present article reviews the characteristics, application types and effectiveness of ethylene control strategies for perishable commodities and their future aspects.

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Acknowledgements

We are grateful for the financial support from the National Nutrition and Food Technology Research Institute of Iran.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial or not-for-profit sectors.

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Authors and Affiliations

  1. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P. O. Box19395-4741, Tehran, Iran

    A. Ebrahimi & M. Zabihzadeh Khajavi

  2. Iran Polymer and Petrochemical Institute, P. O. Box 14975/112, Tehran, Iran

    S. Ahmadi

  3. Department of Food Science and Technology, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Iran

    A. M. Mortazavian & M. Farhoodi

  4. Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran

    A. Abdolshahi

  5. Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

    S. Rafiee

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  1. A. Ebrahimi
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  2. M. Zabihzadeh Khajavi
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  3. S. Ahmadi
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  4. A. M. Mortazavian
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Contributions

AE acquired prior studies and drafted the manuscript. MZK and AA critically revised the manuscript. AMM and SA contributed critical feedback to the concept, design, and language of the manuscript based on their research background. MF supervised the project and SR edited the final version of the manuscript.

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Correspondence to M. Farhoodi.

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Editorial responsibility: Gobinath Ravindran.

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Ebrahimi, A., Zabihzadeh Khajavi, M., Ahmadi, S. et al. Novel strategies to control ethylene in fruit and vegetables for extending their shelf life: A review. Int. J. Environ. Sci. Technol. 19, 4599–4610 (2022). https://doi.org/10.1007/s13762-021-03485-x

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  • DOI: https://doi.org/10.1007/s13762-021-03485-x

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