Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation
文献类型： 外文期刊
作者： Qi, Ying 1 ; Li, Chunli 1 ; Li, Hao 1 ; Yang, Huaming 1 ; Guan, Junfeng 2 ;
作者机构： 1.Hebei Univ Technol, Sch Chem Engn & Technol, Natl Local Joint Engn Lab Energy Conservat Chem P, Tianjin Key Lab Chem Proc Safety, Tianjin 300130, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Genet & Physiol, Shijiazhuang 050051, Hebei, Peoples R China
关键词： ethylene; fruit and vegetable preservation; low-temperature catalytic oxidation; catalyst
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）
ISSN： 0021-8561
年卷期： 2021 年 69 卷 36 期
页码：
收录情况： SCI
摘要： Ethylene acts as an important hormone to trigger the ripening and senescence of fruits and vegetables (F&V). Thus, it is essential to eliminate trace ethylene and prevent F&V losses effectively. There are several technologies currently applying to control the ethylene concentration in the storage and transportation environment, including adsorption, gene modification, oxidation, etc. These protocols will be compared, and special attention will be paid to the low-temperature catalytic oxidation that has already been applied to practical production in this review. The active sites, supports, and reaction and deactivation mechanism of the catalysts for the low-temperature ethylene oxidation will be discussed and evaluated systematically to provide new insights for the development of effective catalysts, along with the suggestion of some perspectives for future research on this important catalytic system for F&V preservation.
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