Research Progress on the Application of Low-Temperature Ethylene Oxidation Catalysts in Fruit and Vegetable Preservation

被引：0
|
作者：
Zhao, Jiarong [1 ,2 ]
Wang, Chen [1 ,2 ,3 ]
Zhai, Yanping [3 ]
Kang, Xue [2 ,4 ]
机构：
[1] School of Environment and Safety Engineering, North University of China, Taiyuan
[2] Dezhou Industrial Technology Research Institute, North University of China, Dezhou
[3] Rare Earth Catalysis Innovation Research Institute (Dongying) Co. Ltd., Dongying
[4] School of Chemistry and Chemical Engineering, North University of China, Taiyuan
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 18期
关键词：
catalytic reaction and deactivation mechanism; exogenous ethylene; fruit and vegetable preservation; low-temperature catalytic oxidation technology; noble metal catalysts;
D O I：
10.7506/spkx1002-6630-20231115-111
中图分类号：
学科分类号：
摘要：
Low concentrations of exogenous ethylene are one of the major causes for the quality deterioration of postharvest fruits and vegetables. Efficient removal of exogenous ethylene is key to solving this problem. At present, low-temperature catalytic oxidation technology is the most safe, efficient and economical method for removing low concentrations of exogenous ethylene in fruit and vegetable preservation scenarios. This review article focuses on the application of low-temperature ethylene oxidation catalysts in fruit and vegetable preservation, analyzes the mechanism of ethylene catalytic oxidation at low temperatures, and summarizes recent developments and future trends of various noble metal catalysts (Au, Ag, and Pt based catalysts). Moreover, based on the issue of catalyst deactivation, the reasons for the deactivation of low-temperature ethylene oxidation catalysts at low temperatures are discussed and possible solutions to solve this problem are presented. Finally, we give an outlook on the future development of low-temperature ethylene catalysts in order to provide assistance and new ideas for the development of stable and efficient low-temperature ethylene oxidation catalysts. © 2024 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：261 / 271
页数：10
相关论文
共 67 条
  • [1] pp. 1-10, (2015)
  • [2] WEI H Y, SEIDI F, ZHANG T W, Et al., Ethylene scavengers for the preservation of fruits and vegetables: a review, Food Chemistry, 337, (2021)
  • [3] YANG X T, SONG J, DU L N, Et al., Ethylene and 1-MCP regulate major volatile biosynthetic pathways in apple fruit, Food Chemistry, 194, pp. 325-336, (2016)
  • [4] ZHOU S, CHENG Y D, GUAN J F., The molecular basis of superficial scald development related to ethylene perception and α-farnesene metabolism in ‘Wujiuxiang’ pear, Scientia Horticulturae, 216, pp. 76-82, (2017)
  • [5] ZHU X Y, YE L L, DING X C, Et al., Transcriptomic analysis reveals key factors in fruit ripening and rubbery texture caused by 1-MCP in papaya, BMC Plant Biology, 19, 1, (2019)
  • [6] XU F X, LIU S Y, LIU Y F, Et al., Effectiveness of lysozyme coatings and 1-MCP treatments on storage and preservation of kiwifruit, Food Chemistry, 288, pp. 201-207, (2019)
  • [7] QI Y, LI C L, LI H, Et al., Elimination or removal of ethylene for fruit and vegetable storage via low-temperature catalytic oxidation, Journal of Agricultural and Food Chemistry, 69, 36, pp. 10419-10439, (2021)
  • [8] TERRY L A, ILKENHANS T, POULSTON S, Et al., Development of new palladium-promoted ethylene scavenger, Postharvest Biology and Technology, 45, 2, pp. 214-220, (2007)
  • [9] SMITH A W J, POULSTON S, ROWSELL L, Et al., A new palladium-based ethylene scavenger to control ethylene-induced ripening of climacteric fruit, Platinum Metals Review, 53, 3, pp. 112-122, (2009)
  • [10] CISNEROS L, GAO F, CORMA A., Silver nanocluster in zeolites. ADSORPTION of ETHYLENE traces for fruit preservation, Microporous and Mesoporous Materials, 283, pp. 25-30, (2019)
1234567