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Title: Ethylene scavengers for active packaging of fresh food produce
Authors: Gaikwad, Kirtiraj K.
Singh S.
Negi, Yuvraj Singh
Published in: Environmental Chemistry Letters
Abstract: Many fruits and vegetables are sensitive to ethylene, which upon prolonged exposure induces the deterioration of food quality, such as change in taste, odour and colour, or microbial growth. Therefore, ethylene scavengers in packages can be used to limit ethylene accumulation. Ethylene scavengers extend the shelf life and retain the original food quality. Here, we review ethylene scavenging systems such as potassium carbonate, palladium, natural clays, titanium dioxide-based, electron-deficient dienes and trienes. Ethylene scavenging is done by chemical reactions and physical adsorption. We then discuss the applications and benefits of ethylene scavengers in packages. The efficiency of ethylene scavengers is improved using atmospheric packaging tools.
Citation: Environmental Chemistry Letters(2020), 18(2): 269-284
Issue Date: 2020
Publisher: Springer
Keywords: Active packaging
Ethylene scavenger
Food packaging
Fresh produce
Modified atmosphere
Shelf life
ISSN: 16103653
Author Scopus IDs: 56954807800
Author Affiliations: Gaikwad, K.K., Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667, India
Singh, S., Department of Food Engineering, Institute of Food Science and Technology, VCSG University of Horticulture and Forestry,
Funding Details: .Department of Science and Technology, Government of Kerala DST/INSPIRE/04/2018/002544.Author K. K. Gaikwad would like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544). Springer Nature remains neutral with regard
Corresponding Author: Negi, Y.S.; Department of Polymer and Process Engineering, India; email:
Appears in Collections:Journal Publications [PE]

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