Effect of ethylene on ripening and senescence of fruits and vegetables
First, the physiological role of ethylene
Ethylene is a plant hormone that regulates growth, development and aging. All fruits produce trace amounts of ethylene during development. When the fruit is immature, the ethylene content is very low. When the fruit enters maturity, ethylene peak will appear. At the same time, the starch content inside the fruit will decrease, the soluble sugar content will rise, and the colored matter and water will dissolve. The content of pectin increased, the fruit firmness and chlorophyll content increased, and the unique color and flavor of the fruit appeared. The corresponding measures were taken to continue the ripening of the fruit and prolong the storage life of the fruit.
Second, measures to inhibit the formation and action of ethylene
In order to slow the ripening and aging of fruits and vegetables after harvest, it is necessary to control the formation of ethylene in the storage environment and try to inhibit its action or eliminate it.
1. Reasonable fruit selection
Fruits and vegetables with pests and mechanical injuries will be picked out before storage, because the pests and wounds will stimulate the production of ethylene in fruits and vegetables, and should be handled gently in the harvesting, grading, packaging, transportation and sales of fruits and vegetables to avoid product damage.
2, do not mix fruit storage
Non-breathing fruits and ethylene-sensitive products with low ethylene release should not be mixed and stored with large amounts of ethylene-releasing fruits in order to reduce the effects of ethylene. For example: red tomatoes should not be stored with cucumbers, otherwise the cucumbers will turn yellow soon.
3. Control storage environment conditions and resist the formation and action of ethylene
Reducing the concentration of oxygen can counteract the biosynthesis of ethylene. Increasing the concentration of carbon dioxide can counteract the physiological effects of ethylene by competing with ethylene for receptors. One of the principles of the modified atmosphere storage method to extend the post-harvest life of fruits and vegetables is the control of ethylene by high oxygen and low carbon dioxide.
Under the premise of not causing chilling and freezing damage to fruits and vegetables, the storage temperature should be lowered as much as possible, because low temperature can also resist the formation of ethylene and the physiological activity of ethylene. Conversely, when the fruit is ripened with ethylene, it requires a higher temperature, generally around 20 °C.
4. Exclude or absorb ethylene in the storage environment
Ventilation to exclude ethylene
No matter how careful we are, there will always be ethylene released after fruit and vegetable harvesting. In addition, ethylene has its own catalytic effect, and the ethylene concentration in the storage environment will increase rapidly. Therefore, the ethylene in the storage environment must be removed in time. The easiest way to exclude ethylene is to ventilate, and the refrigerated and ventilated storage can be opened or ventilated to remove ethylene.
Ethylene absorbent for ethylene removal
When storing fruits or vegetables in a controlled atmosphere or restricting the storage of fruits and vegetables, it is not possible to use a ventilation method to exclude ethylene at any time, because ventilation will destroy the gas ratio of oxygen and carbon dioxide in the atmosphere. We can only use ethylene absorbent to remove ethylene. Currently, the commonly used ethylene absorbent is potassium permanganate. The specific method is to prepare potassium permanganate into a saturated solution, using some porous, multi-faceted perlite and turning blocks. As a carrier of potassium permanganate, they are placed in a saturated potassium permanganate solution, naturally dried, sealed in a plastic bag, and then placed into a perforated small film plastic. In the bag, it can also be wrapped in gauze into small bags in an air-conditioned storage or plastic bag and plastic account. The ethylene will be adsorbed and oxidized. When the potassium permanganate fails, the color will change from the original purple to brick red. It should be replaced in time. The method is convenient to use and low in price, and the potassium permanganate ethylene absorbent is better prepared by using the present invention. In addition, it is also possible to use a bromide to form an ethylene oxidant, and the coke molecular sieve has a certain adsorption capacity for ethylene.
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