Hydroxyl Radical Oxidation Processes in Vegetables: Review and Safety Criteria
| Autor: | Custodio-Sánchez, JD, Mtz-Vimbert, R, García - Raurich, J, Monagas Asensio, P |
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| Přispěvatelé: | Universitat Politècnica de Catalunya. Departament d'Organització d'Empreses |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
hydroxyl radical
advanced oxidation processes (AOP) Oxidative stress Enginyeria química::Química del medi ambient [Àrees temàtiques de la UPC] volatil organic compounds (VOCs) ethylene Advanced oxidation processes (AOP) Etilè -- Oxidació Volatil organic compounds (VOCs) Ethylene -- Oxidation Hydroxyl radical |
| DOI: | 10.5281/zenodo.7267945 |
| Popis: | — Ethylene is an invisible, colorless and odorless gas, which has no known dangerous effect in humans, on concentrations found within the storage chain and sale of fruits and vegetables. The ethylene molecule is relatively small and simple: it consists of two carbon atoms associated with four hydrogen atoms. The molecular weight of ethylene is 28.05 gmol-1 and fruits and vegetables produce different amounts of ethylene as they mature. Usually, ethylene cannot be detected by humans, although sometimes only people with well-developed olfactory ability can smell large amounts, but to this fact other volatile organic compounds of fruits and vegetables also contribute. Since its specific weight (1,178 kgm-3 to 15oC) is similar to that of air (1,225 kgm-3 to 15oC), ethylene freely diffuses to any other adjacent fruit or vegetables and to the spaces in which they are stored. In addition to CO2 and O2, ethylene is the most important gas to be monitored and controlled in the fruit and vegetable supply chain. Less than one part per million (1 ppm) in volume of ethylene gas, is enough to trigger the maturation process of the climatic fruit (which can continue to mature, once collected). Ethylene is considered a plant hormone that controls a wide range of physiological processes. During storage, after harvesting fruits and vegetables, ethylene may induce effects including senescence, over-maturation, accelerated quality loss, increased susceptibility to fruit pathogens and affecting different physiological processes. In addition to the endogenous production of ethylene by plant tissues, there are also external sources such as contaminants and the own metabolism of plants and fungi. |
| Databáze: | OpenAIRE |
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