Ethylene abatement
Removing or neutralizing ethylene in the air is essential to extend the shelf life of products during storage and transport.
TiO2-based photocatalysis is effective because it doesn't just absorb ethylene; it degrades it, transforming it into carbon dioxide and water.
Climacteric and non-climacteric fruits
How ethylene affects shelf life
Fruits are classified into two categories based on their behavior after harvest:
Climacteric fruits: these continue to ripen even after being harvested from the plant. Examples include bananas, apples, tomatoes, and avocados.
Non-climacteric fruits: these cease to ripen after harvest. Examples include citrus fruits, grapes, strawberries, and bell peppers.
Ethylene, a natural gas emitted by some fruits, plays a key role in ripening.
In climacteric fruits, ethylene accelerates the ripening process, promoting the breakdown of starch into sugars, the softening of the flesh, and the development of color and aroma. In non-climacteric fruits, ethylene has little to no effect on ripening.
Therefore, ethylene can accelerate the ripening of climacteric fruits if added artificially (for instance, with imported exotic fruit that is still unripe); conversely, ripening can be slowed down if ethylene levels are reduced within the storage environment.
Photocatalytic Ethylene Abatement to Extend Shelf Life
Chemical-free
How it works:
Here is the translation, formatted to clearly explain the technical process:
1. The air within the storage facilities is drawn in and channeled through a photocatalytic filter.
2. Light irradiation activates the titanium dioxide (TiO2), triggering the oxidation process.
3. The ethylene molecules present are degraded (broken down) into harmless compounds such as carbon dioxide (CO2) and water (H2O).
Benefits
Maintaining constant ethylene reduction through basic internal air circulation delivers substantial rewards:
Profit Maximization: The shelf life of fruit and vegetables is significantly extended, reducing food waste and increasing profit margins.
Energy Efficiency: Requires minimal energy (air recirculation and UV activation), offering a fast return on investment (ROI). The lighting is provided by LEDs that ensure an exceptionally long service life.
Eco-Friendly Process: It involves no chemicals, ensuring a treatment that is safe, sustainable, and preserves the organoleptic integrity of the products.
Photocatalytic filtration is the ideal choice for storage professionals seeking to optimize the quality and shelf life of their fresh produce.
Ethylene (C2H4), known as the “ripening hormone,” is a natural gas produced by plant tissues that acts as the primary driver of ripening and senescence (aging) in many types of produce (climacteric fruits such as apples, kiwis, and bananas).
Its production, which is linked to the respiration rate of plant cells, continues to increase even after harvest. Since ethylene diffuses rapidly through tissues and into the air of storage facilities, its accumulation triggers and fuels a cycle of uncontrolled ripening.
Removing or neutralizing ethylene in the air is essential to extend the shelf life of products during storage and transport.
Ethylene removal can be achieved through:
- Ventilation: proper air exchange helps dilute ethylene.
- Ethylene absorbers: there are products based on natural compounds that capture and neutralize ethylene.
- Ethylene removal technologies: systems that degrade ethylene into inert compounds, such as titanium dioxide-based photocatalysis.
To break the spoilage cycle, titanium dioxide (TiO2)-based photocatalytic technology is considered the most effective solution; it does not merely absorb ethylene, but—without the use of chemical agents—actively degrades it, transforming the gas into harmless substances: carbon dioxide and water.
Furthermore, photocatalytic filtration offers the added advantage of being effective against molds, bacteria, and other VOCs present in the air.
