Investigation of the use of ethylene gas released from an ethylene-a-cyclodextrin inclusion complex Powder for 'Calypso' mango fruit ripening
Binh T. Ho, Daryl C. Joyce, Bhesh R. Bhandari, Peter Hofman
Abstracts of 7th International Postharvest Symposium 2012 (IPS2012). 25-29 June, 2012. Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia. 238 pages.
2012
บทคัดย่อ
Cyclodextrins have been used in food and agriculture applications to encapsulate a variety of volatile compounds. With a view to improving the convenience and safety of ethylene handling for fruit ripening, we encapsulated ethylene gas into a-cyclodextrin (a-CD) in order to convert it in a powder form. Ethylene release from ethylene-a-CD inclusion complexes (ICs) powder was monitored at 52.9%, 75.5% and 93.6% RH at 25°C and at 45°C, 65°C, 85°C and 105°C in natural (uncontrolled) humidity levels. Sustained release of ethylene gas was also investigated over 1 week period under 11.6 to 93.6% RH for admixtures of ethylene- a-CD rcs with deliquescent calcium chloride or magnesium chloride salts. The ripening induction efficacy of the ethylene- a-CD ICs was evaluated for green mature 'Calypso' mango fruit.
Ethylene release from the ethylene- a-CD ICs increased with both increasing RH and temperature. For example, ethylene release was greatest at the highest RH of 93.6%. The ethylene-a-CD ICs did not release ethylene at RH 52.9%. In admixture, water absorption by the two different deliquescent salts differentially regulated ethylene gas release from the ethylene-a-CD ICs powder. Again, increasing RH again reduced the time to release ethylene gas. No ethylene gas was released over 1 week at 11.6% RH from ethylene-a-CD ICs in presence of these deliquescent chemicals. In terms of time to eating soft, 'Calypso' mangoes treated with the ethylene-a-CD ICs ripened faster than untreated fruit. Their softening was similar to that for fruit treated with ethylene gas.