| Investigation of different control methods (elimination or reduction) of ethylene gas produced in banana packaging |
| Paper ID : 1265-NICAME1402 |
| Authors: |
|
Artemis Heidarzadeh Arani * School |
| Abstract: |
| One of the regulators of plant growth is ethylene, which causes ripening of the product. The increase of this material, the softening of the texture of the product And it results in a change in flavor. By inhibiting ethylene, the shelf life of food products can be improved. are placed in a silica cover so that it does not come into direct contact with food. Increasing demand for diets Healthy and inventing a suitable solution in order to reduce the abundant waste of fruits and vegetables, the need for proper packaging for preservation The nutritional value and freshness of these products have made them of special importance. The most common factors of quality loss in fruit and Fresh vegetables are reactions of browning, loss of surface water, bad taste and microbial spoilage. Apply methods New packaging can maintain product quality to a great extent. Despite the progress made so far in the field of closure The classification of fresh fruit and vegetable slices has been done, the optimal conditions for preserving freshness and safety are still under investigation. In this project, I determined that the effects of aluminum foil variables, ethylene nano absorbents available in the market, activated carbon and removal methods I will evaluate the physical example of removing the air inside the package of bananas. |
| Keywords: |
| control methods, ethylene gas, banana packaging, |
| Status : Paper Accepted |
