A Conserve Method of Fruits and Vegetables by an Ethylene Plasma Reaction

Abstract:

In our study, we tried to extend the preservative time of vegetables, and fruits to use the ethylene absorbent method, and the plasma reaction method to decrease the ethylene content of the conditions of the storage tank. In experimentation, we discovered that banana will release ethylene, and banana will be accelerated the ripening, when the ethylene was present. The ripening rate was equal to the ethylene production rate, that was a first order functional relationship of the ethylene concentration, γe=0.21C. The ethylene absorbent in the two experimental groups had removed indeed the ethylene, and had an effecting to keep fresh of the banana. In our plasma experimentation, we found that logarithmic value of the ethylene concentration(C) was direct proportion to the reaction time, and the ethylene reaction rate rp = -22.6C. In our study, the banana weight of each run of our experiment was 420 gram, and our plasma reactor can handle 45 kilogram banana because the │rp│is nearly 107 times of │re│.

• Periodical: Advanced Materials Research (Volumes 524-527)
• Pages: 2223-2228
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.524-527.2223
• Online since: May 2012
• Authors: Ching Shang Cheng, Xiao Yong Lin, Chun Hong Liou, Guang Xin Xing, Wai Pin Fu
• Keywords: Absorbent, Ethylene, Fruit, Plasma, Reactor, Vegetable

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