Ethylene Scavenging Systems in Packaging of Fresh Produce: A Review

Kambiz Sadeghi, Younsuk Lee, Jongchul Seo

Research output: Contribution to journalReview articlepeer-review

26 Citations (Scopus)


Ethylene biosynthesis from fresh produce could accelerate the ripening and reduce the postharvest life under conducive conditions. Ethylene scavenging systems, an active packaging, serve to prolong the shelf life of fresh produce and prevent deterioration caused by ethylene. This review provides an overview of ethylene scavenging mechanisms such as chemical oxidizing, ethylene receptor blocking, ethylene adsorption, and ethylene photocatalytic oxidizing. Particularly, the scope of this study is to develop a better understanding of the ethylene scavenging systems through discussing the scavenging mechanisms, scavenging materials, and preparation methods. In addition, ethylene biosynthesis pathway and effects of ethylene gas on the quality of fresh produces during storage were briefly discussed. Furthermore, recent progress, challenges, and future prospects were provided with a focus on the packaging of fresh produce.

Original languageEnglish
Pages (from-to)155-176
Number of pages22
JournalFood Reviews International
Issue number2
Publication statusPublished - 2021

Bibliographical note

Funding Information:
This study was supported by the National Research Foundation of Korea (NRF), grant funded by the Korea government (MSIP) [grant number 2017R1A2B4011234].

Publisher Copyright:
© 2019 Taylor & Francis.

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)


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