Use of a Copper- and Zinc-Modified Natural Zeolite to Improve Ethylene Removal and Postharvest Quality of Tomato Fruit

Johannes De Bruijn,Ambar Gómez,Cristina Loyola,Norberto Abreu,Federico Azzolina-Jury,Héctor Valdés,Pedro Melín,Víctor Solar

doi:10.3390/cryst10060471

Abstract

Ethylene stimulates ripening and senescence by promoting chlorophyll loss, red pigment synthesis, and softening of tomatoes and diminishes their shelf-life. The aim of this work was to study the performance of a novel copper- and zinc-based ethylene scavenger supported by ion-exchange on a naturally occurring zeolite by analyzing its ethylene adsorption capacity and the influence of ethylene scavenging on quality attributes during the postharvest life of tomatoes. The influence of copper- and zinc-modified zeolites on ethylene and carbon dioxide concentrations and postharvest quality of tomatoes was compared with unmodified zeolite. Interactions among ethylene molecules and zeolite surface were studied by diffuse reflectance infrared Fourier transform spectroscopy in operando mode. The percentage of ethylene removal after eight days of storage was 57% and 37% for the modified zeolite and pristine zeolite, respectively. The major ethylene increase appeared at 9.5 days for the modified zeolite treatment. Additionally, modified zeolite delayed carbon dioxide formation by six days. Zeolite modified with copper and zinc cations favors ethylene removal and delays tomato fruit ripening. However, the single use of unmodified zeolite should be reconsidered due to its ripening promoting effects in tomatoes at high moisture storage conditions, as water molecules block active sites for ethylene adsorption.

Highlights

Tomato fruit (Solanum lycopersicum L.) is one of the most consumed vegetables worldwide with a total production of about 182 million tons per year [1]
57% different for modified zeolite zeoliteEthylene doped with copper and diminished zinc is within range of valueszeolite reported scrubbers after
Natural zeolite composed of 53% clinoptilolite, 40% mordenite, and 7% quartz promoted tomato ripening according to the quality parameters titratable acidity, soluble solids, apparent modulus of elasticity and greenness or redness degree after 15 d of tomato storage

Summary

Introduction

Tomato fruit (Solanum lycopersicum L.) is one of the most consumed vegetables worldwide with a total production of about 182 million tons per year [1]. Tomatoes are climacteric fruit in which ripening is accompanied by a quickly increased respiration and ethylene production. Is a simple, naturally produced plant-growth-regulating substance that has numerous effects during the postharvest life of fruit and vegetables. Ethylene accelerates pigment synthesis and chlorophyll loss in tomatoes [2]. Complete ripening within just a few days is not desirable and should be avoided because it limits commercial shelf-life of horticultural products by accelerating their quality loss. Commercial postharvest strategies are often based on avoiding the exposure of climacteric fruit to ethylene, attempting to minimize ethylene production, inhibit its action, and by the removal of C2 H4 from the postharvest facilities and from the inside of storage packages [3,4,5]

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