Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage
The effectiveness of plasma chemical technology in reducing the concentration of ethylene impurities in order to extend the shelf life of kiwifruit has been studied. Ethylene and mold were controlled by plasma treatment, which slowed the ripening of kiwifruit and significantly inhibited rotting. Whe...
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| Cite this: | Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage / M.O. Yegorov, G.V. Taran, O.O. Zamuriev, P.O. Opalev // Problems of Atomic Science and Technology. — 2023. — № 4. — С. 155-159. — Бібліогр.: 29 назв. — англ. |
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Yegorov, M.O. Taran, G.V. Zamuriev, O.O. Opalev, P.O. 2023-12-11T12:38:12Z 2023-12-11T12:38:12Z 2023 Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage / M.O. Yegorov, G.V. Taran, O.O. Zamuriev, P.O. Opalev // Problems of Atomic Science and Technology. — 2023. — № 4. — С. 155-159. — Бібліогр.: 29 назв. — англ. 1562-6016 PACS: 52.80. Hc, 52.90. +z,52.75.−d DOI: https://doi.org/10.46813/2023-146-155 https://nasplib.isofts.kiev.ua/handle/123456789/196196 The effectiveness of plasma chemical technology in reducing the concentration of ethylene impurities in order to extend the shelf life of kiwifruit has been studied. Ethylene and mold were controlled by plasma treatment, which slowed the ripening of kiwifruit and significantly inhibited rotting. When storing kiwifruit using the plasma chemical system, the level of ethylene was twice lower than that measured in the control batch. Also, the level of ethylene practically did not change during the entire period of the experiment, since the ethylene released from the fruit was quickly oxidized by ozone. Air treatment of kiwifruit storage environment resulted in the fact that ripening mechanism was delayed and the loss of fruits during their further transportation and storage was almost completely prevented. Thus, high efficiency of plasma-chemical method for extending kiwifruit shelf life was shown as well as the prospects of its application. Storage period can be doubled while preserving the subtle aroma of fruits. The effectiveness of plasma chemical technology in reducing the concentration of ethylene impurities in order to extend the shelf life of kiwifruit has been studied. High efficiency of plasma-chemical method for extending kiwifruit shelf life was shown as well as the prospects of its application. Storage period can be doubled while preserving the subtle aroma of fruits. Вивчено ефективність використання плазмохімічної технології для зниження концентрації домішок етилену з метою продовження терміну зберігання ківі. Плазмова обробка контролює етилен і цвіль, що уповільнює дозрівання ківі і значно пригнічує гниття. При зберіганні ківі рівень етилену при використанні плазмохімічної системи на 2 порядки нижчий за той, що вимірювався у контрольній партії і практично не змінювався весь період експерименту, оскільки етилен, що виділяється із фруктів, швидко окислюється озоном. Обробка повітря середовища, в якому зберігається ківі, призводить до затримки механізму їхнього дозрівання й практично повністю запобігає втраті плодоовочевої продукції при її подальшому транспортуванні й зберіганні. Таким чином, плазмохімічний метод подовження терміну зберігання ківі показав високу ефективність і має перспективи до застосування. Тривалість зберігання можна збільшити в середньому вдвічі з одночасним збереженням тонкого аромату фруктів. en Національний науковий центр «Харківський фізико-технічний інститут» НАН України Problems of Atomic Science and Technology Gas discharge, plasma-beam discharge and their applications Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage Дослідження впливу плазмохімічного окислення домішки етилену на ефективність зберігання плодів кiвi Article published earlier |
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Digital Library of Periodicals of National Academy of Sciences of Ukraine |
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| title |
Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage |
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Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage Yegorov, M.O. Taran, G.V. Zamuriev, O.O. Opalev, P.O. Gas discharge, plasma-beam discharge and their applications |
| title_short |
Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage |
| title_full |
Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage |
| title_fullStr |
Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage |
| title_full_unstemmed |
Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage |
| title_sort |
effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage |
| author |
Yegorov, M.O. Taran, G.V. Zamuriev, O.O. Opalev, P.O. |
| author_facet |
Yegorov, M.O. Taran, G.V. Zamuriev, O.O. Opalev, P.O. |
| topic |
Gas discharge, plasma-beam discharge and their applications |
| topic_facet |
Gas discharge, plasma-beam discharge and their applications |
| publishDate |
2023 |
| language |
English |
| container_title |
Problems of Atomic Science and Technology |
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Національний науковий центр «Харківський фізико-технічний інститут» НАН України |
| format |
Article |
| title_alt |
Дослідження впливу плазмохімічного окислення домішки етилену на ефективність зберігання плодів кiвi |
| description |
The effectiveness of plasma chemical technology in reducing the concentration of ethylene impurities in order to extend the shelf life of kiwifruit has been studied. Ethylene and mold were controlled by plasma treatment, which slowed the ripening of kiwifruit and significantly inhibited rotting. When storing kiwifruit using the plasma chemical system, the level of ethylene was twice lower than that measured in the control batch. Also, the level of ethylene practically did not change during the entire period of the experiment, since the ethylene released from the fruit was quickly oxidized by ozone. Air treatment of kiwifruit storage environment resulted in the fact that ripening mechanism was delayed and the loss of fruits during their further transportation and storage was almost completely prevented. Thus, high efficiency of plasma-chemical method for extending kiwifruit shelf life was shown as well as the prospects of its application. Storage period can be doubled while preserving the subtle aroma of fruits. The effectiveness of plasma chemical technology in reducing the concentration of ethylene impurities in order to extend the shelf life of kiwifruit has been studied. High efficiency of plasma-chemical method for extending kiwifruit shelf life was shown as well as the prospects of its application. Storage period can be doubled while preserving the subtle aroma of fruits.
Вивчено ефективність використання плазмохімічної технології для зниження концентрації домішок етилену з метою продовження терміну зберігання ківі. Плазмова обробка контролює етилен і цвіль, що уповільнює дозрівання ківі і значно пригнічує гниття. При зберіганні ківі рівень етилену при використанні плазмохімічної системи на 2 порядки нижчий за той, що вимірювався у контрольній партії і практично не змінювався весь період експерименту, оскільки етилен, що виділяється із фруктів, швидко окислюється озоном. Обробка повітря середовища, в якому зберігається ківі, призводить до затримки механізму їхнього дозрівання й практично повністю запобігає втраті плодоовочевої продукції при її подальшому транспортуванні й зберіганні. Таким чином, плазмохімічний метод подовження терміну зберігання ківі показав високу ефективність і має перспективи до застосування. Тривалість зберігання можна збільшити в середньому вдвічі з одночасним збереженням тонкого аромату фруктів.
|
| issn |
1562-6016 |
| url |
https://nasplib.isofts.kiev.ua/handle/123456789/196196 |
| citation_txt |
Effect of plasma chemical oxidation of ethylene impurities on the efficiency of kiwifruit storage / M.O. Yegorov, G.V. Taran, O.O. Zamuriev, P.O. Opalev // Problems of Atomic Science and Technology. — 2023. — № 4. — С. 155-159. — Бібліогр.: 29 назв. — англ. |
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2025-11-26T01:45:44Z |
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ISSN 1562-6016. Problems of Atomic Science and Technology. 2023. № 4(146) 155
https://doi.org/10.46813/2023-146-155
EFFECT OF PLASMA CHEMICAL OXIDATION OF ETHYLENE
IMPURITIES ON THE EFFICIENCY OF KIWIFRUIT STORAGE
M.O. Yegorov, G.V. Taran, O.O. Zamuriev, P.O. Opalev
National Science Center “Kharkov Institute of Physics and Technology”, Kharkiv, Ukraine
E-mail: zamuriev84@gmail.com
The effectiveness of plasma chemical technology in reducing the concentration of ethylene impurities in order to
extend the shelf life of kiwifruit has been studied. Ethylene and mold were controlled by plasma treatment, which
slowed the ripening of kiwifruit and significantly inhibited rotting. When storing kiwifruit using the plasma chemi-
cal system, the level of ethylene was twice lower than that measured in the control batch. Also, the level of ethylene
practically did not change during the entire period of the experiment, since the ethylene released from the fruit was
quickly oxidized by ozone. Air treatment of kiwifruit storage environment resulted in the fact that ripening mechanism
was delayed and the loss of fruits during their further transportation and storage was almost completely prevented.
Thus, high efficiency of plasma-chemical method for extending kiwifruit shelf life was shown as well as the prospects
of its application. Storage period can be doubled while preserving the subtle aroma of fruits. The effectiveness of plas-
ma chemical technology in reducing the concentration of ethylene impurities in order to extend the shelf life of ki-
wifruit has been studied. High efficiency of plasma-chemical method for extending kiwifruit shelf life was shown as
well as the prospects of its application. Storage period can be doubled while preserving the subtle aroma of fruits.
PACS: 52.80. Hc, 52.90. +z,52.75.−d
INTRODUCTION
Fruit growing becomes increasingly important in to-
day's world. Fresh fruits are the main source of vitamins
and minerals that are most essential for normal body
functioning [1]. The range of fruits is expanded due to
their import from tropical countries [2]. Kiwifruit is one
of the last cultivated tropical fruits. Kiwifruit was not a
well-known fruit until the end of the 20th century.
Nowadays, it is a species that is recognized all over the
world, and its production and consumption are increased
year by year [3]. Kiwifruits are of high nutritional value
as they contain a large amount of vitamin C, B1, B2, E,
PP, as well as fiber, folic acid, potassium, magnesium,
iron, phosphorus and calcium, flavonoids, minerals,
carotenoids, phenolic compounds, enzymes, many of
which are antioxidants [4, 5]. Due to this fact and high
adaptability of kiwifruit, there is an increased demand
for this fruit [6, 7]. The main exporters of kiwifruit are
only three countries, which means that the fruit is grown
far away from the consumer and its transportation takes
a long time [8, 9]. The production and consumption of
kiwifruit keeps growing and currently amounts to more
than 4 thousand tons every year in the world [10].
However, the post-harvest loss of biomass is com-
mon not only for other fruits and vegetables, but also for
kiwifruit, and amounts from 15 to 35% of all grown
products [11]. One of the main reasons for such loss is
product diseases which occur in the post-harvest period
and are caused by microorganisms on the surface of
vegetables in the amount of 10
5
…10
7
of their species
(Escherichia coli, saprophytes, proteus, cocci, sarcins,
actinomycetes, molds, yeasts, etc.). This results in rapid
spoilage of fruits and toxin formation in them [12 - 14].
At low temperatures, the loss of fruits because of bacte-
rial and, especially, fungal diseases causing various rots
also remains significant [15 - 17].
The number of microorganisms in individual fruits
depends on many factors, among which the main ones
are temperature, gas composition of the environment,
relative humidity, biological characteristics of fruits,
presence and type of microorganisms on the surface of
the fruit [18, 19]. Ethylene, which affects the ripening
process, plays an important role in the metabolism of
kiwifruit during storage [20, 21]. Kiwi is very sensitive
to ethylene [22]. Its accumulation results in the for-
mation of toxic metabolic products in large quantities,
poisoning and subsequent rotting of the fruits [23].
Almost all the respiration energy (more than 90...96%)
is released in the form of heat, which should be saved to
extend the shelf life [24]. Therefore, it is extremely
relevant to study the methods for controlling the reduc-
tion of biomass loss from phytopathogens, decrease in
respiration intensity, as well as slowing down the ripen-
ing due to ethylene oxidation during the storage of fruits
and vegetables.
The existing technologies are either unstable or re-
quire a significant amount of additional equipment and
significant financial and energy investments, which
negate the positive effect of their use [25, 26].
In accordance with previous experimental results,
the systems based on barrierless plasma-chemical reac-
tors (PCR) allow reducing equilibrium ethylene concen-
tration in air by more than 10 times [26, 27]. At the
same time, the fruits are not contaminated with harmful
impurities and retain their nutritional and organoleptic
properties [28].
The goal of the study is to determine the effective-
ness of using plasma chemical technology for reducing
ethylene concentration to extend the kiwifruit shelf life.
The main tasks of the study are: to expand the available
knowledge and show the effectiveness of plasma-
chemical technology for reducing ethylene concentra-
tion in air to preserve consumer properties of kiwi fruits.
METHODS AND MATERIALS
The Hayward variety of kiwifruit was selected for
experimental study. This variety is the most preferred
by producers and consumers due to its excellent flavor,
high nutrition, yield and long shelf life [29]. The fruits
156 ISSN 1562-6016. Problems of Atomic Science and Technology. 2023. № 4(146)
were divided into two batches of 14 kg each, which
were placed in separate 65-liter boxes, 30 liters of which
are the volume of kiwifruits (Fig. 1).
Fig. 1. Experimental stand for studying the effect
of ethylene plasma-chemical oxidation
on the efficiency of kiwifruit storage
In Fig. 2,a structural diagram for the experimental
stand on the development of a technological process for
increasing the shelf life of kiwifruit is shown. In the first
experimental box, circulating air was treated in a plas-
ma-chemical system (see Fig. 2,a). In the second exper-
imental box, there was a control batch, where the air
also circulated in a closed circuit (see Fig. 2,b).
а
b
Fig. 2. Structural diagram of the experimental stand
for air treatment in the plasma chemical system (a)
and control box (b) during kiwifruit storage
The air in the boxes was forcibly circulated with the
help of air compressors at a rate of 1 l/min. The air flow
was steady and regular. The air speed was 2.4 m/min.
Ozone concentration, as well as air temperature and
moisture content, were measured by sensors located in
the experimental boxes. Ethylene concentration was
measured using the ICA56 analyzer and monitored by
sampling from the circulation lines of both boxes. In
ICA56 ethylene analyzer, electrochemical sensor with
ethylene resolution of 0.2 ppm is used. This sensor has a
cross-sensitivity to CO (40%), ethanol (72%), CO2 (0%),
H2C (220%). Therefore, a control method for measuring
ethylene is used. Control samples were analyzed using a
Thermo Scientific Trace 1310 gas chromatograph with a
flame ionization detector. The chromatograph was pre-
calibrated using calibration gas mixtures with ethylene
content of 10 and 100 ppm. The flame ionization detec-
tor can measure the concentration of organic substance
at extremely low (10…13 g/s) and high levels, having a
linear response range of 107 g/s. Power consumption of
the plasma chemical system was 4 W∙h. A barrierless
plasma-chemical reactor (PCR) designed and manufac-
tured at the Institute of Plasma Electronics and New
Methods of Acceleration on the basis of Kharkiv Insti-
tute of Physics and Technology was used for gas treat-
ment in the experimental box. Research was conducted
at 10…15°C. Ozone concentration was maintained at
the level of 5 ppm. The treatment period was 7 weeks.
Every week, fruit condition was visually controlled
and 5 fruits of worst condition were picked from each
box. Sugar content of these fruits was measured in ac-
cordance with the Brix scale using a Walcom REF
103/113 portable reflectometer. Hardness was measured
in accordance with the Shore scale using a HT-6510
hardness tester. Total mass was measured with Sencor
SKS 5305 (Fig. 3).
Fig. 3. Devices for measuring the parameters
of kiwifruits
RESULTS
As a result of experimental studies, no visible
growth of pathogens was detected on kiwifruit samples
stored in a box with circulating air treated in a plasma
chemical reactor (Fig. 4,a). The growth of pathogens
was noticeable on the control samples stored in a con-
tainer with circulating air (see Fig. 4,b). Morphological
observation of the pathogenic microflora showed that it
may belong to the species Penicilliumexpansum. From
this, it can be concluded that the plasma chemical sys-
tem disinfected the storage atmosphere and, thus, can
play an important role in extending the shelf life of
kiwifruit. It was previously shown that the products of
plasma chemical reactions effectively suppressed the
growth of pathogenic microflora [14, 15].
a b
Fig. 4. Comparison of kiwifruit from the experimental
box (a) and control box (b)
The process of kiwifruit ripening was also monitored
in accordance with the Brix and Shore scale. The data
below show that kiwifruits remained more unripe in the
container with air treated by the plasma chemical sys-
tem (Table 1) in comparison with the control container
(Table 2).
ISSN 1562-6016. Problems of Atomic Science and Technology. 2023. № 4(146) 157
Table 1
The degree of kiwifruit ripeness
in the control container, 7 weeks of storage
Treatment
Storage, weeks
1 2 3 4 5 6 7
Brix, % 7 9 10 12 14 14 13
Shore, unit 22 19 15 10 6 4 2
Table 2
Degree of kiwifruit ripeness in the container
with air treated by the plasma chemical system,
7 weeks of storage
Treatment
Storage, weeks
1 2 3 4 5 6 7
Brix, % 6 6 7 9 10 11 11
Shore, unit 25 24 24 23 22 22 22
The total weight of fruits was also measured in the
treated and control box. The measurement results were
used to calculate the fruit loss during storage. The re-
sults are presented in the graph (Fig. 5).
Fig. 5. Dependence of biomass loss in the treated
and control experimental boxes on storage period
As can be seen from the graph, fruit loss in the treat-
ed box is about 40% after 7 weeks of storage under
suboptimal conditions T=10…20C, RH=85…100%,
and more than 63% in the control box.
In the next photo, kiwifruits after 7 weeks of treat-
ment are demonstrated (Fig. 6).
a b
Fig. 6. Kiwifruit in the container with air treated
by the plasma chemical system for 7 weeks (a)
and control container (b)
It is shown that there is a lot of rot on kiwifruits
from the control box, while there is no rot in the exper-
imental box.
In the graphs (Fig. 7), the measuring results on the
dependence of humidity and temperature parameters (a),
ozone concentration (b) and carbon dioxide (c) in exper-
imental containers are presented for the control batch
and the batch with air treated by the plasma chemical
reactor.
Fig. 7. Dependence of humidity and temperature (a),
ozone concentration (b), and carbon dioxide (c) in ex-
perimental containers for the control batch and the
batch with air treated by the plasma chemical reactor
It can be seen from the graphs that during the entire
storage period, humidity, temperature, O3 and CO2 con-
centrations almost did not change in both experimental
containers.
Fig. 8. Dependence of ethylene level in the control
and experimental containers on the storage period
0
10
20
30
40
50
60
0 10 20 30 40 50
treated
untreated
Days
0
2
4
6
8
10
12
14
16
18
20
0 1 2 3 4 5 6 7 8
C2H4,
ppm
Days
Untreated
Treated
a
b
c
C4H4
O3
O3
CO2
CO2
°C
°C
158 ISSN 1562-6016. Problems of Atomic Science and Technology. 2023. № 4(146)
Experimental studies on ethylene control (С2Н4) dur-
ing kiwifruit storage were conducted. In Fig. 8, the
dependence of ethylene level in the control and experi-
mental containers is shown.
It was shown that ethylene level in the control con-
tainer increased for six days and then it stopped chang-
ing. In the experimental container, the level of ethylene
was almost twice lower than that measured in the con-
trol container and almost did not change during the
entire experimental period. Thus, kiwifruit ripened more
slowly in the container with treated air in comparison
with the control container.
CONCLUSIONS
The effectiveness of plasma chemical technology in
reducing ethylene concentration to extend the shelf life
of kiwifruit was studied.
Ethylene and mold are controlled by plasma treat-
ment, due to which the ripening of kiwifruit is slowed
down and rotting is significantly inhibited. This is con-
firmed by the data on glucose concentration and fruit
firmness measurement. Treated kiwifruit were of almost
the same firmness by day 22, whereas untreated ki-
wifruit became soft (firmness under 2 pounds) starting
after the first week.
It was shown that after 7 weeks of storage under
suboptimal conditions (T=10…15C, RH=85…100%),
product loss in the experimental container was about
40%, and in the control container, it was more than
63%.
Ethylene level was twice lower than that measured
in the control batch and almost did not change during
the entire experimental period, since the ethylene re-
leased from the fruit was quickly oxidized by ozone.
Air treatment of the environment for kiwifruit stor-
age results in a delayed ripening mechanism and almost
completely prevents the loss of fruits and vegetables
during their further transportation and storage.
Thus, the plasma-chemical method of extending the
shelf life of kiwi has shown high efficiency and has
prospects for application. The duration of storage can be
doubled on average while preserving the subtle aroma
of fruits.
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Article received 15.05.2023
ДОСЛІДЖЕННЯ ВПЛИВУ ПЛАЗМОХІМІЧНОГО ОКИСЛЕННЯ ДОМІШКИ ЕТИЛЕНУ
НА ЕФЕКТИВНІСТЬ ЗБЕРІГАННЯ ПЛОДІВ KIВI
M.O. Єгоров, Г.В. Taран, O.O. Замурієв, П.O. Oпалев
Вивчено ефективність використання плазмохімічної технології для зниження концентрації домішок ети-
лену з метою продовження терміну зберігання ківі. Плазмова обробка контролює етилен і цвіль, що упові-
льнює дозрівання ківі і значно пригнічує гниття. При зберіганні ківі рівень етилену при використанні плаз-
мохімічної системи на 2 порядки нижчий за той, що вимірювався у контрольній партії і практично не зміню-
вався весь період експерименту, оскільки етилен, що виділяється із фруктів, швидко окислюється озоном.
Обробка повітря середовища, в якому зберігається ківі, призводить до затримки механізму їхнього дозріван-
ня й практично повністю запобігає втраті плодоовочевої продукції при її подальшому транспортуванні й
зберіганні. Таким чином, плазмохімічний метод подовження терміну зберігання ківі показав високу ефекти-
вність і має перспективи до застосування. Тривалість зберігання можна збільшити в середньому вдвічі з
одночасним збереженням тонкого аромату фруктів.
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