R D of Refreshment-Keeping Active Carbons for Green Fruitsby Impregnation with Redox-Catalyst

摘要

After the harvest of green fruits it occurs continuously the release of C2H4 which cause the fruits to aging proceed anddecrease drastically the freshness. In order to keep the freshness of green fruits, in this study we applied the idea of theHoechst Wacker Process which produce CH3CHO by oxidation of C2H4. Particulate ACs impregnated with redox-catalystsoffer the active sites for the surface reaction, oxidation of ethylene and reduction to recover of catalysts. We have preparedimpregnated ACs(size 30x80mesch, produced by Dongyang Carbon Co. Ltd. Korea) with PdCl2(0.0188～0.6wt%) andCuCl2(0.0363～1.16wt%)), compared with other commercial available ACs and applied each 5g ACs to 1kg green fruits andafter that measured the Cppm of released and removed C2H4 from the fruits in the period of every weeks during a month. Asthe results we found the catalyst-recycle by the Dongyang's AC impregnated with 0.3wt%-redox-catalyst and residual C2H4could be decreased to 60ppm from the releasing of 2577ppm/kg-apple and to zero ppm from 275ppm/kg-banana using 5g ofthe impregnated ACs. We will also report the other results from other fruits such as persimmon, pears, strawberry, and rice.