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This study aims to present an innovative approach to detect and monitor ethylene gas during fruit ripening.

It uses a specialized composite membrane in conjunction with a solid-state electrochemical method. This unique electroactive membrane, composed of polyvinyl alcohol (PVA), chitosan (CHT), lithium chloride (LiCl) and ammonium molybdate (AMO), exhibits synergistic behavior when applied to a microelectrode chip surface. This composite enhances the sensitivity of electrochemical ethylene detection. Empirical experiments were conducted to elucidate the ripening kinetics in various fruit specimens, including apples, pears and mangoes. These fruits released ethylene, which was analyzed using the molybdenum-permeated electroactive biopolymer composite membrane, a critical determinant of ethylene levels.

Characterization of the synthesized composite through techniques such as X-ray diffraction and Fourier-transform infrared spectroscopy revealed reduced crystallinity and decreased hydrogen bond interactions upon activation with Mo ions. Field emission scanning electron microscopy images exhibited a distinctive porous surface morphology with spherical microgranules. Energy dispersive X-ray analysis indicated a significant change in the mass or atomic composition of Mo in the composite membrane after Mo ion activation. Electrochemical measurements, including cyclic voltammetry and potentiostatic electrochemical impedance spectroscopy, validated the efficiency of the Mo-activated PVA-CHT-LiCl-AMO membrane, manifesting an impressive 87.79% increase in sensitivity compared to the nonactivated membrane.

This research work represents a significant advancement in the field of ethylene detection and fruit ripening monitoring. The Mo-activated PVA-CHT-LiCl-AMO membrane offers a reliable and effective solution for real-time ethylene detection, providing an invaluable tool for the horticultural industry to optimize fruit ripening processes, extend shelf life and ensure the delivery of high-quality produce to consumers.

The findings of this study hold great promise for fostering sustainability and efficiency within the global fruit supply chain, ultimately benefiting both producers and consumers alike.

The implications of this research extend to the fabrication of a sensor based on a solid-state electroactive PVA-CHT-LiCl-AMO composite membrane, which upon Mo-activation exhibits robust electrochemical fruit ethylene detection when exposed to different fruits.

The purpose of this paper is to evaluate the total polyphenolics, flavonoids and antioxidant properties of a ready to‐eat snack food prepared from Agaricus bisporous. A comparison of these properties with the raw, unprocessed mushroom was also carried out.

Extracts of raw and snack mushrooms (osmotically dehydrated, dried and spiced and following sensorial analysis) were analyzed for antioxidant activities using DPPH and ABTS radical scavenging methods. Flavonoids were determined by the method of Jia et al. Total polyphenolics (free and bound) were determined by the Folin‐Ciocalteu method; reducing power and hemolysis inhibition of the extracts were determined by the methods of Oyaizu and Zhang et al.

Scavenging activity of free extracts of raw and dry snack mushrooms on DPPH radical were 76 per cent and 72 per cent respectively. The ABTS radical scavenging activity of the free extracts of raw sample was 2.76 mg ascorbic acid equivalents/100 g and 2.67 mg ascorbic acid equivalents/100 g snack mushroom. Both free and bound polyphenolic contents in mushroom snacks were slightly higher than raw mushrooms, total flavonoids levels decreased marginally in snack mushrooms. Hemolysis inhibition was decreased (marginally) in free extract of snack mushroom as compared to raw mushroom whereas total reducing power of snack mushroom extract increased significantly. The antioxidant status was unaffected following storage of the snack at ambient temperature for up‐to 15 days.

Mushrooms snacks may serve as a good alternative for currently existing snack foods since they retain a significant amount of polyphenolics and antioxidants; mixed with other commonly used snack foods it may provide beneficial health effects to the consumers economically.

A simple, economical process for preparation of Agaricus bisporous snack using sequential application of osmotic dehydration and drying was optimized; the snack mushrooms possessed functional properties comparable to raw, unprocessed mushrooms.

This paper reports for the first time a simple, economical process for preparation of functional snack food from mushrooms.