Introduction
The rising growth in global population is worrying and experts project that the demand for food will rise considerably by over 70% (4). While there has been a refocused attention to address the impending food crisis by increasing crop cover, the need for bio-energy may counter these efforts at least in the short-term. The rising traditional and new demand for agricultural yields that is expected to grow will deprive of the growing population sufficient food supply (4).
As population grow, urban population cause a significant rise in demand for energy and food. More agricultural crops will be used to generate bio-energy to meet the demands for energy (see fig 5).
There has been a significant rise in population for the last 5 decades, which continues to create pressure on the efforts to bolster the global food basket (see Fig 5). This trend is expected to increase if no long-term actions are put in place.
Growth of urban settlements will put enormous pressure on land and will compete with agriculture for necessary factors of production (4). Although urbanization is set to rise, population in rural agricultural-based areas will move faster into non-agricultural employment and most of this rural population will depend majorly on a few and small agricultural segments for food and income..
The rising population growth combined with a significant change in diet lifestyles from fresh and farm-to-table food to processed and semi-processed food will complicate the whole equation of food security. In addition, as urbanization continues to embrace even more people, rural areas are expected to serve as the primary source of food for a population that is largely non-agricultural. Therefore, population, though a single variable, will direct the whole function called food security (4).
Air purification in food storage: The release of volatile organic compounds (VOCs) and their effects on food spoil
Studies have shown that indoor air is five times more populated than outdoor air. Among the gaseous compounds that are known to pollute the environment are the volatile organic compounds (VOCs). The VOCs are released into the atmosphere from smoke caused by incomplete combustion, paints, deodorants, sprays and industrial waste (6). VOCs have been found to be harmful compounds when they are released into the air and can cause serious health effects such as difficulties in breathing and interference with the central nervous system (7).
However, the good news is that the breakdown of these VOCs through photocatalytic mechanisms at extremely low concentrations has been found to be an effective and cost-effective way of managing this dangerous gas. Using the Ultra violet light that comes from direct sunlight or light that is induced artificially can be used to release nanoparticulate titanium dioxide that is known to breakdown VOCs into non-toxic compounds.
The VOCs can cause health complications, discomfort and can affect productivity. According to World Health Organization health report, volatile organic compounds account for the largest percentage of indoor pollutants. A similar report by USEPA confirmed the effects of VOCs adding that volatile organic compounds are known to cause sick building syndrome, fatigue and other complications (7).
Although low concentrations of VOCs produced through biotic processes in may have a lesser impact on human beings and animals, studies indicate that large volumes of synthetically produced VOCs in the atmosphere can cause allergies and respiratory problems in infants. When combined with certain oxides, VOCs can form dangerous compounds that damage human sensory system. These compounds have been found to affect the liver and other internal body organs of human beings and animals as well.
Research shows that some VOCs have cancer-causing compounds, and exposure to excess VOCs can cause cancer in people. If the are VOCs in the air, one suffers headache, skin allergies, irritation of the nose and the throat. Other signs may include excess fatigue, drastic reduction in the amount of serum cholinesterase, feeling of nausea, and dizziness among other sings. The magnitude of the health effects due to VOCs can vary significantly depending on the toxicity levels and the levels of concentrations.
Other factors may include the time one is exposed to high concentrations of VOCs. If you experience eye, nose and throat discomfort, then you can be sure that you are in an environment that has VOCs compounds. Since these are the immediate signs that you are in eminent danger, it is important to vacate the place to avoid a worse situation (7). Presently, research is underway to establish the health effects that arise from organic VOCs. Evidence, though scant, shows that even in smaller concentrations, VOCs found in organics may have mild health effects. Following these revelations, it is now clear that VOCs will have a significant impact on the global food basket, especially if no technology is adopted to handle the VOCs. Research should be undertaken to increase agricultural productivity going forward (4).
Ethylene gas and its effects on food industry
Although the effects of ethylene were discovered many centuries ago, its significance in agriculture was discovered barely five decades ago. A research that set off to examine the effect of ethylene in Europe found that crops around leaky pipes carrying ethylene exhibited strange growth signs such as hastened growth and falling of leaves prematurely. This study aroused many researchers to want to know about the role of ethylene in food production (3). Ethylene is the product from synthesized methionine. The sythesization takes place in three important steps that involves both catalytic and oxidation reactions.
While researchers have found many compounds that can impact food production, ethylene still stands out as the most known compound that impact ripening of plants and fruits (Jobling 1). Studies that have been conducted show that using ethylene to inhibit the synthesis of ethylene show that hormones present in ethylene play a significant role in ripening of fruits. When manipulated in a well-coordinated process, ethylene can be an incredible component that can shape the future of the food industry in a great way (1).
Ethylene is arguably beneficial, but can be harmful, especially when it comes to storage and packaging of horticultural products. Practical applications of ethylene in agriculture and research to slow its negative effects on food production have been remained subjects in food sustainability debates for many years (3).
Researchers agree that proper modulation of ethylene activity in the farming, storage and packaging of fruits and other plants can shape the food industry in the right way. For instance, altering and using response mechanisms to influence growth and aging of plants has been found to be an effective way of turning negative effects of ethylene into benefits that could see the world’s food stock increase dramatically.
Studies to identify the functioning of ethylene and its synthesis has been instrumental in informing experts to develop favorable storage and packaging conditions that would minimize the negative effects of ethylene and increase postharvest yields (2). Commercial production of fruits and other plants that need to be ripened can be extremely challenging.
Since its discovery, ethylene has been used to devise the best ventilation and temperatures that can spur ripening while reducing food spoil. Therefore, induced enzymes to help maximize storage life and improve the quality of the fruits can be arrived at after a careful study of ethylene concentrations in storage spaces (1).
While evidence abound that ethylene is an invaluable component in facilitating fruit ripening, it has been found to be extremely harmful to most fruits and vegetables, especially if the compound occur in high concentrations that can cause ageing and decline in the quality of the produce. The level of damage caused by ethylene is dependent on the room temperatures and concentration levels of ethylene (2).
Since fruit maturation, shelf life and quality depends on ethylene, clearly, this hormonal compound has a significant role to play in the food industry. To help eliminate wastage that occur in farms and stores due to the effects of ethylene, postharvest physiologists should continuously devise mechanisms that can help strengthen the existing technology for the sake of turning around the food sector amidst food insecurity crisis that continue to rock the entire globe (1).
When left unmanaged, excess concentration of ethylene in storage rooms can lower shelf life since prolonged exposure to high amounts of ethylene accelerates the growth and causes ageing in food products. In plants that are supposed to maintain their greenly leaves such as cucumbers and vegetables, excess concentration of synthetic or natural ethylene can cause loss of chlorophyll and this can lead to vulnerability of these products to rots.
Therefore, farmers and experts in the horticulture sector must devise ways of minimizing the effects of ethylene while ensuring that farms and storage facilities are equipped with necessary equipment to check and regulate ethylene levels for better product quality and increased shelf life going forward (2).
With the emerging trend of people moving from staple foods to fruit-filled diets and vegetables, it is projected that fruit production and ripening will be a major game changer in providing sufficient food for the ever-growing global population.
Ethylene that is produced through biological means affects the development and ripening of many climacteric fruits. Food production can be affected when the order of the release of ethylene changes. When high amounts of ethylene are released during the early stages, fruits and vegetables suffer poor tissue development, which can reduce farm yields dramatically (1).
Ethylene has the ability to cause plant death if it is generated in extremely larger concentrations. Examples of damages that can be caused by ethylene include poor tissue development, abscission in plants, shortening of the stems and reduced levels of chlorophyll in leafy vegetables (1). These effects can be exuberated, especially when these plants are subjected to abiotic stress. Similarly, the production of ethylene can increase if the farm produce is stored in rooms that have unfavorable conditions.
Works Cited
Barry, Cornelius S., and James Giovannoni J. “Ethylene and Fruit Ripening.” Journal of Plant Growth Regulation 26 (2007): 143–159. Print.
Saltveit, Mikal E. Ethylene Effects. (n.d):1-7. Print.
Jobling, Jenny. “Postharvest Ethylene: A critical factor in quality management.” Sydney Postharvest Laboratory Information Sheet (2003): 1-4. Print.
Food and Agriculture Organization of the United Nations (FAO). How to feed the world in 2050 (2009): 1-35. Print.
Kontos, A.G., A. Katsanaki T. Maggos , V. Likodimos , A. Ghicovc, D. Kimc, J. Kunzec, C. Vasilakos P. Schmuki P. Falaras. “Photocatalytic degradation of gas pollutants on self-assembled titania nanotubes.” Chemical Physics Letters 490 (2010): 58–62. Print.
Mo, Jinhan, Yinping Zhanga, Qiujian Xu, Jennifer Joaquin Lamson, and Rongyi Zhao. “Photocatalytic purification of volatile organic compounds in indoor air: A literature review.” Atmospheric Environment, 43 (2009): 2229–2246. Print.