CABATUAN NATIONAL COMPREHENSIVE HIGH SCHOOL

SCIENCE TECHNOLOGY ENGINEERING AND MATHEMATICS

Utilization of Apple extract as a Disinfectant Spray

Pasinag, Krizzia Jullien

CHAPTER II

Review of Related Literature

Fuji apple (Malus × domestica Borkh.) is a popular fruit cultivar and occupies an important position

in the fruit market due to its excellent flavor and storage quality. Ethylene emission can induce

respiration, which would reduce postharvest quality and increase storage losses. In order to maintain

fruit quality and extend shelf life, apples are usually stored in a low-temperature environment after

harvest to reduce the formation of ethylene. Volatile aroma components are regarded as one of the

most important aspects of flavor quality and a key factor for apple quality grading and customer

satisfaction. Ethylene emission and its relationship with volatile aromas during low temperature,

however, have not been determined. In this study, the dynamic changes of volatile aroma compounds

of Fuji apples stored at 4 °C were detected and analyzed for 42 days. The variation of ethylene

released from Fuji apple was studied correspondingly. The results showed that ethyl butyrate, ethyl

caproate, ethyl 2-methylbutyrate and 2-methylbutyl acetate were the main aroma components of Fuji

apple. The change in ethylene emission and the normalized peak area of volatile aroma compounds

exhibited a similar tendency that increased significantly from the 3rd day to the peak on the 14th day

and then decreased; there was a positive linear correlation between them with a correlation coefficient

of 0.79 (P < 0.05). Therefore, ethylene release can be used as a potential indicator for evaluation of

volatile aroma compounds in apples. Using ethylene emission as an indicator could reduce the
difficulty and complexity of volatile aroma evaluation, which could be a new non-destructive

inspection choice for apple flavor quality assessment. (Agricultural Information Institute, Chinese

Academy of Agricultural Sciences, Beijing 100081, China).

Volatile compounds are generated from fatty acid, amino acid, and carbohydrate metabolism. As

major precursors of aroma volatiles in apples, fatty acids are metabolized through several biosynthetic

pathways. β-Oxidation and lipoxygenase action are the main pathways for the formation of aldehydes,

alcohols, esters, ketones and acids from lipids (Rowan et al., 1999; Reineccius, 2006; Goepfert and

Poirier, 2007).

In pre-climacteric apple, the highest concentration of volatile compounds is aldehydes, while

esters dominate during ripening. Butyl acetate, hexyl acetate, 2-methylbutyl acetate and ethyl 2-

methylbutyrate are the most important esters in ripe fruits due to their high content, and 2-methyl-1-

butanol is the major alcohol found in Fuji apples (Echeverr 谋 a et al., 2004;聽 Bordonaba and Terry,

2010).

Ethylene is related to many physiological processes in plants. For climacteric fruits, a series of

important physiological changes, such as the decrease of firmness, increase of the soluble solids

content and formation of volatile aroma compounds, are related to ethylene during fruit ripening

(Günther et al., 2015; Li et al., 2016; Yang et al., 2016b; Huang et al., 2018; Bi et al., 2019; Giné-

Bordonaba et al., 2019; Song et al., 2019). Ethylene is considered to be the most influential factor in

converting starch to sugar and forming aromatic substances and plays an important role in the

synthesis of esters as well (Defilippi et al., 2005a; Yang et al., 2016a). Previous study had

demonstrated that ethylene regulated ripening related genes involved in sugar metabolism and volatile

aroma formation, which made it as a potential indicator for quality control (Bergougnoux, 2014; Liu,
2019). Among the volatile aroma compounds produced by ripe apples, esters account for the majority.

For example, among the volatile aroma compounds of Golden Delicious and Starking Delicious,

esters account for 80% (López et al., 1998a) and 98% (López et al., 1998b), respectively. Alcohol

acyltransferase (AAT), which is critical for ester biosynthesis (St-Pierre and de Luca, 2000), is

regulated by ethylene (Defilippi et al., 2005b). Therefore, the emission of ethylene can reflect the

production of volatile aroma compounds of apple to some extent. Also, it has been demonstrated that

ester production in transgenic apple fruits, suppressed under ethylene biosynthesis for containing an

antisense ACC oxidase gene, was significantly lower than that of ordinary apples (Schaffer et al.,

2007). Similarly, the flavor loss in tomato caused by chilling could partially recover after ethylene

treatment (Zhang et al., 2016).

Ethylene (C2H4, also known as ethene) is a gaseous organic compound that is the simplest of the

alkene chemical structures (alkenes contain a carbon-carbon double bond).  Ethylene is the most

commercially produced organic compound in the world and is used in many industrial applications. 

Ethylene is also a gaseous plant hormone. (Frontline Services Australia Pty Ltd. 2015).

According to Journal of Analytical Toxicology, it was found that orange, apple and grape

juice contain substantial amounts of ethanol (up to 0.77 g/L). Furthermore, certain packed bakery

products such as burger rolls or sweet milk rolls contained more than 1.2 g ethanol/100 g.
Coronavirus disease 2019 (COVID-19) is a respiratory infection caused by SARS-CoV-2 (COVID-

19 virus). The COVID-19 virus is transmitted mainly through close physical contact and respiratory

droplets, while airborne transmission is possible during aerosol generating medical procedures. At

time of publication, transmission of the COVID-19 virus had not been conclusively linked to

contaminated environmental surfaces in available studies. However, this interim guidance document

has been informed by evidence of surface contamination in health-care settings and past experiences

with surface contamination that was linked to subsequent infection transmission in other

coronaviruses. Therefore, this guidance aims to reduce any role that fomites might play in the

transmission of COVID-19 in health-care and non-health care settings.

Environmental surfaces in health-care settings include furniture and other fixed items inside and

outside of patient rooms and bathrooms, such as tables, chairs, walls, light switches and computer

peripherals, electronic equipment, sinks, toilets as well as the surfaces of non-critical medical

equipment, such as blood pressure cuffs, stethoscopes, wheelchairs and incubators.

In non-healthcare settings, environmental surfaces include sinks and toilets, electronics (touch

screens and controls), furniture and other fixed items, such as counter tops, stairway rails, floors and

walls. Environmental surfaces are more likely to be contaminated with the COVID-19 virus in health-

care settings where certain medical procedures are performed.

Therefore, these surfaces, especially where patients with COVID-19 are being cared for, must be

properly cleaned and disinfected to prevent further transmission. Similarly, this advice applies to

alternative settings for isolation of persons with COVID-19 experiencing uncomplicated and mild

illness, including households and non-traditional facilities.

closed settings, such as households, health facilities, assisted living and residential institution

environments. In addition, community settings outside of health-care settings have been found

vulnerable to COVID-19 transmission events including publicly accessible.

The topics of current WHO interim guidance documents for non health care setting

environments, including environmental cleaning and disinfection recommendations, include faith-

based community settings, funerary services, workplaces, food sector, accommodation buildings,

faith-based community centres, markets, transportation, and business settings. Although the precise

role of fomite transmission and necessity for disinfection practices outside of health-care

environments is currently unknown, infection prevention and control principles designed to mitigate

the spread of pathogens in health-care settings, including cleaning and disinfection practices, have

been adapted in this guidance document so that they can be applied in non-health care setting

environments.

In all settings, including those where cleaning and disinfection are not possible on a regular basis

due to resource limitations, frequent hand washing and avoiding touching the face should be the

primary prevention approaches to reduce any potential transmission associated with surface

contamination. Like other coronaviruses, SARS-CoV-2 is an enveloped virus with a fragile outer lipid

envelope that makes it more susceptible to disinfectants compared to non-enveloped viruses such as

rotavirus, norovirus and poliovirus.

Studies have evaluated the persistence of the COVID-19 virus on different surfaces. One study

found that the COVID-19 virus remained viable up to 1 day on cloth and wood, up to 2 days on glass,

4 days on stainless steel and plastic, and up to 7 days on the outer layer of a medical mask.
 Another study found that the COVID-19 virus survived 4 hours on copper, 24 hours on cardboard

and up to 72 hours on plastic and stainless steel. The COVID-19 virus also survives in a wide range of

pH values and ambient temperatures but is susceptible to heat and standard disinfection methods.

These studies, however, were conducted under laboratory conditions in absence of cleaning and

disinfection practices and should be interpreted with caution in the real-world environment.

The purpose of this document is to provide guidance on the cleaning and disinfection of

environmental surfaces in the context of COVID-19. This guidance is intended for health-care

professionals, public health professionals and health authorities that are developing and implementing

policies and standard operating procedures (SOP) on the cleaning and disinfection of environmental

surfaces in the context of COVID-19.

Surfaces that are not accessible for mopping can be cleaned using sprays. An disinfectant spray

created using disinfectant and the base fluid combination can be used to spray the inaccessible areas.

The nanometer-sized corona embedded in micron sized cough droplets can easily reach inaccessible

areas when an infected person coughs or sneezes. So a proper use of spray should be employed to

disinfect such inaccessible surfaces. Misters and wide-angle nozzles used in aeroponics can be

employed for spray formation.

Still, the spread of the sessile droplets on the surface will heavily depend on the coagulation of

droplets and the curvature of the surface. Schneiderman and Cartee (2020) suggest a two-step method

of disinfection: cleaning the surface followed by spray. Better disinfection is obtained when large dust

particles on the surfaces are removed using wipes or detergent followed by spraying of EPA-

registered disinfectant. Cadnum et al. (2015) have demonstrated the use of 1.4% improved hydrogen
peroxide spray for soft surfaces and inaccessible parts to reduce contamination. The process does not

need any mechanical wiping.

With their greatest dedication to utilize how apple extract can be used in making disinfecting

spray, researchers have provided relevant studies to support their claim. Apple  contain substantial

amounts of ethanol (up to 0.77 g/L), according to Journal of Analytical Toxicology. Where ethanol is

one of the most important ingredients in making disinfectants.