Modelling the kinetics of the application process of 1-Methylcyclopropene (1-MCP) as a food preservation method for fruit

Abstract

Abstract Maintaining quality and delaying over-ripening and senescence are the main goals in handling and storage of fruits and vegetables. Conventionally, control of temperature and humidity and selective use of controlled or modified atmospheres have helped to obtain these goals. Nowadays new methods for delaying postharvest senescence and deterioration of perishable fruits, vegetables, potted plants, and cut flowers are emerging. These include the molecular modification of ripening physiology and the use of compounds that specifically target and inhibit ethylene responsiveness. One of these compounds, 1-methylcyclopropene (1-MCP), has been shown to suppress ethylene responses and extend the postharvest shelf life and quality of numerous fruits and vegetables. Modeling the diffusion and transport of 1-MCP gas in storage rooms for fruits and vegetables may be a potential tool to investigate several situations. Developing such model require knowledge about diffusion and reaction coefficients of 1-MCP gas in the various materials, including the fruit, present in storage rooms. A model governing the diffusion and adsorption behavior of 1-MCP gas in fruits and non target materials found in apple fruit storage rooms is presented. The model is used to estimate kinetics parameters using time-dependent profiles obtained from jar tests on the depletion of 1-MCP gas by samples of wet and dry solid materials. Materials included in the investigation were: Golden delicious apple and bin construction materials [high density polyethylene (HDPE), slightly weathered oak, Poplar wood and cardboard]. The 1-MCP gas diffusion parameters for dry and wet materials were successfully estimated. The model will be used to compute the distribution of 1-MCP in storage rooms and assess the uniformity and dosing of application for different configurations.status: accepte