A model integrating fruit physiology, perforation, and scavenger for prediction of ethylene accumulation in fruit package

The modelling of headspace atmosphere (O2, CO2), relative humidity, condensation, and shelf life of packaged fresh produce has been extensively reported. However, there has been a lack of effort in modelling ethylene (C2H4) accumulation within the packaging or storage environment. This study aimed to address this significant research gap by developing a model for the prediction of C2H4 accumulation within fruit package. This model integrated fruit physiology, gas transmission through perforation, and C2H4 removal by a scavenger made up of KMnO4. The experimental validation was conducted using packaged avocados, encompassing various storage conditions, package (perforation), scavenger, and fruit parameters. The use of perforation effectively maintained C2H4 accumulation below 2 mu L L-1 in the avocado package for 12 days within the temperature range of 5 to 25oC. Moreover, the scavenger successfully kept C2H4 accumulation below 1 mu L L-1 within just 8 h for all experimental conditions. The scavenger demonstrated a higher efficacy in C2H4 removal compared to perforation, achieving a complete removal. The level of accuracy through statistical parameters underscores the acceptability and reliability of the model in predicting C2H4 accumulation in fruit package. The model was used to optimize the perforation size according to the required equilibrium O2 and C2H4 accumulation in the avocado package.