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 µL 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 µL 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.