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A mechanistic modelling approach to understand 1‐ MCP inhibition of ethylene action and quality changes during ripening of apples
Author(s) -
Gwanpua Sunny George,
Verlinden Bert E,
Hertog Maarten LATM,
Nicolai Bart M,
Geeraerd Annemie H
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8244
Subject(s) - ripening , ethylene , 1 methylcyclopropene , chemistry , climacteric , horticulture , maturity (psychological) , food science , biochemistry , biology , endocrinology , psychology , developmental psychology , menopause , catalysis
BACKGROUND 1‐Methylcyclopropene (1‐ MCP ) inhibits ripening in climacteric fruit by blocking ethylene receptors, preventing ethylene from binding and eliciting its action. The objective of the current study was to use mathematical models to describe 1‐ MCP inhibition of apple fruit ripening, and to provide a tool for predicting ethylene production, and two important quality indicators of apple fruit, firmness and background colour. RESULTS A model consisting of coupled differential equations describing 1‐ MCP inhibition of apple ripening was developed. Data on ethylene production, expression of ethylene receptors, firmness, and background colour during ripening of untreated and 1‐ MCP treated apples were used to calibrate the model. An overall adjusted R 2 of 95% was obtained. The impact of time from harvest to treatment, and harvest maturity on 1‐MCP efficacy was modelled. Different hypotheses on the partial response of ‘Jonagold’ apple to 1‐MCP treatment were tested using the model. The model was validated using an independent dataset. CONCLUSIONS Low 1‐MCP blocking efficacy was shown to be the most likely cause of partial response for delayed 1‐MCP treatment, and 1‐MCP treatment of late‐picked apples. Time from harvest to treatment was a more important factor than maturity for 1‐MCP efficacy in ‘Jonagold’ apples. © 2017 Society of Chemical Industry