Factors affecting 1-MCP release from an α-cyclodextrin encapsulant dissolved in water

1-Methylcyclopropene (1-MCP) is an important synthetic growth regulator used to delay ripening and senescence during postharvest storage of fruits and vegetables.
One common commercial mechanism to deliver 1-MCP to the treatment room is releasing it from an α-cyclodextrin encapsulant complex.
In a common version of this application, the α-cyclodextrin complex is a powder (or tablet) sealed within in a water-soluble poly co-vinyl alcohol (PVOH) pouch or coating.
The 1-MCP generation unit is placed into a water-containing vessel containing an air bubbler, water pump, stirring paddle, or other means of agitation.
We evaluated a commercial α-cyclodextrin encapsulating powder and evaluated the effect of agitation style, temperature, proportional water volume, PVOH amount, and the amount of dissolved α-cyclodextrin on the release rate of 1-MCP. Agitation style impacted the rate of 1-MCP release; lack of agitation prevented dissolution of the α-cyclodextrin complex.
Undissolved α-cyclodextrin complex, despite being immersed in water for 24 h, contained substantial amounts of unreleased 1-MCP. The rate of 1-MCP release from the α-cyclodextrin complex was temperature dependent, increasing with temperature in a nonlinear fashion from 0 to 30°C. The extent of release was reduced approximately 28% at 0°C relative to higher temperatures.
The amount of PVOH material did appreciably affect the extent or the rate of 1-MCP release.
Initial water temperature should be 30 to 40°C to facilitate rapid 1-MCP release.

XXXI International Horticultural Congress (IHC2022): International Symposium on Postharvest Technologies to Reduce Food Losses

A.P.G. da Silva, P. Engelgau, N. Sugimoto, R.M. Beaudry

1-methylcyclopropene, cyclopropene, ethylene, ripening, release, kinetics, temperature

https://doi.org/10.17660/ActaHortic.2023.1364.11