Release of 1-Methylcyclopropene from Heat-Pressed Polymer Films

• Published in: Journal of food science Vol. 72; no. 5; pp. E330 - E334
• Main Authors: Hotchkiss, J.H, Watkins, C.B, Sanchez, D.G
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.06.2007; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: 1-methylcyclopropene; 1-methylcyclopropene (1-MCP); active; Biological and medical sciences; chemical treatment; Chromatography, Gas; Cyclopropanes - isolation & purification; Cyclopropanes - pharmacology; ethylene; ethylene production; Ethylenes - antagonists & inhibitors; Ethylenes - metabolism; Food industries; Food packaging; Food Packaging - instrumentation; Food Packaging - methods; Food Preservation - methods; Food science; Fruit; fruits (food); Fundamental and applied biological sciences. Psychology; gas exchange; gas production (biological); General aspects; Handling, storage, packaging, transport; headspace analysis; heat treatment; Hot pressing; Humidity; metabolic inhibitors; optimization; packaging; packaging materials; plastic film; Polyethylene films; polymer; Polymers; postharvest losses; pressure treatment; product quality; protective effect; relative humidity; Temperature; Time Factors; Vegetables; Heat; Film; 1-methylcyclopropene (1-MCP); Packaging; Polymer; active; Conditioning; Release
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2007.00391.x

Gaseous 1-methylcyclopropene (1-MCP) is an inhibitor of ethylene perception that is being used extensively for apples and ornamental products, and under intensive investigation for its potential benefits for other fruits and vegetables. 1-MCP is currently used in closed environments that maintain stable concentrations for several hours in order to be effective. However, food packaging materials that release 1-MCP at a predictable rate into the package headspace might be useful for application in inhibiting the deleterious effects of ethylene in the postharvest packaging and storage of some horticultural products. A 1-MCP/α-cyclodextrin (1-MCP-cd) complex was incorporated into several common packaging films by heat-pressing (dry-blend, lamination) and solution-casting methods. The release of 1-MCP from the films was quantified by gas chromatography with respect to time, loading of 1-MCP, temperature, relative humidity (RH), type of film, and film-forming method. Release of 1-MCP was rapid and high in films held at RH >= 75%. The rate of release was slow during the 1st 12 h and then increased during the next 24 to 36 h. Higher temperatures resulted in higher and faster release. A loading of 8 mg of 1-MCP-cd per 140 mg of polymer was found to be optimal. Pressing 1-MCP-cd containing films above 100 °C reduced the amount of 1-MCP remaining in the film. Incorporation into LDPE resulted in a higher and faster release than from PS, PVC, and PP polymers. 1-MCP release from a film matrix appears to be within the acceptable range for produce packaging applications.