Modeling the Accumulation of Volatiles in the Interstices of Fruit Interiors and the Fruit Cuticle

Abstract

A theoretical model was developed that predicts how volatiles synthesized by fruit accumulate in the fruit interior and the fruit cuticle. Model inputs include temperature, rates of volatile synthesis, solubility of the volatile in the cuticular material, and the permeability of the volatile through the cuticle. The model indicated that the accumulation of volatiles was highly temperature-dependent and dependent upon the nature of the interaction between the volatile and the cuticle. For volatiles whose cuticular permeability declined rapidly with temperature, the concentration in the fruit and fruit cuticle tended to increase with decreasing temperature. This accumulation of volatiles in the fruit and fruit cuticle with decreasing temperature was enhanced by a decrease in the heat of solution (i.e., temperature sensitivity of solubility) and diminished by an increase in the Q10 Of the rate of volatile synthesis (i.e., the temperature sensitivity of the rate of synthesis). The model suggests that storage temperature can influence volatile retention and, hence, the volatile profile.