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Summary: Monoterpenes are the most prevalent compounds found in essential oils. They exhibit inhibitory actions against phytopathogenic postharvest fungi. Direct application limits their effectiveness due to their instability, high volatility, hydrophobicity and susceptibility to degradation. Encapsulation systems using metal–organic frameworks (MOFs) have been developed to maximise their use. In this study, four protocols were shown to encapsulate thymol and limonene in porous solids, such as ZIF‐8, UiO‐66‐(COOH)2 and zeolite 13X. Vapourisation and diffusion at 60 °C for 16 h was found to be the most efficient encapsulation process. A larger amount of thymol than limonene was loaded in the porous solids. Thymol released from MOFs slowed down the growth of Colletotrichum musae by up to 6 days at 25 °C. There was a sustained release of thymol even beyond the period of maximum fungal growth. This proof‐of‐concept study revealed the potential utility of MOFs as carriers of thymol against postharvest fungi. [ABSTRACT FROM AUTHOR]

A semi-empirical model was developed to predict simultaneously time-temperature distribution inside the unripe banana and fungal reduction during the hot water dip, in order to simulate different process conditions for controlling banana anthracnose disease. For this purpose, the kinetic parameters of Colletotrichum musae reduction were estimated based on the thermal death time concept (z = 3.56 °C and D 50 ° C = 1044 s), and evaluated in different simulated media (unripe and fully ripe banana peel agar media). At the same time, a heat transfer model based on the Fourier equation was developed considering two unripe banana domains (peel and pulp). The comparison between the predicted and observed number of C. musae spores after the thermal treatment of unripe banana was satisfactory (coefficient of variation less than 10%), suggesting that the survival ratio is affected by the banana composition. The resulting model can be used to simulate different time-temperature scenarios, and to show how the parameter combinations may affect C. musae reduction in the unripe banana during the hot water dip process. • Identification of the kinetic parameters of Colletotrichum musae inactivation. • Development and validation of banana heat transfer model with two domains. • Validation of the fungal reduction in unripe banana under different scenarios. • Potential of numerical modeling for evaluating decontamination of other fruit. [ABSTRACT FROM AUTHOR]