TY - JOUR
T1 - Modelling respiration of packaged fresh-cut 'Rocha' pear as affected by oxygen concentration and temperature
AU - Helena Gomes, M.
AU - Beaudry, Randolph M.
AU - Almeida, Domingos P. F.
AU - Malcata, F. Xavier
N1 - Funding Information:
This work was supported by Fundação para a Ciência e a Tecnologia (Portugal) via project grant PTDC/AGR-ALI/66144/2006 and the PhD grant SFRH/BD/22628/2005 to M.H. Gomes. The authors are grateful to Filipe Silva (CPF, Bombarral, Portugal) for providing pears.
PY - 2010/1
Y1 - 2010/1
N2 - Respiration rates were measured in fresh-cut 'Rocha' pear (Pyrus communis L.) stored at four temperatures (0, 5, 10 and 15 °C) and with oxygen partial pressures ranging from 0 to 18 kPa. Respiratory quotient and ethanol production were used to determine the fermentation threshold. The oxygen concentration effect on the respiration rate was accurately described using Michaelis-Menten kinetics, without non-competitive inhibition by CO2, and the effect of temperature on the respiration rate was well modelled by exponential functions. The oxygen level at which respiration was half its maximum (apparent Km,O2) was similar to or only slightly greater than the fermentation threshold. The narrow range of oxygen between Km,O2 and the fermentation threshold, suggests that modified atmosphere packaging technology has a limited applicability toward extension of the shelf-life of fresh-cut 'Rocha' pear.
AB - Respiration rates were measured in fresh-cut 'Rocha' pear (Pyrus communis L.) stored at four temperatures (0, 5, 10 and 15 °C) and with oxygen partial pressures ranging from 0 to 18 kPa. Respiratory quotient and ethanol production were used to determine the fermentation threshold. The oxygen concentration effect on the respiration rate was accurately described using Michaelis-Menten kinetics, without non-competitive inhibition by CO2, and the effect of temperature on the respiration rate was well modelled by exponential functions. The oxygen level at which respiration was half its maximum (apparent Km,O2) was similar to or only slightly greater than the fermentation threshold. The narrow range of oxygen between Km,O2 and the fermentation threshold, suggests that modified atmosphere packaging technology has a limited applicability toward extension of the shelf-life of fresh-cut 'Rocha' pear.
KW - Film permeability
KW - Minimal processing
KW - Modified atmosphere packaging
KW - Pyrus communis
KW - Respiratory quotient
UR - https://www.scopus.com/pages/publications/69949094943
U2 - 10.1016/j.jfoodeng.2009.06.043
DO - 10.1016/j.jfoodeng.2009.06.043
M3 - Article
AN - SCOPUS:69949094943
SN - 0260-8774
VL - 96
SP - 74
EP - 79
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 1
ER -