Modelling the effect of time and temperature on respiration rate of selected fresh-cut produce

For the design of modified atmosphere packaging (MAP) it is necessary to know the influence of time and temperature on the respiration rate (RR) of fresh-cut produce. Mathematical modelling is used for prediction of RR as a function of both time and temperature. In this work, RR of three fresh-cut products viz, coriander, cluster beans and beetroot, were quantified and a mathematical model was developed for prediction of RR as a function of both time and temperature. RR (R-o2, and R-co2) of each fresh-cut produce was measured at 10, 20 and 30 degrees C for storage times of 1-5 d under aerobic conditions using a closed system. R-o2 of coriander, cluster beans and beetroot ranged from 54.0 to 228.6, 40.5 to 143.9 and 11.5 to 130.5 mg kg(-1) h(-1) respectively and R-co2 ranged from 81.2 to 301.7, 52.7 to 199.7 and 33.5 to 195.2 mg kg(-1) h(-1) respectively over the three storage temperatures tested. Temperature and the interaction of time and temperature had significant effects on RR. The dependence of respiration rate of fresh-cut produce on temperature and time was well described by Arrhenius and first order decay models. (c) 2013 Elsevier B.V. All rights reserved.