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The influence of carbon dioxide on gas exchange of mungbean sprouts at aerobic and anaerobic conditions
Author(s) -
Peppelenbos Herman W,
Brien Laure,
Gorris Leon G M
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199803)76:3<443::aid-jsfa968>3.0.co;2-z
Subject(s) - carbon dioxide , partial pressure , chemistry , acetaldehyde , fermentation , anaerobic exercise , food science , modified atmosphere , oxygen , ethanol , biochemistry , biology , organic chemistry , physiology , shelf life
Gas‐exchange models are often used to predict gas conditions inside modified atmosphere (MA) packages of fresh plant products. Current models describing CO 2 production of harvested plant products do not account for an inhibition of a high partial pressure of CO 2 on fermentation rates, whereas such as inhibition on plant metabolism is often found. An existing gas‐exchange model was modified to include this inhibition. Gas‐exchange data of mungbean sprouts were collected under various partial pressures of O 2 and CO 2 and used to validate the model. With the modification applied, CO 2 production rates were better described. Although CO 2 production at low O 2 was reduced by high partial pressures of CO 2 , no influence was found on ethanol and acetaldehyde levels. The data found also indicate large differences between gas‐exchange rates of different batches of mungbean sprouts. It is suggested that microbial metabolism attributes substantially to total CO 2 production rates found and that it might explain these differences. © 1998 SCI.