Modeling Wound‐induced Respiration of Fresh‐cut Carrots ( Daucus carota L.)

A mechanistic model based on synthesis and inactivation of enzymes, associated to the respiration pathway, was proposed to describe wound‐induced respiration of fresh‐cut produce. Carrots ( Daucus carota L.) were cut into slices, sticks, a combination of both, and shreds to obtain different wounding intensities, defined by the ratio of new area created to tissue weight (A/W). Respiration rates obtained at 10°C showed a typical increase, a maximum peak, and a decrease until reaching steady state. A 2‐phase exponential decay equation described the process, with the obtained key parameters relating to A/W. This model can be used to understand wound‐induced respiration and the possible implications in produce quality changes and packaging design.