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Modelling the respiration rate of minimally processed broccoli ( Brassica rapa var . sylvestris ) for modified atmosphere package design
Author(s) -
Torrieri Elena,
Perone Nadia,
Cavella Silvana,
Masi Paolo
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02387.x
Subject(s) - respiration , carbon dioxide , brassica rapa , respiration rate , arrhenius equation , oxygen , chemistry , atmosphere (unit) , modified atmosphere , zoology , botany , brassica , thermodynamics , food science , biology , activation energy , organic chemistry , physics , shelf life
Summary In this work, the effect of temperature, oxygen and carbon dioxide on the respiration rate of minimally processed broccoli was studied to develop suitable modified atmosphere packaging. Respiration rate was measured at 3, 5, 7, 10, 15 and 20 °C under different gas compositions of O 2 and CO 2 (1%, 5%, 10%, 15% and 21% of O 2 with the balance N 2 , a mixture of 10% and 20% of carbon dioxide with the balance air and a mixture at 3% of O 2 and 15% of CO 2 with the balance N 2 ). As expected, temperature was the most influential factor on respiration rate, for all atmospheres tested: increasing the temperature from 3 to 20 °C resulted, for air‐stored samples, in a 84% change in oxygen respiration rate, whereas at constant temperature, the respiration rate decreased by 35% with lowering the O 2 concentration from 21% to 1% and by 44% with increasing the CO 2 concentration from 0% to 20%. The Michaelis and Menten competitive model with maximum respiration rate varying against temperature with an Arrhenius equation accurately described the influence of gas composition and temperature on the respiration rate of minimally processed broccoli, and it was used to design a suitable package.