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Modelling the impact of relative humidity and storage temperature on transpiration rate of black carrot
Author(s) -
Singla Mohit,
Kaur Preetinder,
Kumar Ashok,
Kaur Goraya Rajpreet
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15594
Subject(s) - transpiration , relative humidity , postharvest , arrhenius equation , humidity , chemistry , horticulture , environmental science , thermodynamics , biology , physics , activation energy , biochemistry , photosynthesis , organic chemistry
Quality of high metabolic produce like fresh black carrot was significantly influenced by transpiration rate during post‐harvest storage. The transpiration rate (TR) of black carrot was estimated to design an optimum storage conditions in order to retain quality parameters to maximum extent. Therefore, the present experiment was planned to quantify the impact of two factors of three levels, that is, relative humidity (65%, 76%, and 86%) and temperature (5, 10, and 15°C) on TR and develop a predictive empirical model for designing a packaging system of black carrot. TR was significantly affected by relative humidity and temperature, and it ranged from 0.443 to 1.509 g kg hr −1 . The predicted values determined from the mathematical model of TR were found to be in good agreement with experimental values. Arrhenius model was used to explain temperature effect on model parameters which were further fitted into linear equations for explaining RH effect on TR. Novelty impact statement Estimation of transpiration rates of black carrot provides useful information for the development of new packaging systems for achieving optimum in‐package RH and consequently maintaining the product postharvest quality. The developed model for transpiration rate of black carrot would be useful to understand the evolution of water loss with temperature, humidity, and time.