Influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília)

Barbosa, Lisiane das Neves; Carciofi, Bruno Augusto Mattar; Dannenhauer, Cristiano Édio; Monteiro, Alcilene Rodrigues

doi:10.1590/s0101-20612011000100010

Cited by 11 publications

(7 citation statements)

References 11 publications

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“…The higher ethylene production trend at 2 °C compared with 8 °C may be explained as a physiological response of flat peaches to low storage temperatures. Thus, previous studies with other fruits and vegetables have found that low storage temperatures may act as an abiotic stress, with similar metabolic responses as in our data [ 38 , 39 , 40 ]. In addition, the higher ethylene production at 2 °C compared to 8 °C could be also explained by the proximity to the “killing temperature zone” for stone fruit, which ranges between 2.2 and 7.5 °C, and is characterized by accelerated stone fruit metabolism [ 1 ].…”

Section: Resultssupporting

confidence: 90%

“…In addition, the higher ethylene production at 2 °C compared to 8 °C could be also explained by the proximity to the “killing temperature zone” for stone fruit, which ranges between 2.2 and 7.5 °C, and is characterized by accelerated stone fruit metabolism [ 1 ]. This abiotic stress related to low refrigeration temperatures has been previously correlated with increased CO 2 production (respiration rate) at early stages (<48 h of storage) at lower temperatures, which changes to the opposite behavior (higher respiration rate as the refrigerated temperature increases) [ 38 , 39 ]. Thus, the storage temperature×time interaction was significant for CO 2 (and ethylene) production, showing the same trend—initial (<48 h) higher respiration at lower storage temperature and then higher respiration rate at a higher temperature during the rest of the storage period ( Figure 1 B).…”

Section: Resultsmentioning

confidence: 99%

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Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

López−Gómez

Navarro-Martínez

Martínez−Hernández

2020

Foods

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Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

López−Gómez

Navarro-Martínez

Martínez−Hernández

2020

Foods

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“…Fresh products are often stored in semipermeable packaging (such as polyethylene (PE) and polyethylene terephthalate (PET)) because of their continuing respiration, which leads to changes in the gas composition of the packaging. After this, when combined with low temperatures, it reduces the rate of respiration and microbial growth and thus prolongs shelf life (Barbosa et al, 2011).…”

Section: Changes In Chemical Composition Of Pleurotus Sajor-caju At D...mentioning

confidence: 99%

The influence of packaging and storage temperature on the chemical composition of fresh oyster mushrooms (Pleurotus sajor-caju) during storage

Giang¹,

Khai²,

Thủy³

2022

Acta Sci Pol Technol Aliment

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Background. Pleurotus sajor-caju has nutritional and medicinal values but it cannot be stored for more than 24 hours at room temperature because of its high water content. In addition, using the Modified Atmosphere in Packaging (MAP) method to store fresh mushrooms is an effective way to extend their shelf life. Materials and methods. The protein, total sugar and lipid contents were determined for fresh oyster mushrooms packed in paper (P), high-density polyethylene (HDPE) and polyethylene terephthalate (PET) at 3-5°C and 28-30°C (with 60-62% and 76-78% of air humidy, respectively) during storage. The kinetics of chemical degradation were explored, and the best model was selected based on the highest R 2 value and the lowest RMSE value. Results. The loss of protein, total sugar and total lipid contents were lowest in the samples packed in HDPE packaging. Changes in the kinetics of protein and total sugar in different packaging and temperatures during storage followed the first-order model, while changes in total lipid followed the zero-order model. The halflife (t 1/2 ) values of the samples at 3-5°C were 4-5 times higher than at 28-30°C. Conclusion. The use of HDPE packaging was effective in maintaining the composition of Pleurotus sajor--caju at 28-30°C for 2-3 days and 13-15 days at 3-5°C.

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“…Understanding the respiration rate can help in controlling the maturation phase to ensure quality fruit and vegetables after harvesting (Barbosa et al, 2011). The storage chamber design must be supported by real-time respiration conditions that can analyze parameters such as oxygen consumption and carbon dioxide production.…”

Section: Introductionmentioning

confidence: 99%

Low Budget Respirometer Chamber Design Based on Wireless Sensor Network

et al. 2022

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Fresh fruit respiration information is essential optimizing food storage systems. Meanwhile, respiration is defined as the process of oxygen production and carbon dioxide release during storage in a closed respiratory chamber. Therefore, this study aims to design a low-budget computerized respiratory chamber for enhancing fruit packaging and storage system. Real-time fruit respiration can be measured by applying wireless gas sensors network. The respirometer consisted of 3,600 mL glass jar with a screw stainless lid, while the electrochemical and non-dispersive infrared sensors were mounted on the cover of the glass jar for collecting data on the oxygen, carbon dioxide, and temperature during mangoes’ respiration. Arduino USB port was used to record all measured parameters consisting of oxygen (%) and carbon dioxide concentrations (ppm, as well as temperature in the respiration chamber. Additionally, a controlled cooling chamber was applied to maintain the temperature during storage, while data communication was supported by Xbee S2C based on radio frequency. According to the respirometer real-time reading, there was a decrease in oxygen concentration caused by increasing carbon dioxide release with temperature. The low-budget respirometer was used to measure the respiration rate and record the data through a wireless sensor network system. The data plot shows that the respiration rate increased as the storage temperature and the respiratory quotient ranged from 0.32-0.44.

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Influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília)

Cited by 11 publications

References 11 publications

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

The influence of packaging and storage temperature on the chemical composition of fresh oyster mushrooms (Pleurotus sajor-caju) during storage

Low Budget Respirometer Chamber Design Based on Wireless Sensor Network

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