Respiration and transpiration characteristics of selected fresh fruits and vegetables

Abstract

Respiration and transpiration characteristics of mushrooms, strawberries, broccoli and tomatoes were determined under different temperature, atmospheric and humidity conditions in order to get information for modified humidity atmosphere conception. The respiration rate was determined using a static method (scanning method). The transpiration rate was measured using a new method at different relative humidity levels. The respiration rates of all the produce under optimal atmospheres were 40-60 % lower than in air. The respiration quotients (RQ) in both air and optimal atmospheres for all produce were lower than 1.0, but were higher in optimal atmospheres. The Q 10 values for respiration varied from 2.1 to 3.3. It was shown that the transpiration rate was the sum of inherent, heat-transfer-induced and mass-transfer-induced transpiration. At low relative humidities in the surrounding atmosphere, mass-transfer-induced transpiration was the dominant mechanism for all produce. The better understanding of the respiration and transpiration behavior of produce under different conditions of temperature, atmosphere and humidity obtained in this study will lead to improve storage and modified atmosphere.

Using Amaranth as a Model Plant for Evaluating Imperfect Storages: Assessment of Solar-refrigerated and Evaporatively-cooled Structures in India

“…This is the first report of an apparent E a for amaranth respiration, but the value is similar to those for other plant materials. Apparent E a values are reported to range from 20 to 100 kJ • mol -1 for common fruits and vegetables in air, with the most frequent E a values being between 50 and 80 kJ • mol -1 (Beaudry, 2007;Eriko et al, 2001;Tano et al, 2005).…”

“…Temperature is one of the most crucial factors influencing the rate of metabolism of perishables, including metabolic activities associated with senescence and ripening (Kays and Paull, 2004;Liberty et al, 2013;Platenius, 1942). Respiration rate is a direct indicator of the level of total sum of metabolic activity and a high rate of respiration is associated with short shelf life (Agudelo et al, 2016;Onyango, 2010;Tano et al, 2005). There is a 2-to 3-fold increase in the deterioration rate for every 10°C rise in temperature above optimum temperature (Fonseca et al, 2002;Kays and Paull, 2004;Mangaraj and Goswami, 2011).…”

Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review

“…saturated storage condition) and constant temperature since there is no water vapour pressure difference. However, this is not the case for saturated conditions as transpiration occurs due to the heat generated by the respiration process (Becker & Fricke, 1996;Sastry, Baird, & Buffington, 1977;Tano, Kamenan, & Arul, 2005). Recently, Mahajan et al (2016) investigated the moisture loss behaviour of three different FFV and a dummy evaporation sphere stored at 13 °C, 100% RH.…”

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

“…These models include empirical equations, chemical kinetics and enzyme kinetics equations based on the Michaelis-Menten (MM) model [14,42,45,47,[54][55][56][57]. Among these equations stand out the Michaelis-Menten kinetics that have been successfully used for many products, specifically the equation of uncompetitive inhibition (MMU) wherein the inhibitor (CO 2 in this case) reacts with the enzyme-substrate complex, reducing the overall respiration rates at high concentrations.…”

“…For organic acid oxidation, more CO 2 volume is produced than the used O 2 and for lipids oxidation, less CO 2 volume is generated than O 2 used. From the above, the respiratory quotient (RQ) is defined as the ratio of CO 2 produced to O 2 consumed per unit time [53,54]. The RQ values range between 0.7 and 1.3 for the majority of fresh produce [12].…”