Respiration Properties of Tree-Ripe Mango under CA Condition

Respiration Rate of Oyster Mushrooms - Effect of Time, Temperature and Gas Concentration and Its Kinetic Modelling.

“…Similar results of variation with time and temperature were reported by earlier researchers (Bhande and Goswami, 2008; Mangaraj and Goswami, 2011). Nakamura et al, (2004)also reported similar temperature dependence of RQ for mangoes. The RQ above 1.3 indicates that the respiration has turned into anaerobic respiration, the process being termed as anaerobiasis (Kader, 1986;Iqbal et al, 2009).…”

Digital twins probe into food cooling and biochemical quality changes for reducing losses in refrigerated supply chains

“…Much experimental research has been done on mango cooling and storage, mainly focusing on postharvest treatments, such as controlled atmosphere storage (Brecht et al, 2003a;Nakamura et al, 2004), modified atmosphere packaging and fruit coating (Baldwin et al, 1999;Pesis et al, 2000;Rao and Shivashankara, 2014), 1-methylcyclopropene application as a competitive ethylene inhibitor (Ngamchuachit et al, 2014;Sivakumar et al, 2012)), or the cooling process itself (De Mello Vasconcelos et al, 2019). The impact of these treatments on several quality attributes have been measured, including pulp and peel firmness, soluble solids content (SSC), titratable acidity (TA), flesh and peel color, and antioxidants (e.g., phenolic and flavonoid content) or vitamin content.…”

Development of a simple model based on chemical kinetics parameters for predicting respiration rate of carambola fruit

“…Temperature dependence of RQ has also been reported for other tropical fruit, such as mango (Nakamura et al. , 2004).…”

“…Temperature dependence of RQ has also been reported for other tropical fruit, such as mango (Nakamura et al, 2004). These changes in RQ are probably due to the variation of substrate proportion participated in the respiratory pathway, as Powrie & Skura (1991) pointed out that the RQ values for sugars, long-chain fatty acids and short-chain organic acids are about 1.0, 0.7 and 1.3, respectively.…”