Respiration rate of banana fruit under aerobic conditions at different storage temperatures

Bhande, S.D.; Ravindra, Menon Rekha; Goswami, Tridib Kumar

doi:10.1016/j.jfoodeng.2007.11.019

Cited by 118 publications

(108 citation statements)

References 14 publications

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“…A two parameter, non-exponential equation was fitted to average O 2 and CO 2 concentrations of control and treated packages at different storage periods (16,17) as shown in equations (2) and (3) to determine the values of the coefficients: …”

Section: Gas Concentration Analysismentioning

confidence: 99%

In-package atmospheric pressure cold plasma treatment of cherry tomatoes

Misra

Keener

Bourke

et al. 2014

Journal of Bioscience and Bioengineering

249

113

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Section: Gas Concentration Analysismentioning

confidence: 99%

In-package atmospheric pressure cold plasma treatment of cherry tomatoes

Misra

Keener

Bourke

et al. 2014

Journal of Bioscience and Bioengineering

249

113

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“…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.…”

Section: Respiration Ratementioning

confidence: 99%

“…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. Nevertheless, the maximum O 2 consumption or CO 2 production rates are not influenced by the CO 2 levels in the atmosphere surrounding the product [14,45,55,[58][59][60].…”

Section: Respiration Ratementioning

confidence: 99%

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Castellanos¹,

Herrera²

2017

Postharvest Handling

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Modified atmosphere packaging (MAP) is a useful preservation system that allows to significantly increase the shelf life of fruits and vegetables. The MAP results of changing the composition of the atmosphere in the packaging headspace due to the dynamic interaction between the metabolic processes of the packaged product on the one hand, in which O 2 is consumed and another gases such as CO 2 and water vapor are generated, and on the other hand, by transferring all of these gases through the package. The aim of the system is to balance these two processes in such a way that constant levels of these different gases are reached in the packaging headspace and that these equilibrium levels are as favorable as possible to preserve the product. This chapter describes design strategies to obtain a satisfactory gas transfer capacity in the MAP system through the configuration of several related variables such as the type of packing material, its thickness, the transfer surface area and the required number and diameter of perforations. For this, the necessary steps are proposed to estimate the appropriate transfer capacity according to the equilibrium gas concentrations desired to longer preserve the product by using the mass balance equations of the MAP system.

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“…The coating pickup was calculated by the difference in the weight of coating solution (initial weight minus final weight). Gas concentration in the package:-The coated tomatoes with the different coating times were put into the glass containers and sealed airtight by using the closed system respirometer method (respiration rate measurement method) as described by Bhande and Goswami, 2008.The containers were stored at 10 °C and 85% relative humidity in thermostatically controlled environmental test chambers. Gas composition of respirometer was analyzed at regular period of one day interval till 5 days.…”

Section: Preparations Of Edible Coating:-mentioning

confidence: 99%