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Modelling oxidative and fermentative carbon dioxide production of fruits and vegetables.

Author(s) : PEPPELENBOS H. W., TIJSKENS L. M. M., LEVEN J. van't, WILKINSON E. C.

Type of article: Article

Summary

Two models have been developed to describe CO2 production of fruits and vegetables in response to O2 and CO2 concentrations. The models describe a combination of oxidative and fermentative processes. The results do not clarify whether increased fermentation rates can be attributed to decreased O2 levels or energy fluxes. The approach used, however, enables the calculation of CO2 production rates of different types of commodities stored under various gas conditions. This facilitates a better prediction of CO2 conditions inside storage rooms and modified atmosphere packages.

Details

  • Original title: Modelling oxidative and fermentative carbon dioxide production of fruits and vegetables.
  • Record ID : 1997-3345
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 9 - n. 3
  • Publication date: 1996/12

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