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Modelling respiration in fresh-cut butter lettuce as a function of carbon dioxide, low and superatmospheric oxygen concentrations and temperature.

Author(s) : GEYSEN S., ESCALONA V. H., VERLINDEN B. E., et al.

Summary

The effect of oxygen (low and superatmospheric concentrations), carbon dioxide and temperature on the respiration rate of fresh-cut butterhead lettuce, was evaluated. The lettuce was stored in glass jars at 3 different temperatures. The jars were flushed with humidified gas mixtures. Three carbon dioxide levels were combined with 8 different levels of oxygen concentrations. Temperature, carbon dioxide and oxygen concentrations significantly influenced the respiration rate. A model based on Michaëlis-Menten kinetics to describe the respiration rates was constructed. The influence of temperature was described using an Arrhenius equation, and carbon dioxide was considered as an uncompetitive inhibitor of the respiration. The inhibiting effect of superatmospheric oxygen concentrations was described by a non-competitive inhibition term.

Details

  • Original title: Modelling respiration in fresh-cut butter lettuce as a function of carbon dioxide, low and superatmospheric oxygen concentrations and temperature.
  • Record ID : 2006-1844
  • Languages: English
  • Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Publication date: 2005/05/02

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