Modelling the effect of time and temperature on respiration rate of selected fresh-cut produce

For the design of modified atmosphere packaging (MAP) it is necessary to know the influence of time and temperature on the respiration rate (RR) of fresh-cut produce. Mathematical modelling is used for prediction of RR as a function of both time and temperature. In this work, RR of three fresh-cut products viz. coriander, cluster beans and beetroot, were quantified and a mathematical model was developed for prediction of RR as a function of both time and temperature. RR (RO2RO2 and RCO2RCO2) of each fresh-cut produce was measured at 10, 20 and 30 °C for storage times of 1–5 d under aerobic conditions using a closed system. RO2RO2 of coriander, cluster beans and beetroot ranged from 54.0 to 228.6, 40.5 to 143.9 and 11.5 to 130.5 mg kg−1 h−1 respectively and RCO2RCO2 ranged from 81.2 to 301.7, 52.7 to 199.7 and 33.5 to 195.2 mg kg−1 h−1 respectively over the three storage temperatures tested. Temperature and the interaction of time and temperature had significant effects on RR. The dependence of respiration rate of fresh-cut produce on temperature and time was well described by Arrhenius and first order decay models.

► Respiration rates (RR) of selected fresh-cut produce were modelled by Arrhenius and First Order decay models.
► Time and temperature significantly affected RR of selected fresh-cut produce.
► RR was 4- to 5-fold higher with an increase in temperature from 10 to 30 °C.
► Good agreement was obtained between experimental and predicted data at 15 °C.