Prediction of ascorbic acid content in broccoli using a model equation of respiration

Techavuthiporn, Chairat; Nakano, K.; Maezawa, Shigenori

doi:10.1016/j.postharvbio.2007.07.007

Cited by 37 publications

(25 citation statements)

References 46 publications

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“…Iqbal et al (2004) concluded similarly that O 2 consumption and CO 2 production rates sliced mushrooms increased significantly up to 5-fold when the temperature was increased from 0 to 20°C. The dependence of respiration rate on temperature was well described by an Arrheniustype equation (Ratti et al, 1996;McLaughlin and O'Beirne, 1999;Jacxsens et al, 2000;Hong and Kim, 2001;Jaime et al, 2001;Van De Velde et al, 2002;Techavuthiporn et al, 2008), as shown in Eq. (4).…”

Section: Influence Of Temperature On the Respiration Ratementioning

confidence: 99%

“…This system of measurement has been largely reported in the literature (Cameron et al, 1989;Hagger et al, 1992;Morales-Castro et al, 1994;Ratti et al, 1996;Lee and Lee, 1996;Jacxsens et al, 2000;Jaime et al, 2001;Hong and Kim, 2001;Mahajan and Goswami, 2001;Fonseca et al, 2002;Song et al, 2002;Lencki et al, 2004;Thiele et al, 2006;Techavuthiporn et al, 2008 andBhande et al, 2008). Four replicates (0.15 kg each sample) were used at a time for each temperature and for each gas composition tested.…”

Section: Respiration Rate Measurementmentioning

confidence: 99%

“…Michaelis-Menten type equations (Lee et al, 1991;Hagger et al, 1992;Joles et al, 1994;Smyth et al, 1998;Sode and Kuhn, 1998;Jacxsens et al, 2000;Fonseca et al, 2002;Thiele et al, 2006;Techavuthiporn et al, 2008), considering different types of inhibitions (competitive, uncompetitive, non-competitive and a combination of competitive and uncompetitive) were fitted to the experimental data to assess the effect of gas composition on the respiration rate of shredded carrots at the reference temperature. A Michaelis-Menten-type equation, with the model constants described by means of an Arrhenius-type relationship, was used by Fig.…”

Section: Influence Of Gas Composition On the Respiration Ratementioning

confidence: 99%

See 2 more Smart Citations

Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots

Iqbal

Rodrigues

Mahajan

et al. 2009

Journal of Food Engineering

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Section: Influence Of Temperature On the Respiration Ratementioning

confidence: 99%

Section: Respiration Rate Measurementmentioning

confidence: 99%

Section: Influence Of Gas Composition On the Respiration Ratementioning

confidence: 99%

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Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots

Iqbal

Rodrigues

Mahajan

et al. 2009

Journal of Food Engineering

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“…The influence of temperature on the rate constant can be described by the Arrhenius equation [14,17,18] as follows:…”

Section: Kineticsmentioning

confidence: 99%

Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

Lei

et al. 2018

Journal of Food Quality

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The effects of wax coating on moisture loss of cucumbers (Cucumis sativus L., cv. Jinglv) were investigated at different temperatures. Cucumbers were treated with 10% (volume : volume) wax and then stored at 15, 20, 25, or 30 ∘ C and 55% relative humidity. The changes in the mass of samples were recorded every 6 h. Results showed that wax coating along with low temperature was very effective in preventing moisture loss of cucumbers during simulated distribution. After 48 h storage, moisture loss in wax treated cucumbers at 15 ∘ C was 45% lower than the control at 30 ∘ C. Furthermore, a kinetic model was developed to study the influence of temperature on moisture loss based on the Arrhenius law. The model successfully described changes in cucumber moisture loss at different temperatures during storage. The shelf life of cucumber was also predicted using the kinetic model. A synergistic effect was found between wax coating and storage temperature on cucumber shelf life. Wax coating combined with low storage temperature was an effective method to extend the shelf life of cucumber fruit.

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“…The suppression of respiration rate during postharvest is beneficial to maintenance of freshness and quality (Techavuthiporn et al, 2008). The respiration rate is closely related to soluble sugar content.…”

Section: Introductionmentioning

confidence: 99%

Changes of the colour, total sugar content and respiration rate of broccoli heads during short-term storage

Kałużewicz

Lisiecka

Spiżewski

et al. 2015

Nauka Przyr. Technol.

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Summary. The objective of this study was to investigate the effect of short-term storage (24-96 h) at different temperatures (3°C, 16°C and 21°C) on the colour, respiration rate and total soluble sugar content in broccoli heads. The respiration rate of broccoli heads was also measured at 21°C during 24 h. The results of the study revealed that the colour change (hue angle and L) was the highest in the broccoli heads kept at 3°C after one-day storage. On the fourth day of storage the hue value decreased at 21°C and brightness decreased at 3°C. The respiration rate, measured at 21°C during 24 h, was the highest during the first three hours, later it decreased, and between 10 and 24 h it was almost at the same level. The respiration rate measured on the day of harvest at 16°C and 21°C were almost five times higher than at 3°C. After the 24 and 96 h of storage, the respiration rate was similar at each of the three storage temperatures. There was a significant decrease in the total soluble sugar content only after 96 h of storage at the temperature of 21°C.

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Prediction of ascorbic acid content in broccoli using a model equation of respiration

Cited by 37 publications

References 46 publications

Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots

Mathematical modeling of the influence of temperature and gas composition on the respiration rate of shredded carrots

Effects of Wax Coating on the Moisture Loss of Cucumbers at Different Storage Temperatures

Changes of the colour, total sugar content and respiration rate of broccoli heads during short-term storage

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