The contribution of transpiration and respiration in water loss of perishable agricultural products: The case of pears

Xanthopoulos, G.; Templalexis, Charalampos; Aleiferis, Nikolaos P.; Lentzou, Diamanto

doi:10.1016/j.biosystemseng.2017.03.011

Cited by 58 publications

(36 citation statements)

References 18 publications

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“…Caleb et al (2013) also showed that by increasing RH inside storage containers for pomegranate arils from 76% to 96%, decreased TR by 83.5% at 5 C, while decreasing the temperature from 15 C to 5 C, TR decreased by 68.9%. Xanthopoulos et al (2014) reported that the TR for grape tomatoes increased with temperature from 15 C to 20 C, while it decreased for RH 80%e92%. These studies showed that humidity is the variable with the greatest effect on TR, and the magnitude of TR decrease is product dependent.…”

Section: Extrinsic Factorsmentioning

confidence: 99%

“…The effects of ambient temperature and air humidity on water loss in horticultural products have been extensively reported over the last years. For instance, Xanthopoulos et al (2017) reported that TR was found to be higher at 70% RH and 10 C and lower at 95%, both at 0 and 10 C, and the corresponding VPD was 0.522 and 0 kPa. reported a decrease in water loss of fresh-cut iceberg lettuce by increasing RH from 76% to 100% at constant temperature and an increase in water loss by increasing temperature from 2 to 10 C, at fixed RH.…”

Section: Factors Affecting Water Loss In Horticultural Productsmentioning

confidence: 99%

“…The authors reported that the energy balance model fitted the TR data better than the regression model at all the studied conditions. Furthermore, Xanthopoulos et al (2017) quantified the water loss (TR m net) due to two sources, respiration (WL) and transpiration (TR m ), Eq. 5.…”

Section: Modeling Water Loss In Horticultural Productsmentioning

confidence: 99%

“…In some setups, the balance was located outside the experimental container, which limits continuous measurement of product mass loss. In these cases the product has to be taken out of the container to be measured and opening of the container can result in disturbance of internal atmosphere and RH if it is not carried out with caution (Xanthopoulos et al, 2014). In the experiment conducted by , the chamber was equipped with gas control to maintain the desired oxygen (O 2 ) and carbon dioxide (CO 2 ) concentration in order to incorporate the effect of modified atmosphere as one of the parameters of TR for apples and minimally processed cut vegetables.…”

Section: Gravimetric Approachmentioning

confidence: 99%

“…Nevertheless, the addition of the respiration process to transpiration Figure 1 Mechanisms involved in the transpiration process in horticultural products: water diffusion, evaporation and convective mass transfer. models (Mahajan et al, 2016;Xanthopoulos et al, 2017) were already reported in the literature. In this context, the aim of this article is to provide a comprehensive review on existing mathematical models for describing water loss of horticultural products.…”

Section: Introductionmentioning

confidence: 99%

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Regulation of Humidity in Fresh Produce Packaging

Bovi

Mahajan

2017

Reference Module in Food Science

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United Nations' (UN) ambitious goal to halve per capita global food waste by 2030, and to the UN Sustainable Development Goal number 2 of zero hunger. This goal aims not only at ending hunger but at ensuring that everyone have access to nutritious, safe and sufficient food all year round (UN, 2015). Fresh produce are known to provide valuable sources of essential nutrients such as vitamins, minerals, antioxidants and complex carbohydrates (Lee et al., 1995). Recklessly, from all food that is being wasted and lost, fresh produce, inter alia roots and tubers, have the highest wastage rates (45 %) of any food product. Almost half of all fresh produce produced are simply wasted (FAO, 2011). Such high wastage rate is due to the fact that fresh produce are unique among food products as they remain metabolically (e.g. respiring) and physically (e.g. transpiring) active and their shelf and storage life are shortened as consequence of these processes (Mahajan et al., 2014; Zagory and Kader, 1988). Therefore, there is a need to understand the physiological aspects of fresh produce in order to provide optimal solutions for extending shelf life and minimize postharvest losses. As illustrated in Figure 1, there are three main paths that can be taken into account to tackle the problem of food loss and waste (Porat et al., 2018). The first is the technological path, which focuses on the development of effective preservation technologies that are capable of inhibiting fresh produce losses (Lee et al., 1995). The second is through consumer behaviour studies, which include consumer awareness campaigns, advertisements and instruction on how to do appropriate Refrigeration no no no no # = Number; Ø = diameter of perforation. * Contained the following message on the packaging film: "to maintain the quality please store in the refrigerator". Based on the background information provided, the research questions for this PhD thesis's were formulated as follows:  Transpiration rate (TR) models have been widely reported in the literature, mainly for unpackaged products with unrestricted air flow. Can these models be applied to predict water loss of packaged products? Theoretical background and literature review 13 2.3 Mechanisms and modelling of water loss in horticultural products In: Reference Module in Food Sciences. Elsevier, pp. 1-5.

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Section: Extrinsic Factorsmentioning

confidence: 99%

Section: Factors Affecting Water Loss In Horticultural Productsmentioning

confidence: 99%

Section: Modeling Water Loss In Horticultural Productsmentioning

confidence: 99%

Section: Gravimetric Approachmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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