Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
Packages of fresh-cut ‘Piel de Sapo’ melon were stored under 2.5 kPa O2 + 7 kPa CO2, 21 kPa O2, and 70 kPa O2 atmospheres for 35 days at 4 °C. A mathematical procedure was tested to model changes of in-package O2 and CO2 concentrations throughout storage, in order to predict the respiratory activity...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2008 |
| País: | España |
| Institución: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/469001 |
| Acceso en línea: | https://doi.org/10.1016/j.jfoodeng.2007.08.001 https://hdl.handle.net/10459.1/469001 |
| Access Level: | acceso abierto |
| Palabra clave: | Fresh-cut melon Modified atmosphere packaging Superatmospheric O2 levels Modeling Quality |
| Sumario: | Packages of fresh-cut ‘Piel de Sapo’ melon were stored under 2.5 kPa O2 + 7 kPa CO2, 21 kPa O2, and 70 kPa O2 atmospheres for 35 days at 4 °C. A mathematical procedure was tested to model changes of in-package O2 and CO2 concentrations throughout storage, in order to predict the respiratory activity of the commodity. The relationships between respiratory activity and quality parameters of fresh-cut ‘Piel de Sapo’ melon were also assessed. A 70 kPa O2 atmosphere reduced CO2 production rate during 14 days, as well as prevented ethanol production during 3 weeks of storage. On the other hand, fermentative pathways were triggered under a 2.5 kPa O2 + 7 kPa CO2 atmosphere. Although 70 kPa O2 levels involved a high O2 consumption and a decrease in the soluble solids content, the use of superatmospheric O2 atmospheres are proposed to reduce CO2 production rates, avoid fermentative reactions and, maintain firmness and chewiness of fresh-cut ‘Piel de Sapo’ melon for 2 weeks of storage. |
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