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...

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Detalles Bibliográficos
Autores: Oms Oliu, Gemma, Soliva-Fortuny, Robert, Martín Belloso, Olga
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
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spelling Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheresOms Oliu, GemmaSoliva-Fortuny, RobertMartín Belloso, OlgaFresh-cut melonModified atmosphere packagingSuperatmospheric O2 levelsModelingQualityPackages 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.This research was supported by the Ministerio de Ciencia y Tecnología (Spain), through the AGL 2003-09208-C01 project, the European Social Fund and the Departament d’Universitats Recerca i Societat de la Informació of the Generalitat de Catalunya (Spain), which also awarded author G. Oms-Oliu with a pre-doctoral grant.Elsevier2008info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1016/j.jfoodeng.2007.08.001https://hdl.handle.net/10459.1/469001reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésMICYT/PN2000-2003/AGL2003-09208-C01Versió preprint del document publicat a https://doi.org/10.1016/j.jfoodeng.2007.08.001Journal of Food Engineering, 2008, vol. 85, núm. 3, p. 401-409cc-by-nc-nd (c) Elsevier, 2008Attribution-NonCommercial-NoDerivatives 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/4690012026-06-24T12:42:17Z
dc.title.none.fl_str_mv Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
title Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
spellingShingle Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
Oms Oliu, Gemma
Fresh-cut melon
Modified atmosphere packaging
Superatmospheric O2 levels
Modeling
Quality
title_short Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
title_full Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
title_fullStr Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
title_full_unstemmed Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
title_sort Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
dc.creator.none.fl_str_mv Oms Oliu, Gemma
Soliva-Fortuny, Robert
Martín Belloso, Olga
author Oms Oliu, Gemma
author_facet Oms Oliu, Gemma
Soliva-Fortuny, Robert
Martín Belloso, Olga
author_role author
author2 Soliva-Fortuny, Robert
Martín Belloso, Olga
author2_role author
author
dc.subject.none.fl_str_mv Fresh-cut melon
Modified atmosphere packaging
Superatmospheric O2 levels
Modeling
Quality
topic Fresh-cut melon
Modified atmosphere packaging
Superatmospheric O2 levels
Modeling
Quality
description 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.
publishDate 2008
dc.date.none.fl_str_mv 2008
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.jfoodeng.2007.08.001
https://hdl.handle.net/10459.1/469001
url https://doi.org/10.1016/j.jfoodeng.2007.08.001
https://hdl.handle.net/10459.1/469001
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv MICYT/PN2000-2003/AGL2003-09208-C01
Versió preprint del document publicat a https://doi.org/10.1016/j.jfoodeng.2007.08.001
Journal of Food Engineering, 2008, vol. 85, núm. 3, p. 401-409
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2008
Attribution-NonCommercial-NoDerivatives 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2008
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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