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KMID : 1007519940030020099
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Food Science and Biotechnology
1994 Volume.3 No. 2 p.99 ~ p.103
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Analysis of Respiration Characteristics of Low CO2 Tolerance Produces for Designing Modified Atmosphere Package
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Lee, Dong Sun
Lee, Kwang Soo/Park, In Soo/Yam, Kit L.
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Abstract
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Respiration rate is an important quality change index and design factor for modified atmosphere packaging (MAP) of fresh produce. Normal single jar closed system method is conveniently used for measuring respiration, but has limitations especially for low O₂ and CO₂ concentrations experienced inside closed jar. In this study, a simple procedure developed by suing two closed jar experiment was compared with the single jar method in characterizing the respiration of low CO₂ tolerance produces (green pepper, cut carrot, cut garlic and cut cucumber). Respiration characteristics obtained from both methods were tested and verified in simulating and predicting transient and equilibrium gas concentration inside fresh produce package for designing MAP. The two jar closed system method was more effective in describing the respiration characteristics of green pepper, a low CO₂ tolerance produce in modified atmospheres than the single jar closed system method. The respiration model parameters from single jar and two jar method showed some differences for the produces. The advantages and limitations of the closed system method for respiration measurement were discussed with design variables of the method.
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