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Modelling respiration of packaged fresh-cut "Rocha" pear as affected by oxygen

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dc.contributor.authorGomes, M. Helena
dc.contributor.authorBeaudry, Randolph M.
dc.contributor.authorAlmeida, Domingos P. F.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2010-10-04T11:06:19Z
dc.date.available2010-10-04T11:06:19Z
dc.date.issued2010
dc.description.abstractRespiration rates were measured in fresh-cut ‘Rocha’ pear (Pyrus communis L.) stored at four temperatures (0, 5, 10 and 15 C) and with oxygen partial pressures ranging from 0 to 18 kPa. Respiratory quotient and ethanol production were used to determine the fermentation threshold. The oxygen concentration effect on the respiration rate was accurately described using Michaelis–Menten kinetics, without noncompetitive inhibition by CO2, and the effect of temperature on the respiration rate was well modelled by exponential functions. The oxygen level at which respiration was half its maximum (apparent Km;O2 ) was similar to or only slightly greater than the fermentation threshold. The narrow range of oxygen between Km;O2 and the fermentation threshold, suggests that modified atmosphere packaging technology has a limited applicability toward extension of the shelf-life of fresh-cut ‘Rocha’ pear.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citation"Journal of Food Engineering." ISSN 0260-8774. 96: 1 (2010) 74–79por
dc.identifier.doi10.1016/j.jfoodeng.2009.06.043
dc.identifier.eid69949094943
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.14/2655
dc.identifier.wos000270693700010
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationPhysiological bases for texture and color changes in fresh-cut ´Rocha´ pear and melon: implications on development of products and processes
dc.subjectFilm permeabilitypor
dc.subjectMinimal processingpor
dc.subjectModified atmosphere packagingpor
dc.subjectPyrus communispor
dc.subjectRespiratory quotientpor
dc.titleModelling respiration of packaged fresh-cut "Rocha" pear as affected by oxygenpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePhysiological bases for texture and color changes in fresh-cut ´Rocha´ pear and melon: implications on development of products and processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FAGR-ALI%2F66144%2F2006/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F22628%2F2005/PT
oaire.citation.endPage79
oaire.citation.issue1
oaire.citation.startPage74
oaire.citation.titleJournal of Food Engineering
oaire.citation.volume96
oaire.fundingStream3599-PPCDT
oaire.fundingStreamSFRH
person.familyNameAlmeida
person.familyNameMalcata
person.givenNameDomingos
person.givenNameFrancisco
person.identifier215276
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-8429-8585
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridF-1835-2010
person.identifier.scopus-author-id14827787500
person.identifier.scopus-author-id7102542478
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication27344dc4-31d7-49c7-90b5-28f0c5596130
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isProjectOfPublication10839cd9-5061-4926-8649-0a3de1860649
relation.isProjectOfPublication8eb08b26-673a-4a98-b379-fb97ffb6c148
relation.isProjectOfPublication.latestForDiscovery8eb08b26-673a-4a98-b379-fb97ffb6c148

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