Repository logo
 
Publication

Modeling the effect of oxygen availability and storage temperature on fresh-cut strawberry respiration rate

2014Conference object Open access
Simple item page
dc.contributor.authorAmaro, Ana Luísa
dc.contributor.authorPereira, Maria João
dc.contributor.authorCarvalho, Susana
dc.contributor.authorVasconcelos, Marta
dc.contributor.authorPintado, M.
dc.date.accessioned2015-05-11T09:41:47Z
dc.date.available2015-05-11T09:41:47Z
dc.date.issued2014
dc.description.abstractFresh-cut commodities shelf-life is limited by minimal processing operations and storage conditions. Wound damage is sensed by sensors/receptors that recognize increased concentrations of endogenous molecules or their fragments, and tissue response involves an increase in respiration rate. Respiration behavior of fresh-cut strawberries is affected by wounding, storage temperature and oxygen availability. Modified atmosphere packaging and refrigerated storage are frequently used to reduce the respiration rate without negatively affecting the physiology of the fruit and to increase shelf life. Mathematical models have been proposed to correlate the respiration rate with different storage parameters such as gas composition and temperature, but the two factors have rarely been considered simultaneously and the systematic approach to modified atmospheres packaging design involves the knowledge of respiration rate kinetics at different temperatures. The objectives of this study were to determine respiration rate of fresh-cut strawberries as a function of oxygen and temperature conditions during storage and to develop and validate mathematical models for predicting respiration rate. Freshly harvested strawberries were processed into wedges and placed in 750 mL glass jars. The glass jars containing fresh-cut strawberries were then flushed with different oxygen concentrations (2.5; 5; 10 and 20% O2) and stored in three different temperatures (0, 5 and 10 °C), for 5 days. The experiments were performed in three replicates. Oxygen and carbon dioxide concentrations inside the glass jars were analyzed throughout refrigerated storage with a gas analyzer, measuring at two hours intervals in the first 48 hours and then in 12 hours intervals until the end of the 5 days. Initial oxygen partial pressure and temperature had significant effects on fresh-cut strawberry respiration rate with significant decreases with lower initial oxygen levels and lower temperature. The models developed are useful for supporting decision on fresh-cut strawberry optimal storage conditions based on physiological response.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationAMARO, Ana Luisa … [et al.] - Modeling the effect of oxygen availability and storage temperature on fresh-cut strawberry respiration rate. In Congress on Food Structure Design, 1st, Porto, Portugal, 15-17 October, 2014. VICENTE, A. A. ; SILVA, C. L. M. ; PIAZZA, L. (eds.) - Book of Abstracts of the 1st Congress on Food Structure Design. Braga: Universidade do Minho, Departamento de Engenharia Biológica, 2014. ISBN 978-989-97478-5-2. p. 248-249por
dc.identifier.isbn9789899747852
dc.identifier.urihttp://hdl.handle.net/10400.14/17513
dc.language.isoengpor
dc.publisherUniversidade do Minho, Departamento de Engenharia Biológica
dc.relationFP7/KBBE2011.2.4-401/289719por
dc.subjectFresh-cut strawberrypor
dc.subjectOxygen availabilitypor
dc.subjectTemperaturepor
dc.subjectRespiration ratepor
dc.titleModeling the effect of oxygen availability and storage temperature on fresh-cut strawberry respiration ratepor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.endPage249
oaire.citation.startPage248
person.familyNameCarvalho
person.familyNameVasconcelos
person.familyNamePintado
person.givenNameSusana M.P.
person.givenNameMarta
person.givenNameMaria Manuela
person.identifier194747
person.identifier74696
person.identifier456608
person.identifier.ciencia-id5E16-859A-37A4
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-7157-1079
person.identifier.orcid0000-0002-5110-7006
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridI-7184-2013
person.identifier.ridI-8166-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7005619826
person.identifier.scopus-author-id14627797100
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublicatione52d58d9-9c7d-4a20-afbd-04195a6ab912
relation.isAuthorOfPublicationdf60ebb4-3b71-4733-a9e3-bfa4687f5576
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Modeling the effect of oxygen avilability and storage temperature on fresh-cut....PDF
Size:
1.31 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Documentos de Conferências / Conference Objects