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Advisor(s)
Abstract(s)
Fresh-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.
Description
Keywords
Fresh-cut strawberry Oxygen availability Temperature Respiration rate
Pedagogical Context
Citation
AMARO, 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. 248-249
Publisher
Universidade do Minho, Departamento de Engenharia Biológica