Modelling the effect of time and temperature on respiration rate of selected fresh-cut produce

Abstract For the design of modified atmosphere packaging (MAP) it is necessary to know the influence of time and temperature on the respiration rate (RR) of fresh-cut produce. Mathematical modelling is used for prediction of RR as a function of both time and temperature. In this work, RR of three fresh-cut products viz. coriander, cluster beans and beetroot, were quantified and a mathematical model was developed for prediction of RR as a function of both time and temperature. RR ( R O 2 and R CO 2 ) of each fresh-cut produce was measured at 10, 20 and 30 °C for storage times of 1–5 d under aerobic conditions using a closed system. R O 2 of coriander, cluster beans and beetroot ranged from 54.0 to 228.6, 40.5 to 143.9 and 11.5 to 130.5 mg kg −1  h −1 respectively and R CO 2 ranged from 81.2 to 301.7, 52.7 to 199.7 and 33.5 to 195.2 mg kg −1  h −1 respectively over the three storage temperatures tested. Temperature and the interaction of time and temperature had significant effects on RR. The dependence of respiration rate of fresh-cut produce on temperature and time was well described by Arrhenius and first order decay models.