Food Science and Technology (Campinas)
Print version ISSN 0101-2061
BARBOSA, Lisiane das Neves; CARCIOFI, Bruno Augusto Mattar; DANNENHAUER, Cristiano Édio and MONTEIRO, Alcilene Rodrigues. Influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília). Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.1, pp. 78-85. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612011000100010.
The objective of this work was to study the influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília) with and without the application of a gelatin film. The samples were packed in flexible bags and stored at 1, 5 and 10 °C. During the five days of storage, the CO2 and O2 concentrations in the headspace of the package were monitored by gas chromatography, and the mathematical model based on enzymatic kinetics was used to estimate the respiration rate of minimally processed organic carrots. The effect of temperature on the respiration rate was evaluated by the Arrhenius equation. The results showed that the O2 concentration decreased during the storage period and the CO2 concentration increased. The lowest O2 concentrations of 2.59 and 2.66% were found for the samples stored at 10 °C with and without the film, respectively. For the CO2 concentration, the highest concentrations of 16.25 and 16.32% were again found for the temperature of 10 °C with and without the application of the film, respectively. At the temperature of 1 °C, the maximum respiratory rates for the samples without and with the film were 10.82 and 10.44 mL CO2.kg-1/hour, respectively, after 72 hours of storage. The greatest respiratory rate was obtained at 10 °C, the maximum peak being reached after 50 hours. Activation energy values were of 50.59 kJ.mol-1, for the samples with the film, and 51.88 kJ.mol-1 for the samples without the film.
Keywords : organic carrots; minimal processing; respiration rate.