Brochado, C. M. S.

Morais, A. M. M. B.

English

Repositório Institucional da Universidade Católica Portuguesa

2312. Controlling Temperature to Reduce Respiration Rate of.	 •Fresh-Cut OrangeC.M.S. Brochado, A.M.M.B. Morals, Escola Superior deBiotecnologia,PortugalFresh fruits are living tissues which continue to respire,consuming oxygen and producing carbon dioxide and water vapourCut fruit is supposed to have a different behaviour thanthe whole fruit. One might expect an increase of respirationrate (5). The shelf-life of fruits varies inversely with therate of respiration (2). Temperature is the most importantenvironmental factor in the postharvest life of fresh fruitsbecause of its dramatic effect on rates of biologicalreactions, including respiration. (4). For a 10 °C rise intemperature, respiration rate is roughly doubled or tripledTherefore, control of respiration may be achieved by anadequate temperature management (3).The objective of this study was to evaluate the influence oftemperature and cutting on orange respiration rate. This workwas conducted on seedless oranges of a Regional variety fromthe north of Portugal (Felgueiras). The experimental work wasperformed with whole and fresh-cut oranges stored at 4 °C, androom temperature (19-20 °C). Respiration rate was higher athigher temperature for both whole and fresh-cut oranges.Fresh-cut orange presents a higher respiration rate than wholeorange. However the.differences were significative only atroom temperature.The data obtained may be used in the project of modifiedpackages for the fresh-cut orange.24Acknowledegements: This research work was financed by a PEDIPscholar shipReferencesGeeson J. (1990). "Packaging to Keep Produce Fresh",Nutrition and Food Science, March/April, 2-4.Hardenburg R.E.; A.E. Watada; C.Y. Wang (1986). "TheCommercial Storage of Fruits, Vegetables, Florist and NurseryStocks", USDA Agric. Hndb. no.66.Jurin V.; M. Karel (1963). "Studies on Control ofRespiration of McIntosh Apples by Packaging Methods", FoodTechonology, June, 104-108.Kader A.A. (1987). "Respiration and Gas Exchange ofVegetables", in Postharvest Physiology of Vegetables, Editedby J. Weichmann, New York.(5) Rosen J.C.; A.A. Kader (1989). "Postharvest Physiology andQuality Maintenance of Sliced Pear and Strawberries Fruits",Jounal of Food Science, 54(3) 656-659.

Controlling temperature to reduce respiration rate of fresh-cut orange

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Controlling temperature to reduce respiration rate of fresh-cut orange

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Repositório Institucional da Universidade Católica Portuguesa