Modelling the effect of storage temperature on respiration rate of Pineapple (Ananas comosus L.) with crown

Abstract

Maintaining freshness and functional quality of the fruit is a challenge in the food industry since consumers demand of fresh pineapple is high. Thus, it is important to know the effect of various storage temperature on respiration rate to controlling the quality and extends the shelf-life. The respiration rate (RR) was studied over a period of storage time by treating the full crown pineapple in the storage room of 7°C, 15°C and 25°C. A closed system method was used to measure the respiration rate at 2, 4, 12, 24 hours intervals over 7,5-14,5 days of storage. Three temperature variations and three replications were carried out to observe the respiration rate. Respiration rate based on the O2 consumption at 7°C is 2,05 ml.kg-1.h-1, at 15°C is 6,45 ml.kg-1.h-1 and at 25°C is 22,33 ml.kg-1.h-1, while based on CO2 produce at 7°C is 5,90 ml.kg-1.h-1, at 15°C is 20,83 ml.kg-1.h-1 and at 25°C is 67,91 ml.kg-1.h-1. The modelling was conducted using Michaelis-Menten (MM) uncompetitive inhibition. The storage temperature of 7°C resulted MM constant Vmo is 4,28 and Vmc is 29,04; at the 15°C Vmo is 59,18 and Vmc is 200; and at the 25°C Vmo is 140 and Vmc is 805,10 with SSE ranged from 0,000378 to 0,0295. The Vmo-constant activation energy (Ea) is 132,42 kJ/mol and frequency factor (A) is 3E+25, while Vmc-constant Ea is 132,94 kJ/mol and A is 1,7E+26 with R2 ranged from 0,82 to 0,99. The best storage temperature recomendation with distribution time more than 30 days at 12-13°C.