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Respiratory properties of fresh black carrot (Dacus Carota L.) based upon non-linear enzyme kinetics approach

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Abstract

The present work was undertaken with an objective to evaluate the impact of temperature on respiration rate of fresh black carrot using a non-linear enzyme kinetics approach. Two different models viz. Arrhenius equation (temperature effect) and enzyme kinetics (effect of temperature and headspace concentration) have been compared for predicting the respiration rate of black carrot. The respiratory behavior of black carrot was assessed using closed system technique at 5, 10 and 15 °C (± 1 °C) temperature and constant relative humidity (RH) of 85%. The O2 consumption and CO2 evolution rate values were 39.17, 58.88 and 68.08 ml kg−1 h−1; 22.15, 34.63 and 41.86 ml kg−1 h−1 after the attainment of steady-state condition at 5, 10 and 15 °C, respectively. The inhibition by evolved CO2 was found to be predominantly competitive at all temperatures. The average absolute deviation in O2 consumption and CO2 evolution rate for Arrhenius model was 3.5% and 5.3% while for enzyme kinetics model was 8.8% and 6.3%, respectively. Dependency of respiration rate of black carrot on temperature was well defined by Arrhenius model. The outcomes of the study can be further utilized to design the MAP (modified atmosphere packages) for fresh black carrot storage at 5 °C with 85% RH.

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Abbreviations

\({{p}_{{CO}_{2}}}^{f}\) :

Final concentration of CO2, %

\({{p}_{{CO}_{2}}}^{in}\) :

Initial concentration of CO2, %

\({{p}_{{O}_{2}}}^{f}\) :

Final concentration of O2, %

\({{p}_{{O}_{2}}}^{in}\) :

Initial concentration of O2, %

\({Rco}_{2}\) :

Respiration rate (rate of CO2 evolution, ml kg−1 h−1)

\({Ro}_{2}\) :

Respiration rate (rate of O2 consumption, ml kg−1 h−1)

\({V}_{{m}_{{O}_{2}}}\) :

Maximum oxygen consumption rate, ml kg−1 h−1

\({V}_{s}\) :

Volume of black carrot sample, ml

\({V}_{t}\) :

Total volume of jar, ml

\({V}_{v}\) :

Void volume of jar, ml

\({K}_{{m}_{{o}_{2}}}\) :

Michaelis–Menten constant for oxygen, %

\({K}_{{mc}_{{CO}_{2}}}\) :

Michaelis–Menten constant for competitive inhibition of O2 consumption by CO2, %

\({K}_{{mu}_{{CO}_{2}}}\) :

Michaelis–Menten constant for uncompetitive inhibition of O2 consumption by CO2, %

\({t}^{f}\) :

Final time, h

\({t}^{i}\) :

Initial time, h

\({\rho }_{s} \) :

Mean density of fresh black carrot, kg l−1

E a :

Activation energy, kJ mol−1

RH:

Relative humidity, %

\(W\) :

Produce weight, kg

\({W}_{\mathrm{s}}\) :

Weight of fresh black carrot inside the impermeable jar, kg

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Authors and Affiliations

  1. Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, 141004, India

    Mohit Singla, Ashok Kumar & Preetinder Kaur

  2. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004, India

    Rajpreet Kaur Goraya

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  1. Mohit Singla
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  2. Ashok Kumar
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  3. Preetinder Kaur
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Correspondence to Rajpreet Kaur Goraya.

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Singla, M., Kumar, A., Kaur, P. et al. Respiratory properties of fresh black carrot (Dacus Carota L.) based upon non-linear enzyme kinetics approach. J Food Sci Technol 57, 3903–3912 (2020). https://doi.org/10.1007/s13197-020-04422-5

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