1Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore-03, Tamil Nadu, India
2Post-Harvest Technology Center, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore-03, Tamil Nadu, India
*Email: preethafoodtech@gmail.com
Online published on 12 January, 2015.
Measurement of the respiration rate of fresh produce under different temperature is essential for the design of modiûed atmosphere packaging (MAP). In this work respiration rate of fresh-cut bitter gourd was measured at storage temperatures of 8±2 and 30±2°C. As expected, temperature was the most inûuential factor on respiration rate. The respiration rate of pre-treated fresh-cut bitter gourd was studied under closed system. In closed system the respiration rate was less in 8±2°C with 59.64 ml/kg h (RO2) and 29 ml/kg h (RCO2) compared to ambient condition (30±2°C) of 87 ml/kg h -RO2, 40.6 ml/kg h -RCO2). As the temperature increases, the respiration rate also increases.
Bitter gourd, fresh-cut, respiration rate
