Vol. 6, Issue 2 (2018)
Effect of temperature and headspace O2 and CO2 concentration on the respiratory behaviour of fresh yellow bell-pepper (Oribelli)
Author(s): Kirandeep, Preetinder Kaur, Baljit Singh and Nitin Kumar
Abstract: In this study, the influence of storage temperature on the respiratory parameters of fresh yellow bell pepper (Oribelli) was investigated. The rate of respiration was assessed using closed system technique at 5 °C, 10 °C, and 15 °C for 5 hours. The gaseous concentration of the closed container headspace was continuously measured at regular intervals using gas analyser. The rate of oxygen consumption and CO2 evolution has been described using enzyme kinetics theory that proposes different types of inhibition caused by CO2 at different temperatures. This inhibitory effect in the present study has been assessed using the inter-relationship between four inhibition constants which were determined using non-linear regression techniques. Analysis of the respiration data using different models (competitive, uncompetitive, non-competitive and mixed model) revealed that respiration of yellow bell-pepper could be described using mixed type of inhibition. Rate of respiration was found to increase significantly with increase in temperature. Enzyme kinetics parameters were also analysed using simple linear equations. Inhibition by CO2 was found to be predominantly uncompetitive at 5 °C and predominantly competitive at 10 °C and 15 °C.
Pages: 3214-3220 | 460 Views 28 Downloads
How to cite this article:
Kirandeep, Preetinder Kaur, Baljit Singh, Nitin Kumar. Effect of temperature and headspace O2 and CO2 concentration on the respiratory behaviour of fresh yellow bell-pepper (Oribelli). Int J Chem Stud 2018;6(2):3214-3220.