EFFECT OF CUTTING STYLE, LOW-OXYGEN ATMOSPHERE AND COLD TEMPERATURE ON THE RESPIRATION RATE OF MINIMALLY PROCESSED VEGETABLES

Packaging minimally processed fresh vegetables can result in a commodity-generated modified atmosphere in the package. Atmosphere modification within such packages depends on film permeability, commodity respiration rate, initial free volume and atmospheric composition within the package (Kader et al., 1989). The packaging film used, the initial free volume and the atmospheric composition within the package can all be controlled during the packaging operation. Information is available on the respiration rate of commodities under air at their proper storage temperature (Hardenburg et al., 1986). The objective of the present study was to determine dependence of the respiration rate of minimally processed vegetables on cutting style, low-oxygen level and cold-storage temperature. The information generated in this study should provide critical data required to assist packaging operators in selecting the most suitable packaging material and conditions for each commodity.