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Authors
Affiliations
1 Agro-Produce Processing Division, Central Institute of Agricultural Engineering, Bhopal (M.P.), IN
Source
Asian Journal of Bio Science, Vol 7, No 2 (2012), Pagination: 210-213
Abstract
Accurate measurement of respiration rate is an important aspect in designing and operating systems such as controlled and modified atmosphere storage that will extend the shelf life of the perishable produce. The respiration rate and respiratory quotient of fresh mature green mango CV. Mallika were determined under closed system at 5, 10, 15, 20, 25 and 33°C (ambient) temperatures. The respiration rate based on carbon dioxide production in aerobic condition decreased about 20 per cent relative to air atmosphere. However, the oxygen consumption sharply reduced to 25-30 per cent relative to air atmosphere at 25°C temperature. The results suggest that, the respiration rate of mango increased with temperature and decrease with storage time. Results of the study can be applied to the MAP design for extending shelf life of mango.
Keywords
Mango Fruit, Physico-Chemical Properties, Respiration Rate, Respiratory Quotient.
