104C-10 |
Effects of high oxygen partial pressure on respiration rate of mushroom (Agaricus bisporus) and apple slices (Malus sylvestris mil) |
F. YILDIZ1, B. Gulden1, and P. Varoquaux2. (1) Food Engineering Dept., Middle East Technical Univ., Eskisehir yolu, Ankara, 06531, Turkey, (2) Institute National de la Recherche Agronomique(INRA), Vegetable Products, Agroparc, 84914 Avignon, France Mushroom and apple slices were exposed to 40,60,80 and 100kPa O2 at 20 C in a closed system. The condition 20 kPa O2 was used as control. Under high oxygen partial pressure respiration rates, color and firmness were measured. High oxygen partial pressures were not inhibitory on respiration of mushroom and apple slices under the applied conditions, thus they did not change the rate of aerobic catabolism in both products.High oxygen partial pressures displayed almost no effect on quality attributes studied:color and firmness. Apparent Km values of whole and sliced apple were estimated by using Lineweaver-Burk method. Apparent Km values of whole apple were found as 1.31, 2.14 and 4.68 at the temperatures of 10, 20, and 30 C, respectively. Conversely, apparent Km values of sliced apple decreased while the temperatures increased(10,20,and 30 C)
Session 104C, Fruit & Vegetable Products: Vegetables (Processed)
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