Abstract
ABSTRACT A mechanistic model based on synthesis and inactivation of enzymes, associated to the respiration pathway, was proposed to describe wound‐induced respiration of fresh‐cut produce. Carrots (Daucus carota L.) were cut into slices, sticks, a combination of both, and shreds to obtain different wounding intensities, defined by the ratio of new area created to tissue weight (A/W). Respiration rates obtained at 10°C showed a typical increase, a maximum peak, and a decrease until reaching steady state. A 2‐phase exponential decay equation described the process, with the obtained key parameters relating to A/W. This model can be used to understand wound‐induced respiration and the possible implications in produce quality changes and packaging design.
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