Abstract
The effect of oxygen (low and superatmospheric concentrations), carbon dioxide and temperature on the respiration rate of fresh-cut butterhead lettuce, was evaluated. The lettuce was stored in glass jars at three different temperatures (1°C, 5°C and 9°C). The jars were flushed with humidified gas mixtures. Three carbon dioxide levels (0, 10 and 20 kPa) were combined with 8 different levels of oxygen concentrations (0, 2, 5, 10, 20, 50, 70 and 100 kPa). Temperature, carbon dioxide and oxygen concentrations significantly influenced the respiration rate. A model based on Michaelis-Menten kinetics to describe the respiration rates was constructed. The influence of temperature was described using an Arrhenius equation, and carbon dioxide was considered as an uneompetitive inhibitor of the respiration. The inhibiting effect of superatmospheric oxygen concentrations was described by a non-competitive inhibition term.
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