Effect of Heat Treatment on Respiration model of Mango cv. Nam Dok Mai
Ittikit Jirapattarasakul
Thesis (M.Sc. Postharvest Technology) King Mongkut's University of Technology Thonburi, 2002. 90 p
2002
บทคัดย่อ
Heat treatments have been extensively studied as thermal treatments to control insect pests in mango to replace chemical fumigation. Besides, heat treatment could reduce respiration rate and prolong shelf life of many fruits. Therefore, this work was conducted to study the effect of heat treatment on respiration model of mango cv. Nam Mai. Experiments for the determination of respiration rates of Nam Mai mango were carried out in a closed system at various heat treatment conditions.Changes of O2 and CO2 concentrations in the closed system were recorded with time. The experimental results showed that the respiration rate decrease with the higher heat treatment temperature and the longer duration time. However, the temperature and the duration time applied should not injure the fruit. The data confirmed well to Michaelis-Menten equation with uncompetitive inhibition kinetic. The respiration parameters (Rmax, 02, Rmax, CO2, Km, O2,Km, CO2, KiO2 and KiCO2) were determined by comparing results of the respiration model with experimental results. The second experiment was conducted in MAP storage to verify the respiration model parameters for using with confidence. The results showed that the predicted O2 and CO2 concentrations agreed well with the experimental data (R²> 0.9929) Furthermore, the effects of heat treatments on qualities changes were observed in this experiment. It was found that heat treatment could prolong shelf-life by retarding respiration rate, weight loss, fruit firmness and developing the changes of color during storage under MAP at 13º C.