Modeling Respiration of Apple Slices in Modified‐Atmosphere Packages

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<jats:title>ABSTRACT</jats:title><jats:p>Modified‐atmosphere packaging was used to provide respiratory data for apple (<jats:italic>Malus xdomestica</jats:italic> Borkh.) slices at 0, 5, 10 and 15°C. The maximum rate of O<jats:sub>2</jats:sub> uptake increased with increasing temperature. The lowest O<jats:sub>2</jats:sub> partial pressure to which fruit could be exposed without fermentation also increased with increasing temperature. A mathematical model of film permeability data characterized the effect of fruit mass, film permeability to O<jats:sub>2</jats:sub>, activation energy of O<jats:sub>2</jats:sub> permeation, temperature, and the film type, area, and thickness on O<jats:sub>2</jats:sub> partial pressure for hermetically packaged apple slices. The model identified a minimum (fruit mass filmthickness)/(film area) ratio for apple slices, which would simplify package design calculations.</jats:p>

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