Respiration kinetic of mango (Mangifera indica L.) as function of storage temperature

Published

2016-07-01

Cinética de respiración de mango (Mangifera indica L.) como función de la temperatura de almacenamiento

Keywords:

Shelf life, Ripeness, Respiratory process (en)
Vida útil, Madurez, Proceso respiratorio (es)

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Authors

Camilo Agudelo Cuartas Universidad de Antioquia
Claudia Estela Restrepo Florez Instituto de Ciencia y Tecnología Alimentaria (Foundation INTAL)
José Edgar Zapata Montoya Universidad de Antioquia

Abstract (en)
Abstract (es)

Respiration of cut mango (Mangifera Indica L.) cv. Tommy Atkins was studied using the closed system method at three temperatures (4, 20 and 35 °C). Two models were used to estimate the gas concentration, which were adjusted through non-lineal regression algorisms using Matlab R2011a software. Three mathematic models, a model based on Michaelis-Menten's enzymatic kinetics, and two models based on regression analysis, in one of which a saturation equation was included as a new proposal in this field, were set to predict the substrate respiration rate. Results made evident the positive effect of temperature on mango respiration rate. The model with the best adjustment to mango respiration rate was Michaelis-Menten's with an adjusted correlation coefficient of 0.9811 and 0.9747 for CO2 and O2 respectively, with a relative mean error lower than 10%.

Se estudió la respiración del mango cortado (Mangifera Indica L.), cv. Tommy Atkins, utilizando el método de sistema cerrado, a tres temperaturas (4, 20 y 35 °C). Se usaron dos modelos para estimar la concentración de gas, los cuales se ajustaron a través de algoritmos de regresión no lineal usando el software Matlab R2011a. Se ajustaron tres modelos matemáticos para predecir la tasa de respiración del sustrato. Un modelo basado en la cinética enzimática de Michaelis-Menten, y dos modelos basados en análisis de regresión, en uno de los cuales se incluyó una ecuación de saturación como una nueva propuesta en este campo. Los resultados evidenciaron el efecto positivo que tiene la temperatura sobre la tasa de respiración del mango. El modelo que mejor ajuste entregó para la velocidad de respiración del mango fue el modelo de Michaelis-Menten con un coeficiente de correlación ajustado de 0.9811 y 0.9747 para CO2 y O2, respectivamente, con un error medio relativo inferior al 10%.

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