Respiration rate of a dry coleslaw mix as affected by storage temperature and respiratory gas concentrations

The respiration rate of dry coleslaw mix at different concentrations of O-2 and CO2 was determined in an open flowthrough respirometer at 5 degrees C, Product O-2 consumption rate fitted an enzyme kinetics model, V-m and K-m values of 22.72 mlkg(-1)h(-1) and 1.083 %O-2, respectively were calculated, CO2 had an inhibitory effect on respiration rate. The effect of CO2 on respiration gave a good fit with an uncompetitive inhibition enzyme kinetics model (E = 5.11%). Product respiration rate increased with temperature by an Arrhenius type relationship. Activation energies for O-2 consumption and CO2 evolution were 74.8 kJ/kg and 84.2 kJ/kg respectively. These results provide information essential for the design and optimization of modified atmosphere packs for this product.