Influence of Temperature on the Respiration Rate of Fresh-Cut Bitter Gourd

Measurement of the respiration rate of fresh produce under different temperature is essential for the design of modiued atmosphere packaging (MAP). In this work respiration rate of fresh-cut bitter gourd was measured at storage temperatures of 8±2 and 30±2°C. As expected, temperature was the most inuuential factor on respiration rate. The respiration rate of pre-treated fresh-cut bitter gourd was studied under closed system. In closed system the respiration rate was less in 8±2°C with 59.64 ml/kg h (RO2) and 29 ml/kg h (RCO2) compared to ambient condition (30±2°C) of 87 ml/kg h -RO2, 40.6 ml/kg h -RCO2). As the temperature increases, the respiration rate also increases.