Respiratory Characteristics and Fermentation Threshold of Fresh-Cut Strawberry and Dragon Fruit Under Closed Conditions

Abstract

The study aimed to enhance the shelf life of fresh-cut strawberries and dragon fruits by understanding their respiration behavior under modified atmosphere packaging (MAP) conditions, an essential factor in improving fruit preservation. Using a closed system at 4 ± 0.5^°C, we examined the respiration dynamics of these fruits and developed a mathematical model based on the Michaelis–Menten enzymatic kinetics to predict their respiration rates. The findings revealed that fresh-cut strawberries exhibited higher maximum respiration rates (V_m) than dragon fruit, with the fermentation threshold occurring at 51 h for strawberries and 156 h for dragon fruit. Specifically, the critical O₂ and CO₂ concentrations for strawberries were 2.89% O₂ and 13.91% CO₂, while for dragon fruits, they were 5.22% O₂ and 11.01% CO₂. This study is novel in its use of uncompetitive inhibition enzyme kinetics to model gas concentration effects and provide new insights into the respiration characteristics of fresh-cut strawberries and dragon fruits under storage. The results offer a theoretical foundation for optimizing MAP conditions, thus improving storage strategies, enhancing fruit quality, and extending shelf life. The findings also pave the way for broader applications in the food industry, potentially benefiting other fresh-cut fruits and guiding future research on MAP development for better preservation.