Respiration Rate of a Dry Coleslaw Mix Affected by Storage Temperature and Respiratory Gas Concentrations

The respiration rate of dry coleslaw mix at different concentrations of O 2 and CO 2 was determined in an open flow‐through respirometer at 5°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. CO 2 had an inhibitory effect on respiration rate. The effect of CO 2 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 CO 2 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.