Journal of Agricultural Engineering Vol.

49(2): April - June, 2012

Mathematical Model for Shelf-life of Chickpea Sprouts under

Modified Atmospheric Packaging
Ranjeet Singh1, Ashok Kumar2 , Jarnail Singh3 and S. D. Kulkarni4

Manuscript received: April, 2011 Revised manuscript accepted: May, 2012

ABSTRACT

Simulation study compared predicted in-pack gaseous composition of O2 and CO2 with the actual experimental data
and predicted in-pack water vapour and temperature as well as the appropriate shelf life of chickpea sprouts. The
actual and simulated results for in-pack gaseous composition O2/CO2 was 14.46; 8.45 % and 14.99; 7.92 % for PP
package (100g) and 14.22; 8.85 % and 14.21; 10.57 % for 100g of LDPE package containing chickpea sprout under
MAP. Verification of developed model considered the prediction of in-pack gaseous composition and storage period
packed under PP and LDPE polymeric films with the experimental value and showed a near proximity. A model
with the selected quality attribute (lightness of hypocotyl) thus could provide a fair insight into the shelf life of
chickpea sprout under modified atmospheric packaging.

Key words: Chickpea (Cicer arietinum) sprouts, MAP, respiration rate, modelling, shelf life
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020

A short shelf life of products like fresh vegetables and fruits of the factors contain many data and variables, the
is a major problem to producers. Producers have been computational protocol to predict the shelf life frequently
Members Copy, Not for Commercial Sale

striving for an acceptable way of extending the shelf life at becomes a cumbersome process. Perhaps this may be the
www.IndianJournals.com

reduced cost. One of the widely applied techniques is
modified atmosphere packaging (MAP) together with cold
storage condition. Even though MAP method has been
known for a long time, the technique has a limited use in
certain groups of vegetables or fruits due to lack of all-
purpose packaging film and also of accuracy of plant
respiration and transpiration predictive models (Susana et
al., 2002). The latter issue is a big hurdle since the models
need to incorporate a function of storage variables, e.g.
humidity, temperature and air composition. Currently, there
are only three respiration models used for MAP design,
namely constant rate respiration model, enzyme kinetic
model, and transition state model (Emond et al., 1991; Lee
et al.,1991; Fonseca et al., 2002; Rai et al., 2002; Iqbal et
al., 2009). The only model that is a true function of
temperature was the transition state model, whereas the
other two models rely on Arrhenius function to predict the
effect of temperature on respiration rate. Nevertheless, all
the three models require a specific group of parameters
based on actual measurement of plant respiration (Liu and
Li, 2004). The other important aspect is related to the
designing of MAP for the products, for which the process
involves lot of computation. The computation must
simultaneously consider all factors, i.e. plant respiration,
packaging constraints and storage conditions. Since each
main reason for a slow improvement on the MAP
technology (Del and Romani, 2006; Toshitaka and Daisuke,
2004). The development of a mathematical model capable
of accurately predicting the shelf life of chickpea sprouts
was, therefore, attempted. The paper demonstrates
simulation and validation of developed model for shelf life
prediction of chickpea sprouts under modified atmospheric
packaging.
MATERIALS AND METHODS
Mathematical Modelling for Storage of Chickpea
Sprouts under MAP
Development of component equations consisted of
identification of model parameters based upon the
conceptualization of modified atmospheric packaging of
chickpea sprouts.
The parameters in terms of the variables/characteristics
related by different components of MAP system i.e
produce; packaging film, package and environment were
identified for model development. These parameters were
defined as respiration rate and transpiration co-efficient of
the produce; thickness and permeability of polymeric film;
area, size, and effective permeability of perforations, void

1
Scientist (SS), APPD, Central Institute of Agricultural Engineering, Nabi-Bagh, Berasia Road, Bhopal-462038, e-mail: ranjeet@ciae.res.in;
2
Professor –cum- Head, 3 Professor, Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana-141004;
4
Project Director, APPD, Central Institute of Agricultural Engineering, Nabi-Bagh, Berasia Road, Bhopal-462038
 Ranjeet Singh, Ashok Kumar , Jarnail Singh and S. D. Kulkarni JAE : 49 (2)

volume of package; and temperature and relative humidity (Paul and Clarke, 2002):
of environment. The various components of MAP were
identified along with the input; output and parameters based per out in
Ji = D i ( p O2 − p O2 ) (5)
upon these relationships/equations. The fundamental
concepts involved in consumption and evolution of gases
within the MA package and transfer of various gases Where, D is the diameter of perforation, mm.
through the package surface led to the development of
For number of perforations (np)
mathematical relationships between inputs, outputs and
other parameter of the system.
per out in
Ji = n p .D i ( p O2 − p O2 ) (6)
Respiration rate and in-pack prediction of gases
Fick’s law of diffusion states that the steady state mass The packaged sample respires and keeps on consuming
transfer of a gas through a unit area of a film of known the in-pack O2. Simultaneously, evolution of CO2 and water
thickness is proportional to concentration gradient, and vapour takes place. The total quantity of O2 consumed
MBS MBS
represented by the following relationship: J O2 (ml.h-1) and CO 2 produced J CO2 (ml.h -1)
during a particular interval of time by a certain quantity of
∂φ produce under MAP in a film package is defined as the
J = −D (1)
∂x product of respiration rate RO2 or RCO2 (ml.kg-1.h-1) and
mass of the sample M (kg) expressed through relationships
(Eq. 7 and 8), given by Beaudry et al., 1992 and Zhu et al.,
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020

Where, J is the diffusion flux of a gas, mol.m-2.h-1; D is the

2002:
diffusion coefficient, m2.h-1; is the concentration, mol.m-3
Members Copy, Not for Commercial Sale

and x is the thickness of film, mm.

www.IndianJournals.com

MBS
J O2 = RO2 × M (7)
The rate of diffusion of O2 and CO2 across a permeable
film package is described in terms of film characteristics MBS
J CO2 = RCO2 × M . (8)
(gaseous permeability (P), area ( ) through which gas φA p
The amount of the water vapour transpired from the surface
exchange occurs, thickness ( T p ), and difference in
of packaged produce during a particular interval of time
concentration of gases inside (P in) and outside (P out) the MBS
J H 2O (ml.h-1 ) is described as a product of transpiration
package by following relationships (Cameron et al., 1989;
coefficient K (ml.kg-1.h-1.kPa-1), initial mass of the sample,
Salvador et al., 2002; Zhu et al., 2002):
M (kg), the difference in saturated vapour pressure at
sat
produce surface p H 2O (kPa) and partial pressure of water
out in
PO2 × A p × ( p O2 − p O2 ) in
vapour inside film package/container p H 2O (kPa), and
J O2 = (2)
Tp calculated by the Equation 9 (Talasila and Cameron, 1997;
Salvador et al., 2002):
out in
PCO2 × A p × ( p CO2 − p CO2 )
J CO2 = (3) J H 2O
MBS
= K × M × ( p H 2O
sat in
− p H 2O ) (9)
Tp
Similarly, the diffusive flow rate of water vapour across The concentration of water vapour during storage under
the film package in terms of film and environmental MAP depends upon the transpiration of the produce as well
parameters is described by equation 4 (Talasila and as water vapour diffusion across the package surface. If
Cameron, 1997): water vapour permeability of the film decreases during
storage due to formation of a thin water film on inside
out in surface of the package, water vapour will condense in the
PH 2O × A p × ( p H 2O − p H 2O ) form of droplets inside the film package.
J H 2O = (4)
Tp
Thus, the in-pack concentration of different gaseous
The gaseous and water vapour exchanges through macro- components in a polymeric film package can be predicted
perforations can be described by the following relationship by carrying out a simple mass balance on produce-package

17
 April - June, 2012 Mathematical Model for Shelf-life of Chickpea Sprouts under Modified Atmospheric Packaging

system and combining the equations 2 to 9. This would provided as input (constants) in the transient-state model
result in the following ordinary differential Equations equations (Eq. 10, 11 and 12), and these equations were
(Hayakawa et al., 1975; Talasila and Cameron, 1997; solved using computer source code written in Microsoft
Techavises and Hikida, 2008; Susanna et al., 2002): Visual C# .net language. The solution of the equations could
predict the transient-state partial pressure of O2 and CO2
in
⎡⎛ pO × A p ⎞ ⎤ inside the film packages containing a known weight of
dp O2
dt
= ⎢⎜ n p DO2 + 2
⎜ Tp
(
⎟ 2
)
⎟ p O out − p O in − RO . M ⎥ pt
(10) chickpea sprout stored under MAP at a particular
⎢⎣⎝ ⎥⎦ V
2 2
⎠ temperature and R.H as also the respiration rates (O2
consumption and CO2 evolution). During storage, the
in
⎡⎛ p CO 2 × A p ⎞ ⎤ brightly coloured sprout undergoes deterioration. This
dp CO 2
dt
= ⎢⎜ n p D CO 2 +
⎜ Tp ⎟
( )
⎟ p CO out − p CO in − RCO . M ⎥ p t
(11) change in colour can act as an analysis parameter to judge
⎣⎢⎝ ⎦⎥ V
2 2 2
⎠
the freshness and quality of sprouted chickpea in storage.
in
⎡⎛ p H O × Ap ⎞
dpH 2O
dt
= ⎢⎜ n p DH 2O + 2
⎜ Tp
(
⎟ p H O out − p H O in +
⎟ 2
) The intensity of colour is represented by its lightness (L),
which is measured by colourimeter (McGuiree, 1992). The
⎢⎣⎝
2
⎠
predicted environmental condition from the equations 10,
⎤p 11 and 12 was combined with the period of storage and the
+ K.M pH 2O ( sat in
)
− pH 2O ⎥ t (12) consequent quality (lightness) on the stored hypocotyl of
⎦⎥ V sprouted chickpea to arrive at a generalized relationship to
predict safe storage.
The equations 10, 11 and 12 would predict the
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020

concentrations of different gaseous constituents at any point Development of computer codes for prediction of in-
of time for the specified parameters of produce and pack transient state parameters
Members Copy, Not for Commercial Sale

package during the entire storage period.

www.IndianJournals.com

The developed programme required input on fresh produce,

Numerical solution
The transient-state model equations (Eq. 10, 11 and 12)
were solved numerically (Rao and Shantha, 1992) for
solutions of the ordinary differential equation. The values
of various parameters related to produce, package,
determined independently at various temperatures, were
film, package, and initial gaseous and environmental
parameters (Fig. 1 and 2). The programme received the
inputs and intermediate transient state parameters such as
respiration rates. These values were further used to get the
final results and arrive at in-pack partial pressures during
the entire storage period at any time. The programme
evaluated L-value of hypocotyl (lightness) for the specified

Fig. 1: Input portion of flow chart

18
 Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020 Ranjeet Singh, Ashok Kumar , Jarnail Singh and S. D. Kulkarni
Members Copy, Not for Commercial Sale
www.IndianJournals.com
Fig. 2: Output portion of flow chart
input variables corresponding to the consumer acceptable
parameters.
Model simulation
In the present study, the in-pack atmosphere for polymeric
film packages containing fresh chickpea sprouts was
simulated using the developed computer programme. The
transpiration and respiration rate parameters and the mass
of chickpea sprout were taken as the produce parameters.
The thickness and the permeability coefficients for O2 and
CO2 were used as film parameter. The total surface area of
the package, void volume of the packages, number and size
of perforations and effective permeability of perforation
for O2 and CO2 constituted the inputs for package parameter
at the selected temperature (10oC), and 75 % relative
humidity (Table 1). The initial in-pack and the partial
pressure of the different gases were taken as the input for
initial environmental conditions. Initially, the package
headspace contained air, so initial in-pack partial pressure
for O2 and CO2 were taken as 21.6 and 0.03 %, respectively
(Talasila and Cameron, 1997). Similarly, as the storage
19
JAE : 49 (2)
atmosphere (or environmental) comprised of normal air,
the outside partial pressure for O2, CO2 and H2O were also
taken as 21.16 and 0.03 %, respectively. The step-size for
the time interval selected for the simulation studies was
taken as one hour for the entire storage period.
Simulation conditions
The initial conditions for the simulation were set as follows:
concentration of O 2 inside the bag= 21.6±0.1 %,
concentration of CO2 inside the bag = 0.03±0.1 %, relative
humidity of air = 75%, storage temperature= 10oC, and
heat transfer coefficient of the air inside and outside the
package = 1 W.m-1.K-1.
Model validation
The predicted value of in-pack gaseous composition of O2
and CO2, at any point of time, obtained from the computer
implementation of the numerical solutions of equation 10,
11 and 12 were compared with the subjective (AOAC,
1965) and objective (Rangana, 1986) experimental data,
 April - June, 2012 Mathematical Model for Shelf-life of Chickpea Sprouts under Modified Atmospheric Packaging
Table 1. Input package parameters
Parameter
Package length, m
Package breadth, m
Area of package, m2
Void volume, ml
Thickness of PP & LDPE polymeric film, μm
No of perforations
Diameter of perforations, mm
Effective permeability of perforation, ml.h-1.kP-1
from actual storage under MAP in different film packages.
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020
The determined parameters were correlated with the
predicted value of in-pack gaseous composition and
Members Copy, Not for Commercial Sale
subsequently with the shelf life of chickpea sprouts under
www.IndianJournals.com
MAP corresponding to the limiting value of the lightness
of hypocotyl of chickpea sprouts (L=43). The different
grades of chickpea sprouts based on the lightness of
hypocotyl (L≥43) would qualify as wholesome and well
flavoured produce from the point of view of consumer.
Experimental Procedure
Plant material
Chickpea (Cicer arietinum L.) sample of variety PBG-5 at
full maturity was collected from a local farm in autumn.
Chickpea seed were carefully inspected, any soil residues
removed from grain surface, uniformly treated with Calcium
Hypo-chloride [Ca (OCl)2]@ 20,000 ppm for 15 min for
sterilization, and then soaked in clean water (1: 3, w/v) for
12 h (overnight) at ambient room temperature. In the next
morning, the water was drained and the soaked seed were
rinsed with clean fresh water before being shifted to clean
sterile muslin cloth and placed in dark at ambient
temperature of 26±4 oC for sprout growth. After 36 h, the
sprouts were taken for experimentation.
Storage condition
Sprouted samples were stored in modified atmosphere at
10±1oC and 75% RH, using a walk-in-type cool chamber,
and analyzed every day until the end of the storage period
of 7 days. Unpacked chickpea sprout sample stored at
10±1oC and 75% RH was used as control.
20
Value
0.182
0.131
0.046
100g: 823.12; 150g:
893.52; 200g: 964.04
2.54
06
0.30
0.986
Physiological loss in mass (PLM)
Physiological loss in mass was determined by weighing all
samples with a laboratory level weighing scale (Model CX
504, Scaltec Instruments GmbH, Germany) having least
count ±0.001g, at the beginning and end of the storage
period. The difference between the two values was
considered as mass loss and expressed in per cent.
  Initial mass − Final mass
PLM (%) = × 100
Initial mass for storage of chickpea sprouts under MAP
...(13)
Package headspace gas concentration
The headspace gas concentration of O2 and CO2 were
analyzed using a portable headspace gas analyzer (Model
902 D Dualtrak, Quantek). The apparatus uses an
electrochemical and an infrared sensor to evaluate the
headspace gas concentration and express it in percent. The
sensor probe was inserted in the headspace of polymeric
package and sensor signals were converted to gas
concentration values of O2 and CO2, which were directly
read on the digital display panel.
pH analysis
To measure pH, sprouted chickpea mixture was prepared
as described by Barry-Ryan et al. (2000) using 1:1 of
product and distilled water. Ten grams of chickpea sprout
mixture were blended for 2 min with 10 ml of distilled
water (pH: 7). Observations on pH of the prepared mixture
were then taken using a portable pH meter (H160G portable
pH meter). The pH of freshly harvested sprouts was
measured before packaging and later on each day of storage
with three replications.
 Ranjeet Singh, Ashok Kumar , Jarnail Singh and S. D. Kulkarni JAE : 49 (2)

Hypocotyl colour and carbon dioxide evolution stabilized around

Hypocotyl surface colour was measured at termination of
sprouting and during storage using a handle colourimeter
(chromameter) (Miniscan XE plus, Hunter associates,
USA) appropriately calibrated with a standard white tile
(UE certificated) with the following parameters: X=83.47,
Y=84.43, Z=95.16 with illuminant C/2o, according to CIE
L*, a*, b* scale. Data were collected for the hypocotyls and
reported as an average of 30 measurements.
Yeast and mould counts
Twenty-five g of each sample were aseptically placed into
a sterile stomacher bag with an appropriate amount of
buffered peptone water (Difco, Detroit, Mich., U.S.A.) to
achieve a 10-1 dilution and pummelled for 2 min in a Tecmar
400 Stomacher (Tecmar® Co., Cincinnati, Ohio, U.S.A.).
Serial dilutions were made in 0.1% buffered peptone water.
Total yeast and moulds were enumerated (Soylemez, 2001).
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020
99.94ml.kg-1.h-1 and 66.52 ml.kg-1.h-1, respectively. Similar
trends of rate of oxygen consumption and carbon dioxide
evolution were observed in PP package with 150g of mass.
Package with 200g stabilized at around 66.30; 65.19
ml.kg-1.h-1 and 98.83 and 97.72 ml.kg-1.h-1, respectively.
Likewise, Fig 3b shows that in-pack O2 depleted at a
relatively faster rate leading to decline in oxygen
consumption rate within a short span of time in LDPE
package with 100g mass. During initial 24 h, the rate of
oxygen consumption and carbon dioxide evolution
stabilized at 96.72 ml.kg -1.h -1 and 63.52 ml.kg -1.h -1,
respectively. Similar trends of rate of oxygen consumption
and carbon dioxide evolution were observed in PP package
having 150g, while 200g package rate stabilized at around
95.95 and 94.95 ml.kg-1.h-1 for O2 and 63.31 and 61.50
ml.kg-1.h-1 for CO2, respectively.
The trends of both the curves became asymptotic, as evident

Overall acceptability
from the straight-line portion in Fig 3a and 3b. However,
Visual quality evaluation was carried out for overall steady state was established after sometime when both these
Members Copy, Not for Commercial Sale

acceptance using a 10 point hedonic scale with the help of rates matched. Thus, attaining equilibrium at a faster rate
www.IndianJournals.com

a test panel consisting of five panelists of different age

groups and having different eating habits. The sprouted Predicted O2
chickpea was served raw and the average indices (A.I.) of Predicted CO2
all the panelists were computed for different samples
Respiration rate, ml.kg-1.h-1

(Ranganna, 1986):

  Total Scores
A. I = … (14)
No. of evaluators

Statistical Analysis
The entire set of experiment was replicated thrice. Analysis
of variance (ANOVA), coefficient of determination (R2)
and standard error for both objective and subjective (a)
parameters were carried out using SPSS 14.0 software. The Predicted O2
developed model was analyzed using GraphPad PRISM® Predicted CO2
Version 5.00.288 software (GraphPad Software, Inc.).
Respiration rate, ml.kg-1.h-1

RESULTS AND DISCUSSION

Rate of Respiration
Output of the model component computed the in-pack
gaseous composition for any specified time interval. The
actual experimental observations of in-pack gaseous
compositions were compared with model simulated values
for validation. Fig 3a depicts that in-pack O2 depleted at a
faster rate leading to decline in oxygen consumption rate Fig. 3: Simulated results for respiration rate in (a) PP
within a short span of time in PP package having 100g and (b) LDPE polymeric packages (200g) under
mass. During initial 24 h, the rate of oxygen consumption MAP for a storage period of 7 days

21
 April - June, 2012 Mathematical Model for Shelf-life of Chickpea Sprouts under Modified Atmospheric Packaging

is highly desirable, and requires appropriate matching of
permeability through film and perforations with the rates
of respiration of the produce.
In-pack Gaseous Compositions
The in-pack O2 composition in PP package, remained well
above the lower limit throughout the storage period of 7
days for all the treatments (Fig.4, Table 2). The headspace
gaseous composition, steady state condition of 14.99 and
7.92 % (Table 3) was achieved in 24 h of storage in PP
package having 100g mass. Following similar trend, 150g
and 200g pack containing fresh chickpea sprouts, gas
compositions were 15.77 and 9.99 %; 13.28 and 13.41 %,
respectively. O2 concentrations decreased sharply with
increase in package mass, but did not differ much after
first day of storage. This indicated that the atmospheric
modulation established immediately as the experimental
packages were placed under designd MAP. The computer
generated model predicted results, obtained through
simulation for a particular set of variables, were in close
agreement with experimental observations under the
specified conditions (Fig 5).
Similarly, it was observed that under steady-state condition,
the simulated results for gaseous composition O2 and CO2
having mass of 100g was 14.21 and 10.57 %, respectively
(Fig 6). Similar pattern of experimental results for O2 and
CO2 in-pack gas concentrations for LDPE (150g and 200g)
containing fresh chickpea sprouts during the first 24 h of
storage were obtained as 12.09 % and 13.71 %; 10.10 %

Table 2. Headspace (HS) of experimental gaseous composition (%) in chickpea sprouts sample
HS gas composition in chickpea sprouts sample packed in PP (10oC)
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020

100g; O2 Av. 150g; O2 Av. 200g; O2 Av.

21.6±0.1 21.6±0.1 21.6±0.1 21.60±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1
17.23±0.1 20.14±0.1 19.20±0.1 18.86±0.1 16.79±0.1 17.52±0.1 18.22±0.1 17.51±0.1 15.19±0.1 15.63±0.1 14.44±0.1 15.08±0.1
Members Copy, Not for Commercial Sale

15.14±0.1 19.12±0.1 18.73±0.1 17.67±0.1 15.23±0.1 16.98±0.1 16.88±0.1 16.36±0.1 13.42±0.1 14.27±0.1 15.24±0.1 14.31±0.1
www.IndianJournals.com

14.92±0.1 18.82±0.1 18.42±0.1 17.38±0.1 14.52±0.1 14.78±0.1 15.76±0.1 15.02±0.1 12.29±0.1 14.01±0.1 12.52±0.1 12.94±0.1
15.03±0.1 17.71±0.1 17.78±0.1 16.84±0.1 13.91±0.1 14.71±0.1 16.43±0.1 15.01±0.1 12.66±0.1 13.12±0.1 12.35±0.1 12.71±0.1
14.85±0.1 16.92±0.1 17.01±0.1 16.26±0.1 13.81±0.1 14.62±0.1 15.98±0.1 14.80±0.1 12.79±0.1 12.98±0.1 12.13±0.1 12.63±0.1
14.76±0.1 16.94±0.1 16.42±0.1 16.04±0.1 13.69±0.1 14.53±0.1 15.89±0.1 14.70±0.1 12.52±0.1 12.88±0.1 11.97±0.1 12.45±0.1
14.46±0.1 16.33±0.1 16.12±0.1 15.63±0.1 13.47±0.1 14.39±0.1 15.51±0.1 14.45±0.1 12.31±0.1 12.74±0.1 11.42±0.1 12.15±0.1
100g; CO2 Av. 150g; CO2 Av. 200g; CO2 Av.
0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1
9.13±0.1 9.16±0.1 9.66±0.1 9.32±0.1 11.12±0.1 11.01±0.1 11.92±0.1 11.35±0.1 15.42±0.1 16.39±0.1 14.71±0.1 15.50±0.1
9.27±0.1 8.87±0.1 9.41±0.1 9.18±0.1 11.21±0.1 10.98±0.1 11.84±0.1 11.34±0.1 15.01±0.1 16.12±0.1 14.62±0.1 15.25±0.1
8.52±0.1 8.62±0.1 9.12±0.1 8.75±0.1 11.10±0.1 10.85±0.1 11.72±0.1 11.22±0.1 14.72±0.1 15.76±0.1 14.34±0.1 14.24±0.1
8.34±0.1 8.59±0.1 9.01±0.1 8.65±0.1 11.16±0.1 10.76±0.1 11.77±0.1 11.23±0.1 14.75±0.1 15.65±0.1 13.98±0.1 14.79±0.1
8.52±0.1 8.42±0.1 8.94±0.1 8.62±0.1 11.13±0.1 10.99±0.1 11.70±0.1 11.27±0.1 14.74±0.1 15.37±0.1 13.53±0.1 14.54±0.1
8.49±0.1 8.40±0.1 8.93±0.1 8.60±0.1 11.12±0.1 10.55±0.1 11.65±0.1 11.10±0.1 14.69±0.1 15.26±0.1 12.98±0.1 14.31±0.1
8.45±0.1 8.39±0.1 8.94±0.1 8.59±0.1 11.10±0.1 10.51±0.1 11.64±0.1 11.08±0.1 14.66±0.1 15.19±0.1 12.73±0.1 14.19±0.1
HS gas composition in chickpea sprouts sample packed in LDPE (10oC)
100g; O2 Av. 150g; O2 Av. 200g; O2 Av.
21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1 21.6±0.1

15.23±0.1 15.23±0.1 15.42±0.1 15.29±0.1 13.23±0.1 14.4±0.1 12.64±0.1 13.42±0.1 11.92±0.1 11.4±0.1 10.92±0.1 11.42±0.1
15.12±0.1 14.22±0.1 14.72±0.1 14.68±0.1 12.95±0.1 13.56±0.1 12.52±0.1 13.01±0.1 11.52±0.1 11.92±0.1 8.87±0.1 10.77±0.1
15.09±0.1 14.38±0.1 14.52±0.1 14.66±0.1 12.89±0.1 13.05±0.1 11.92±0.1 12.62±0.1 10.28±0.1 10.27±0.1 8.82±0.1 09.79±0.1
14.73±0.1 14.28±0.1 13.72±0.1 14.24±0.1 12.69±0.1 13.89±0.1 11.26±0.1 12.61±0.1 10.22±0.1 10.14±0.1 8.66±0.1 09.67±0.1
14.63±0.1 14.27±0.1 13.92±0.1 14.27±0.1 12.84±0.1 13.36±0.1 11.13±0.1 12.44±0.1 10.19±0.1 10.42±0.1 8.15±0.1 09.58±0.1
14.25±0.1 14.38±0.1 14.02±0.1 14.21±0.1 12.63±0.1 13.32±0.1 11.72±0.1 12.55±0.1 10.18±0.1 10.19±0.1 9.24±0.1 09.87±0.1
14.22±0.1 14.4±0.1 13.99±0.1 14.20±0.1 12.14±0.1 13.42±0.1 11.63±0.1 12.39±0.1 10.05±0.1 10.41±0.1 9.64±0.1 10.03±0.1
100g; CO2 Av. 150g; CO2 Av. 200g; CO2 Av.
0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1 0.03±0.1
9.75±0.1 10.09±0.1 10.42±0.1 10.08±0.1 14.42±0.1 13.84±0.1 14.92±0.1 14.39±0.1 17.61±0.1 17.15±0.1 17.74±0.1 17.50±0.1
9.52±0.1 10.64±0.1 10.92±0.1 10.36±0.1 14.4±0.1 13.96±0.1 14.89±0.1 14.41±0.1 17.55±0.1 16.96±0.1 15.62±0.1 16.71±0.1
9.36±0.1 10.72±0.1 11.01±0.1 10.37±0.1 13.98±0.1 13.52±0.1 14.47±0.1 13.99±0.1 16.22±0.1 16.88±0.1 15.12±0.1 16.07±0.1
9.12±0.1 10.82±0.1 10.82±0.1 10.25±0.1 13.83±0.1 12.99±0.1 14.33±0.1 13.71±0.1 16.06±0.1 16.72±0.1 15.01±0.1 15.93±0.1
8.98±0.1 10.14±0.1 10.52±0.1 09.88±0.1 13.67±0.1 12.87±0.1 14.72±0.1 13.75±0.1 16.98±0.1 16.65±0.1 14.97±0.1 16.20±0.1
8.82±0.1 10.34±0.1 11.72±0.1 10.29±0.1 13.9±0.1 12.84±0.1 14.92±0.1 13.88±0.1 16.78±0.1 16.58±0.1 15.32±0.1 16.22±0.1
8.85±0.1 10.74±0.1 12.12±0.1 10.57±0.1 13.52±0.1 12.78±0.1 14.43±0.1 13.57±0.1 16.42±0.1 16.34±0.1 15.39±0.1 16.05±0.1

22
 Ranjeet Singh, Ashok Kumar , Jarnail Singh and S. D. Kulkarni JAE : 49 (2)

Predicted pO2 pO2

Predicted pCO2 pCO2
Headspace gas, O2/CO2

Headspace gas, %
(Simulated)
Fig. 4: Simulated results for gas composition of O2/CO2
for chickpea sprout in PP package (200g) under
Headspace gas composition, % (Actual)
MAP for a storage period upto 7 days
Actual and simulated values are non-significant at 5% level
Table 3. Actual and simulated results for in-pack gas of significance (P<0.05)
composition (%) of polymeric film package (200g) (a)
under MAP
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020

Composition Actual Simulated

Members Copy, Not for Commercial Sale

PP
www.IndianJournals.com

Headspace gas, %

O2 14.46 14.99
(Simulated)

CO2 8.45 7.92

LDPE
O2 14.22 14.21
CO2 8.85 10.57

and 16.86 %, respectively, which is highly desirable in

maintaining the quality of fresh-cut produce, as earlier
reported (Kader et al., 1989; Zagory, 1998).
It was also observed (Fig. 4 and 6) that the gaseous
composition, O2 and CO2 in LDPE film package was
relatively higher than those packed in PP film package.
However, chickpea sprouts being a low respiring produce,
packing in PP package was found suitable for specified
instants of time (24, 48, 72, 97, 120, 144 and 168 h) than
those for LDPE film package. The simulated in-pack
gaseous concentrations for LDPE film packages (Fig. 7)
suggested that the experimental and the simulated results
for in-pack gaseous concentrations, O2 and CO2 did not
differ significantly ( pd<.05) and remained in fair
agreement.
Hypocotyl Colour of Chickpea Sprouts
Hypocotyl colour of chickpea sprout was an important
parameter and reflected freshness of produce. The mean
Lh value for chickpea sprout hypocotyl sample before
Headspace gas, % (Actual)
(b)
Actual and simulated values are non significant at 5% level
of significance (P<0.05)
Fig. 5: Simulated and actual results for head space gas
composition (a) O2 and (b) CO2 for chickpea
sprout in PP package (200g) under MAP
storage was 67.68. Hypocotyl ‘L’ value for PP (100g and
150g) and LDPE (100g, 150g and 200g) packaged produce
were non-significantly different, indicating no appreciable
deterioration in quality parameter like PLM, pH, yeast and
mould count during subjective measurements,
discolouration and overall acceptability during objective
measurement. However, significant difference in hypocotyl
Lh (I) value was observed in 200g PP package (Table 4, 5).
Thus, the ‘L’ value of hypocotyl Lh (I) of 200 g PP package
was selected as quality index to correlate chickpea sprout
quality with its shelf life.

23
 April - June, 2012 Mathematical Model for Shelf-life of Chickpea Sprouts under Modified Atmospheric Packaging

Predicted pO2 pO2

Predicted pCO2 pCO2

Headspace gas, %
Headspace gas O2/CO2

(Simulated)
Headspace gas, % (Actual)
Fig. 6: Simulated results for gas composition of O2/CO2
for chickpea sprout in LDPE package (200g) Actual and simulated values are non significant at 5% level of
under MAP for a storage period upto 7 days significance (P<0.05)
(a)
Composite Model based on Hypocotyl Colour of
Chickpea Sprout
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020

The results of predicted gaseous concentration O2 and CO2, Headspace gas, %

storage time and experimental ‘Lh’ value of chickpea sprout (Simulated)
packed in 200g PP polymeric film were correlated by
Members Copy, Not for Commercial Sale
www.IndianJournals.com

multiple regression analysis and the following equation was

obtained (R2=0.98):

Lh (I) = 20.067-0.2698* Po2in – 0.07246* Po2out – 0.21023*t

(15)

Where,
Lh = Lightness of chickpea hypocotyl colour,
Headspace gas, % (Actual)
Po2in = Gas concentration (O2) inside film package, kPa, Actual and simulated values are non significant at 5% level of
Po2out = Gas concentration (CO2) inside film package, kPa, significance (P<0.05)
and (b)
T= Strong time, h. Fig. 7: Simulated and actual results for headspace gas
composition (a) O2 and (b) CO2 for chickpea
sprout in LDPE packages (200g) under MAP
Table 4. Comparison of subjective and objective quality parameters of chickpea sprouts stored under modified atmospheric
packaging
MAP Subjective measure Objective measure (9-1)

HS Gas (%) PLM pH Hypo- Yeast and Discolour Overall

O2 CO2 (%) (%) cotyl mould acceptabi
colour (CFU.g-1) lity
PP 100 15.63 8.59 0.517 8.270 38.50 3.37 7.6 5.6
PP 150 14.45 11.08 0.631 8.650 37.67 4.22 7.6 7.8
PP 200 12.15 14.19 0.393 8.556 43.00* 2.03 8.4 8.6
LDPE 100 14.20 10.57 0.451 7.850 28.64 5.53 6.8 5.0
LDPE 150 12.39 14.43 0.751 6.990 32.59 6.61 6.2 7.4
LDPE 200 10.03 16.05 0.982 5.983 38.57 9.43 5.4 2.6
Control
PP - - 5.545 8.653 16.16 38.61 1.2 1.0
LDPE - - 6.492 5.783 11.56 52.01 1.0 1.0
 
*Significantly differ at 5% level of significance

24
 Ranjeet Singh, Ashok Kumar , Jarnail Singh and S. D. Kulkarni JAE : 49 (2)

Table 5. Statistical results of subjective and objective quality parameters of chickpea sprout stored under modified
atmospheric packaging (PP 200)

Parameter PP100 PP 150 PP200 LDPE 100 LDPE 150 LDPE 200
Subjective R2 SE R2 SE R2 SE R2 SE R2 SE R2 SE
measure

HS Gas, O2 0.87 0.98 0.89 1.17 0.92 1.12 0.92 1.62 0.89 1.27 0.97 2.18
(%)** 0.86 0.67 0.88 1.28 0.91 1.98 0.89 2.18 0.92 0.97 0.96 2.37
HS Gas, CO2
(%)**
PLM** 0.89 1.62 1.27 1.27 0.87 0.18 0.88 0.29 0.87 1.29 0.95 2.38
pH** 0.95 1.03 1.38 1.73 0.95 0.26 0.83 1.83 0.97 2.17 0.95 2.10
Hypo-cotyl 0.79 2.11 2.17 0.97 0.96* 2.12 0.91 2.01 0.86 2.34 0.86 1.63
colour**
Yeast and mould 0.78 1.36 2.26 0.79 0.92 1.32 0.89 2.17 0.96 2.02 0.97 1.93
(CFU/g)**
Objective
measure (9-1)
Discolour** 0.97 0.73 1.32 0.97 0.97 1.76 0.94 1.37 0.87 1.63 0.89 1.36
Overall 0.96 0.86 1.73 1.73 0.95 1.97 0.89 1.48 0.95 1.48 0.79 1.27
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020

acceptability**
Members Copy, Not for Commercial Sale

*Significant at 5% level of significance

www.IndianJournals.com

**Non- Significant at 5% level of significance

SE: Standard error

In the final composite model, Eq. 15 was incorporated to
predict shelf life of chickpea sprouts under MAP. The Lh-
value (lightness of hypocotyl) decreased during the
specified storage period under MAP (Fig. 8). After 168 h
of storage, chickpea sprouts had lightness corresponding
to Lh-value of 43. This implied that even after more than 7
days of storage, chickpea sprouts was acceptable to the
consumer. Hence, the mathematical relationship among
various transient state variables served as a tool to predict
Hypocotyl colour `L’ value
the safe storage period of chickpea sprouts under MAP.
CONCLUSIONS
A mathematical model developed on the basis of Ficks law
of diffusion was confirmed to yield adequate description
of product subjective and objective quality parameters
during storage under modified atmospheric packaging and
prediction of shelf life of produce. The composite model
predicted the shelf life of produce for more than 7 days at
hypocotyls colour value of 43 with acceptable quality
parameters corresponds with observed values. The
capability of developed model in tracking the gas
composition revealed a substantial effect of produce

respiration models on the predicted values (R2= 0.92).

Verification of developed model using the prediction of
in-pack gaseous consumption and the experimental value
showed a near proximity.

REFERENCES

AOAC. 1965. Official Methods of Analysis. 10th Ed.,

Storage period, days
Fig. 8: Variation in hypocotyl lightness of chickpea
sprouts in PP package (200g) during MAP storage
Washington D C, 235-237.
Barry-Ryan C; Pacussi J M ; Beirne OD. 2000. Quality
of shredded carrots as affected by packaging film and
storage temperature. J. Food Sci., 65 (4), 726-730.

25
 April - June, 2012 Mathematical Model for Shelf-life of Chickpea Sprouts under Modified Atmospheric Packaging

Beaudry R M; Cameron A C; Shirazi A; Dostal L D L. and perforations. J. Membr. Sci., 208 (1–2), 269–283.
1992. Modified atmosphere packaging of blue berry fruit.
Rai D R; Oberoi H S; Baboo B. 2002. Modified
J. Am. Soc. Horti. Sci., 117, 436-441.
atmosphere packaging and its effect on quality and shelf-
Cameron A C; Boylan-Pett W; Lee J. 1989. Design of life of fruits and vegetables – An overview. J. Food Sci.
modified atmosphere-packaging system: Modeling oxygen Technol., 39 (3), 199-207.
concentrations under sealed packages of tomato fruits. J.
Ranganna S. 1986. Handbook of analysis and quality
Food Sci., 54, 413-416, 1421.
control for fruit and vegetable products. Tata McGraw-Hill
Del MA; Romani S. 2006. Use a simple mathematical Education, New Delhi, 197-198.
model to evaluate dipping and MAP effects on aerobic
Rao B S; Shantha C K. 1992. Differential Calculus. 2nd
respiration of minimally processed apples. J. Food Engg.,
ed, New Age International Pub, New Delhi, 97-98.
76(34), 334-340.
Salvador M L; Jaime P; Oria R. 2002. Modeling of O2
Emond J P; Castaigne F; Toupin C J; Desilets D. 1991.
and CO2 exchange dynamics in modified atmosphere
Mathematical modeling of gas exchange in modified
packaging of Burlat cherries. J. Food Sci., 67 (1), 231–
atmosphere packaging. Trans. ASAE, 34 (1), 239-45.
235.
Fonseca S C; Oliveira F A R; Brecht J K. 2002 Modeling
Soylemez G; Brashears M M; D A Rashears; Smith D
respiration rate of fresh fruits and vegetables for modified
A; Cuppett SL. 2001. Sprouts after a chlorine treatment
atmosphere packages: a review. J. Food Eng., 52, 99–119.
and packaging modifications. J. Food Sci., 66 (1), 153-
Downloaded From IP - 120.57.100.139 on dated 14-Sep-2020

Hayakawa K; Henig Y S; Gilbert S G. 1975. Formulae 157.

for predicting gas exchange of fresh produce in polymeric
Members Copy, Not for Commercial Sale

Susanna C F; Fernanda A R; Jeffrey K B. 2002.

film package. J. Food Sci., 40, 186-191.
www.IndianJournals.com

Modeling respiration rate of fresh fruits and vegetable for

Iqbal T; Fernanda A; Rodrigues S; Mahajan P V; Kerry modified atmosphere packaging: a review. J. Food Eng.,
J P. 2009. Mathematical modeling of O2 consumption and 52 (6), 99-119.
CO2 production rates of whole mushrooms accounting for
Talasila P C; Cameron A C. 1997. Free volume changes
the effect of temperature and gas composition. Int. J. Food
in flexible, hermetic packages containing respiring produce.
Sci. Technol., 44 (7), 1408–1414.
J. Food Sci., 60, 569-664.
Kader A A; Zagory D; Kerbel E L. 1989. Modified
Techavises N; Hikida Y. 2008. Development of
atmosphere packaging of fruits and vegetables. Crit. Rev.
mathematical model for simulating gas and water vapour
Food Sci. Nutr., 28 (1), 1-30.
exchanges in modified atmosphere packaging with
Lee D S; Heggar P E; Lee J; Yam K L. 1991. Model for microscopic perforation. J. Food Eng., 85, 94-104.
fresh produce respiration in modified atmospheres based
Toshitaka U; Daisuke D. 2004. Development of a
upon the principle of enzyme kinetics. J. Food Sci., 56,
mathematical model for dependence of respiration rate of
1580-1585.
fresh produce on temperature and time. Post Harvest Bio.
Liu Y; Li Y. 2004. Experimental study on Michaelis- Technol., 34 (3), 285-293.
Menten type respiration mode. J. Shanghai Jiao Tong Univ.,
Zagory D. 1998. An update on modified atmosphere
6 (1), 1170-1173.
packaging of fresh produce. Pack. Int., 117, 1-5.
McGuiree RG. 1992. Reporting of objective color
Zhu M; Chu C L; Wang S L; Lencki R W. 2002.
measurements. Hort. Sci., 27, 1254-1255.
Predicting oxygen and carbon dioxide partial pressures
Paul D; Clarke R. 2002. Modelling of modified within modified atmosphere packages of cut rutabaga. J.
atmosphere packaging based on designs with a membrane Food Sci., 67 (1), 714-721.

26