Prediction and validation of transpiration model for chickpea sprouts (Cicer arietinum L.) in closed system under modified atmosphere

Transpiration is an important physiological process that affects the quality attributes such as package weight, color, appearance and texture of chickpea sprouts, A loss in weight of only 5% may cause fresh produce to lose freshness and appear wilted and it is an important parameter to be considered while designing appropriate packaging system. To measure the transpiration rate an experimental setup was developed to monitor the weight loss of chickpea sprouts at different atmospheric temperatures (5, 10 and 15 oC) and relative humidity conditions. Weight loss of fresh packed chickpea sprouts was measured and transpiration rates were calculated for each treatment. Transpiration rate of sprouts varied from 1.17-2.15 under all the combinations of temperature and humidity tested. A predictive model for transpiration rate behavior of chickpea sprouts was developed to understand the moisture loss pattern at MA storage temperature (10 oC) and varied relative humidity. The developed model was tested and validated at 10 oC and observed in good agreement between actual and simulated transpiration rate values.