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Postharvest Biology and Technology 80 (2013) 25–30

Contents lists available at SciVerse ScienceDirect

Postharvest Biology and Technology

jou rna l h omepa g e: www.elsev ier .com/ locate /postharvbio

odelling the effect of time and temperature on respiration rate of selectedresh-cut produce

.B. Waghmarea, P.V. Mahajanb, U.S. Annapurea,∗

Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, IndiaDepartment of Process and Chemical Engineering, University College Cork, Ireland

r t i c l e i n f o

rticle history:eceived 30 July 2012ccepted 19 January 2013

eywords:espiration rate

a b s t r a c t

For the design of modified atmosphere packaging (MAP) it is necessary to know the influence of timeand temperature on the respiration rate (RR) of fresh-cut produce. Mathematical modelling is used forprediction of RR as a function of both time and temperature. In this work, RR of three fresh-cut productsviz. coriander, cluster beans and beetroot, were quantified and a mathematical model was developedfor prediction of RR as a function of both time and temperature. RR (RO2 and RCO2 ) of each fresh-cut

◦

resh-cut produceodelling

emperatureackaging

produce was measured at 10, 20 and 30 C for storage times of 1–5 d under aerobic conditions usinga closed system. RO2 of coriander, cluster beans and beetroot ranged from 54.0 to 228.6, 40.5 to 143.9and 11.5 to 130.5 mg kg−1 h−1 respectively and RCO2 ranged from 81.2 to 301.7, 52.7 to 199.7 and 33.5 to195.2 mg kg−1 h−1 respectively over the three storage temperatures tested. Temperature and the interac-tion of time and temperature had significant effects on RR. The dependence of respiration rate of fresh-cut

and t

produce on temperature

. Introduction

Consumer demand for fresh-cut (minimally processed) pro-uce is growing rapidly, but maintaining product quality has been

significant problem (Ma et al., 2010). Types of fresh produceary widely, from fruit to root vegetables, and such produce con-inues to respire durng the postharvest period. It is difficult toreserve fresh-cut produce for long storage periods because ofespiration, transpiration, enzymatic activity of the living tissuend microbiological safety (Arganosa et al., 2008). Cluster beanCyamopsis tetragonoloba), coriander (Coriandrum sativum L.) andeetroot (Beta vulgaris) were specifically selected for this studyecause they are extremely perishable. There has been very littleublished on studies of these selected fresh-cut products. Clusterean is used as an important industrial crop in India (Arora andahuja, 2008). Coriander is a herb which is used as an importantpice due to its exotic flavour, stimulant and carminative propertiesAhmed et al., 2004). Fresh-cut coriander is more prone to microbial

poilage than whole coriander due to tissue damage (Wang et al.,004). Beetroot have antioxidant properties due to the presence ofhe nitrogen compounds betalains (Pitalua et al., 2010). It contains

∗ Corresponding author at: Food Engineering and Technology Department, Insti-ute of Chemical Technology (Formerly UDCT), Nathalal Parikh Marg, MatungaEast), Mumbai 400 019, India. Tel.: +91 22 33612507; fax: +91 22 33611020.

E-mail addresses: us.annapure@ictmumbai.edu.in, udayannapure@gmail.comU.S. Annapure).

925-5214/$ – see front matter © 2013 Elsevier B.V. All rights reserved.ttp://dx.doi.org/10.1016/j.postharvbio.2013.01.012

ime was well described by Arrhenius and first order decay models.© 2013 Elsevier B.V. All rights reserved.

high amounts of moisture which reduces its shelf-life (Figiel, 2010).Cluster beans, coriander, and beetroot have very short shelf-livesand due to non-availability of postharvest processing facilities, aconsiderable amount of the produce is wasted.

Modified atmosphere packaging (MAP) is a technique whichsuccessfully prolongs the shelf-life of fresh or minimally processedfoods. Fresh-cut processing increases respiration rates andcauses major tissue disruption as enzymes and substratesbecome mixed (Sandhya, 2010). Respiration involves a chain ofoxidation–reduction reactions, each of which is catalyzed by aspecific enzyme and breaks down organic reserves to simplermolecules (Kays, 1991; Fonseca et al., 2002). An inverse relationexists between respiration rate and storage life. The higher the res-piration rate of fresh produce, the shorter the shelf-life, and thelower the rate, the longer the life (Garcia and Barrett, 2002). MAPhas been used to increase the shelf-life of both coriander (Aharoniet al., 1989) and beetroot (Toivonen et al., 2009).

MAP is effective only when there is consistent temperaturemanagement during processing and the entire distribution channel.Improper temperature control will impact on the effectiveness ofthe packaging system (Brandenburg and Zagory, 2009). Predictingand controlling respiration rates of fresh produce at a particu-lar storage temperature and gas composition is time consuming(Bhande et al., 2008).

A few studies have been conducted on modeling to describe theeffect of time and temperature on respiration rate of material suchpomegranate fruit and arils (Caleb et al., 2012b), sliced mushroom(Iqbal et al., 2009a), and shredded carrots (Iqbal et al., 2005), but

2 Biolog

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6 R.B. Waghmare et al. / Postharvest

o the best of our knowledge, there is no published report on pre-ictive models to describe the effect of time and temperature onespiration rate of selected fresh-cut produce.

Hence, the present work was undertaken with the followingbjectives:

(i) To quantify the respiration rate of fresh-cut produce (clusterbeans, coriander and beetroot) as a function of time and tem-perature.

ii) To develop and validate a mathematical model for predictingrespiration rate using combined Arrhenius and first order decayequations.

. Materials and methods

.1. Sample preparation

Freshly harvested coriander (C. sativum L.), cluster beans (C.etragonoloba) and beetroot (B. vulgaris) were procured from thegriculture Produce Market Committee (APMC), Mumbai, and werellowed to equilibrate to the test temperatures. The coriander sam-les were sliced to a length of around 5 cm, washed and rinsed inap water. Cluster beans were washed with tap water and cut to aength of 2 cm. Beetroot were washed with water and shredded torovide the test material. Shreds were approximately 4 mm wide,0 mm long and 2 mm thick.

.2. Experimental setup

O2 consumption and CO2 production rates of fresh-cut produceere measured using the modified version of a closed system under

mbient air (Iqbal et al., 2009b; Caleb et al., 2012a,b). In this sys-em, the product was exposed to change in gaseous environmentor a short period (5 h) in order to avoid change in respiration pat-ern under MA conditions. Coriander, cluster beans and beetrootamples weighing approximately 135, 145 and 150 g respectivelyere placed into 1350 mL glass jars. Samples were placed in the

pen topside and were closed with the lid. Parafilm was used inetween glass jar and lid to make it airtight. The glass jar lid had aalve with a rubber septum for gas concentration measurements.he jars were stored in a programmable environmental test cabinetRemi Instrument Ltd., Mumbai, India) which was maintained at theesired temperature. Glass jars containing samples were stored athree different temperatures 10, 20 and 30 ◦C. Experiments wereerformed in three replicates.

To illustrate the effect of time on respiration rate, O2 and CO2oncentrations inside the glass jars were measured hourly for aeriod of 5 h. After this, the jars were opened slightly to minimizeapid moisture loss and also to avoid built-up of sub-atmosphericases. On the next day, the glass jars were again closed with theelp of parafilm and gas concentrations were measured. This wasontinued for 5 consecutive days.

The linear portion of experimental data of gas concentrationsas used to calculate RO2 and RCO2 using Eqs. (1) and (2), respec-

ively

O2 = yiO2

− RO2 .W

Vf.(t − ti) × 100 (1)

CO2 = yiO2

+ RCO2 .W

Vf.(t − ti) × 100 (2)

here:

yiO2

= O2 concentration (%) at the initial time ti (hours, h)yO2 = O2 concentration (%) at time t (h)

y and Technology 80 (2013) 25–30

yiCO2

= CO2 concentration (%) at the initial time ti (h)W = total weight of the product (kg)Vf = free volume inside the glass jar (mL), which is the total volumeof the glass jar minus the volume occupied by the product. Thevolume occupied by the product was calculated by the mass to thedensity (�) of the fresh-cut produce (� of coriander, cluster beansand beetroot are 0.98, 0.99 and 1.07 g/cm3 respectively). The freevolume was measured by the water displacement method.

2.3. Headspace analysis

Gas composition (O2, CO2) were monitored at regular intervalsthrough a rubber septum with the help of a needle connected to theCO2/O2 gas analyzer (PBI Dansensor, Checkmate 9900, Ringsted,Denmark). The apparatus uses a highly stable zirconium sensor forO2 determination and an infrared detector to detect CO2.

2.4. Model validation

Respiration rates of selected fresh-cut produce predicted bymathematical models were verified with experimental respirationrates at 15 ◦C. Coriander, cluster bean and beetroot samples ofapproximately 136, 145 and 151 g respectively were used to mea-sure respiration rates for verification purposes. The experimentalRO2 and RCO2 at 15 ◦C were determined using Eqs. (1) and (2) respec-tively and predicted RO2 and RCO2 were obtained by Eqs. (5) and (6)respectively.

2.5. Statistical analysis

Pareto analysis (Mahajan et al., 2008) was used with two factors(time and temperature) each at three levels of temperatures 10,20, and 30 ◦C at a 95% confidence interval to assess the effects oftime and temperature, and the interaction between time and tem-perature on the respiration rates. The experimental data obtainedwere treated with one-way analysis of variance (ANOVA) at a 95%confidence interval to evaluate the effect of time and temperatureon respiration rate and respiratory quotient (RQ). All experimentswere carried out in triplicate and analyzed using Statistical software(Statistical 10.0, Statsoft, USA).

3. Results and discussion

3.1. Effect of time and temperature

Temperature had a significant effect on respiration rates ofcoriander, cluster beans and beetroot, as shown in Fig. 1. O2consumption (RO2 ) rates of coriander, cluster beans and beet-root ranged from 54.0 to 228.6, 40.5 to 143.9 and 11.5 to130.5 mg kg−1 h−1and CO2 production (RCO2 ) ranged from 81.2 to301.7, 52.7 to 199.7 and 33.5 to 195.2 mg kg−1 h−1 respectively overall the three storage temperatures tested. Respiration rates of allthree products decreased as storage temperature decreased. RO2and RCO2 decreased with storage temperature by 76.4 and 73.1%for coriander, 71.8 and 73.6% for cluster beans and 91.2 and 82.8%for beetroot. The respiratory rate at 30 ◦C was approximately 4 to 5times higher than at 10 ◦C. There was inconsistency between exper-imental and modelled values at 30 ◦C, possibly due to faster decayof the product which led to high variability of experimental dataobtained between the various trials. Similar effects of a decreasein respiration rate with reduced temperature were observed in

pomegranate arils stored for 5 d at 15, 10 and 5 ◦C (Caleb et al.,2012a). RO2 and RCO2 decreased by about 67% and 70% respectivelywhen the storage temperature of pomegranate arils decreased from15 to 5 ◦C.

R.B. Waghmare et al. / Postharvest Biology and Technology 80 (2013) 25–30 27

F d resp( valuv

ect0fR2Si2

twadcsroatGa

ig. 1. Effect of storage temperature 10, 20 and 30 ◦C on experimental and predictec) shredded beet root. ( ) and ( ) represents RO2 for experimental and predictedalues, respectively.

In Fig. 2, the scatter plot shows a good relationship betweenxperimental and predicted respiration rate values of fresh-cutluster beans. The respiratory quotient (RQ), as determined fromhe ratio of CO2 produced to the O2 consumed, ranged from.86 ± 0.05 to 1.05 ± 0.13 for coriander, 0.84 ± 0.06 to 1.14 ± 0.95or cluster beans and 1 ± 0.05 to 1.19 ± 0.1 for beetroot (Fig. 3). TheQ depends on temperature of the fresh material (Fonseca et al.,002), and increased with the increase in storage temperature.imilar results of temperature dependence of RQ were observedn bananas (Bhande et al., 2008) and mangoes (Nakamura et al.,004).

Respiration rates in terms of O2 consumption and CO2 produc-ion are functions of storage time and temperature (Fig. 4). Thereas a significant effect of time and the interaction between time

nd temperature on respiration rate (p < 0.05). Respiration ratesecreased for fresh-cut cluster beans but increased for fresh-cutoriander and shredded beetroot during the storage period. Theelected fresh-cut produce spoiled after three days at 30 ◦C, henceespiration rate swere determined for three days only. RO2 and RCO2f fresh-cut cluster beans decreased significantly from 143.9 to 67.8

nd 254.5 to 119.9 mg kg−1 h−1 respectively at 30 ◦C from day 1o 3. Similar decreases in respiration rates of apple (Mahajan andoswami, 2001) and banana (Bhande et al., 2008) were obtainedt 20 ◦C for a period of 65 and 60 h respectively. In contrast, RO2

iration rate (RO2 and RCO2 ) of (a) fresh-cut cluster beans (b) fresh-cut coriander andes, respectively and ( ) and ( ) represents RCO2 for experimental and predicted

of fresh-cut coriander and shredded beetroot increased from 228.6to 308.4 and 130.5 to 290.5 respectively and RCO2 increased from301.6 to 456.1 and 195.2 to 496.8 mg kg−1 h−1 respectively at 30 ◦Cfrom day 1 to 3. Similar finding were reported by Caleb et al. (2012a)for pomegranate arils.

Pareto charts (Fig. 5) and fitted surface plots (Fig. 6) showed thatO2 consumption and CO2 production rates were affected by stor-age time and temperature. The influence of both storage time andtemperature and their interaction on the RR of fresh-cut producewas significant. Temperature is the most important external factorwhich affects respiration rate and it can vary significantly along thedistribution chain. Therefore, it is necessary to know the influenceof temperature on respiration rates, leading to optimal design ofpackaging and storage structures.

3.2. Model development

A simple Arrhenius-type equation which describes temperatureas a function of RR (Iqbal et al., 2009b; Torrieri et al., 2010) for both

RO2 and RCO2 was applied in model fitting as presented in Eqs. (3)and (4):

RO2 = RO2, ref × e[[−Ea, O2/R](1/T−1/Tref)] (3)

28 R.B. Waghmare et al. / Postharvest Biology and Technology 80 (2013) 25–30

0

5

10

15

20

25

0 5 10 15 20 25

Pre

dic

ted

Gas

co

nce

ntr

atio

n, (

%v

/v)

Experimen tal Gas concen tration, ( %v/v)

Fig. 2. Relationship between gas concentration of fresh-cut cluster beans measureduO

R

wKe((eA(

y

y

Fra

(a)

(b)

0

40

80

120

160

200

240

280

0 1 2 3 4

RO

2, m

g/(

kg

.h)

Storage pe riod in days

0

40

80

120

160

200

240

280

0 1 2 3 4

RC

O2, m

g/(

kg

.h)

Storage pe riod in days

Fig. 4. Effect of time and temperature on experimental and predicted (a) RO2 and(b) RCO2 of fresh-cut cluster bean stored at 10, 20 and 30 ◦C: (-), (�) and (�) represent

sing experimental and the values predicted using Eqs. (5) and (6): (©) represent2 concentration and (�) for CO2 concentration.

CO2 = RCO2, ref × e[[−Ea, CO2/R](1/T−1/Tref)] (4)

here RO2 and RCO2 are RR (mg kg−1 h−1) at temperature (T,), RO2, ref and RCO2, ref are initial RR (mg kg−1 h−1) at ref-rence temperature (Tref, K), R is the universal gas constant0.008314 kJ K−1 mol−1), Ea, O2 and Ea, CO2 are activation energykJ mol−1), T is the storage temperature (K), and Tref is the refer-nce temperature (i.e. average of the storage temperatures = 293 K).

secondary model was built by substituting RO2 and RCO2 in Eqs.1) and (2), with Eqs. (3) and (4), respectively:

O2 = yiO2

− [RO2, ref × e[[−Ea, O2/R](1/T−1/Tref)]]

W

Vf(t − ti) × 100 (5)

CO2 = yiCO2

+ [RCO2, ref × e[[−Ea, CO2/R](1/T−1/Tref)]]

W

Vf(t − ti) × 100

(6)

0

0.3

0.6

0.9

1.2

1.5

10 20 30

RQ

Tempe rature, ºC

ig. 3. Respiration quotient of cut fresh produce changes with temperature: (�) rep-esenting respiration quotient of fresh-cut cluster beans, (�) for fresh-cut coriandernd (�) for shredded beetroot.

experimental RR at 10, 20 and 30 ◦C, respectively and ( ), ( ) and ( )represent predicted RR at 10, 20 and 30 ◦C, respectively, vertical bars represents thestandard deviation of the experimental data.

where, yiO2

= initial O2 concentration, yiCO2

= initial CO2

concentration, t is the elapsed time (h) during RR measure-ment, and parameter estimates of RO2, ref, RCO2, ref, Ea, O2 andEa, CO2 were estimated using solver on Microsoft Excel (MicrosoftOffice 2003, USA).

A first order decay model (Eqs. (7) and (8)) has been widely usedto study microbial, enzymatic and chemical degradation kinetics(Cunha et al., 1998). This model reduces to first order decay when

= 1, and therefore, can be applied to model the decreasing trendof respiration rate with storage time.

RO2 = ReqO2

+ (RiO2

− ReqO2

)e−(˛t) (7)

Fig. 5. Pareto chart showing the effect of time, temperature and their interactionon the respiration rate of fresh-cut cluster beans.

R.B. Waghmare et al. / Postharvest Biology and Technology 80 (2013) 25–30 29

Ft

R

w

R

R

R

y

y

aaOubeva

(a)

(b)

0

20

40

60

80

100

120

140

0 1 2 3 4

RO

2, m

g/(

kg

.h)

Storage pe rio d in days

0

20

40

60

80

100

120

140

0 1 2 3 4

RC

O2, m

g/(

kg

.h)

Storage pe rio d in days

Fig. 7. Changes in experimentally estimated and predicted respiration rates in termsof (a) RO2 and (b) RCO2 of fresh-cut produce stored at 15 ◦C,: (�), (�) and (-) represent

ig. 6. A fitted surface plot showing the effect of temperature and time on respira-ion rate for fresh-cut cluster beans.

CO2 = ReqCO2

+ (RiCO2

− ReqCO2

)e−(˛t) (8)

here,

RtO2

, RtCO2

= Respiration rate at any time(t), mg kg−1 h−1

RiO2

, RiCO2

= Respiration rate at time zero, mg kg−1 h−1

ReqO2

, ReqCO2

= Respiration rate at equilibrium time, mg kg−1h−1

t = Storage time, days = constant coefficient

RiO2

and RiCO2

from (Eqs. (7) and (8)) were replaced with RO2 and

CO2 from (Eqs. (3) and (4)) respectively

O2 = ReqO2

+ (RO2, ref × e[[−Ea, O2/R](1/T−1/Tref)] − Req

O2)e−(˛t) (9)

CO2 = ReqCO2

+ (RCO2, ref × e[[−Ea, CO2/R](1/T−1/Tref)] − Req

CO2)e−(˛t)

(10)

Eqs. (1) and (2) now become

O2 = yiO2

−[Req

O2+ (RO2, ref × e[[−Ea, O2

/R](1/T−1/Tref)]

−ReqO2

)e−(˛t)] W

Vf(t − ti) × 100 (11)

CO2 = yiCO2

+[Req

CO2+ (RCO2, ref × e[[−Ea, CO2

/R](1/T−1/Tref)]

−ReqCO2

)e−(˛t)] W

Vf(t − ti) × 100 (12)

Model parameters ReqO2, CO2

, Ea, O2, CO2 and were estimated fromll experimental data obtained at three temperatures. Data wasnalysed using Solver analysis tool of Microsoft excel (Microsoftffice 2003, USA). Table 1 summarizes the estimated constants val-es and relevant statistical data. Fig. 1 shows a good relationship

etween experimental data and predicted RR values. All the param-ters were significant and the model fits the data well. Average R2

alues of Arrhenius and first order decay model equations are 99.67nd 98.42% respectively for the selected fresh-cut produce.

experimental RR of fresh-cut cluster beans, fresh-cut coriander and shredded beet-root, respectively and ( ), ( ) and ( ) represent predicted values offresh-cut cluster beans, fresh-cut coriander and shredded beetroot, respectively.

The rate of deterioration is generally proportional to the respi-ration rate of fresh produce. Respiration rate is affected by both thetemperature and the time elapsed after harvest. Brash et al. (1995)have observed that at higher temperatures the respiration rate ofasparagus spears was higher than at lower temperatures and hencethe rate of deterioration.

3.3. Model validation

Respiration rate of fresh-cut produce predicted using the Arrhe-nius type model (Eqs. (3) and (4)) was verified with experimentaldata obtained at 15 ◦C. Experimental and predicted RO2 was foundto be ranged from 81.1 to 110.6 and 72.3 to 98.5 mg kg−1 h−1

respectively for fresh-cut coriander, 44.2 to 25.3 and 44.8 to23.1 mg kg−1 h−1 respectively for fresh-cut cluster beans and 30.0to 106.7 and 21.4 to 104.0 mg kg−1 h−1 respectively for shreddedbeetroot. Experimental and predicted RCO2 were found to rangefrom 102.2 to 168.7 and 83.5 to 137.3 mg kg−1 h−1 respectivelyfor fresh-cut coriander, 56.7 to 32.6 and 52.7 to 28.2 mg kg−1 h−1

respectively for fresh-cut cluster beans and 54.1 to 163.2 and 36.2to 157.7 mg kg−1 h−1 respectively for shredded beetroot. The modelparameters Rref, Ea, R2 for Arrhenius model and Rref, ˛, R2 for firstorder decay model are presented in Table 1. A mathematical modeltested at 15 ◦C showed good agreement between the experimen-

tal and predicted data (Fig. 7). Therefore, the models could beused to predict the respiration rate considering temperature dur-ing the storage and distribution of fresh-cut produce. Thus, effect oftime and temperature will be considered while optimizing MAP for

30 R.B. Waghmare et al. / Postharvest Biology and Technology 80 (2013) 25–30

Table 1Constant estimates and relevant statistical data with standard deviation of the Arrhenius model (Eqs. (3) and (4))a and First order decay model (Eqs. (9) and (10))a describingthe effect of time and temperature on respiration rate of selected fresh-cut produce.

Model equation Model parameters Cluster beans Coriander Beet root

RO2 RCO2 RO2 RCO2 RO2 RCO2

Arrhenius Rref (mg kg−1h−1) 62.19 ± 1.05 83.17 ± 0.66 100.98 ± 2.28 120.5 ± 1.70 37.14 ± 0.85 59.8 ± 1.26Ea (kJ/mol) 59.98 ± 1.19 63.95 ± 2.21 46.97 ± 0.87 51.50 ± 1.64 77.12 ± 2.02 70.46 ± 1.40R2 (%) 99.70 99.87 98.99 99.66 99.92 99.92

First order decay ReqO2, CO2

(mg kg−1h−1) 21.5 ± 1.31 25.1 ± 2.14 6.5 ± 1.17 22.6 ± 1.52 −3.1 ± 1.10 11.3 ± 0.74

˛ 0.62 ± 0.06 0.55 ± 0.07 −0.08 ± 0.005 −0.16 ± 0.04 −0.37 ± 0.08 −0.44 ± 0.095

icspftfip

4

ortfriwdicauns

A

mo

R

A

A

A

A

B

R2 (%) 99.69 99.7

a Tref = reference temperature, 283 K.

ncreasing the shelf-life and maintaining quality of selected fresh-ut produce. The models developed would form an integral part ofelecting suitable packaging films, the amount of product, size ofackage, size and number of micro-perforations for packaging ofresh-cut coriander, fresh-cut cluster bean and shredded beetroot,hereby, minimizing the number of experimental trials needed tonalize the packaging system and optimize the shelf-life of selectedroducts.

. Conclusions

The influence of time and temperature on the respiration ratef fresh-cut coriander, fresh-cut cluster beans and shredded beet-oot was studied. Temperature and interaction between time andemperature both significantly affected respiration rate of selectedresh-cut produce. Temperature had the greatest influence onespiration rate. RO2 and RCO2 were increased considerably withncreasing temperature and were 4- to 5-fold significantly higher

ith an increase in temperature from 10 to 30 ◦C. RQ values areependent on temperature and their value increased with increase

n temperature. Respiration rates of fresh-cut produce were suc-essfully modelled using Arrhenius and first order decay modelsnd further validated at 15 ◦C. The models developed would beseful for selecting suitable packaging film, thus minimizing theumber of experiments required for designing optimal MAP forelected fresh-cut produce.

cknowledgements

Authors are grateful to University Grants Commission, Govern-ent of India, for providing financial assistance during the course

f this investigation.

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