Model for Fresh Produce Respiration in Modified Atmospheres Based on Principles of Enzyme Kinetics

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<jats:title>ABSTRACT</jats:title><jats:p>A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O<jats:sub>2</jats:sub> and CO<jats:sub>2</jats:sub> concentrations. In this model, the dependence of respiration on O<jats:sub>2</jats:sub> was assumed to follow a Michaelis‐Menten type equation (r = V<jats:sub>m</jats:sub>[O<jats:sub>2</jats:sub>]/{K<jats:sub>m</jats:sub>+ [O<jats:sub>2</jats:sub>]}), and the effect of CO<jats:sub>2</jats:sub> on respiration to follow an uncompetitive inhibition model (r = V<jats:sub>m</jats:sub>[O<jats:sub>2</jats:sub>]/{Km + (1 + [CO<jats:sub>2</jats:sub>]/ Ki) [O<jats:sub>2</jats:sub>]}). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O<jats:sub>2</jats:sub> consumption or CO<jats:sub>2</jats:sub> evolution) at various O<jats:sub>2</jats:sub> and CO<jats:sub>2</jats:sub> concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations.</jats:p>

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