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

Abstract

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