Mathematical modelling of O_2 consumption and CO_2 production rates of whole mushrooms accounting for the effect of temperature and gas composition

摘要

Investigation of respiration rate of fresh produce, under different gas composition and temperatures, and respective mathematical modelling is central for the modified atmosphere packaging design. This work investigates the effect of temperature (4, 8, 12, 16, 20 ℃) and gas composition (O_2 between 3 to 21% and CO_2 between 0 to 15%) on respiration rate of whole mushrooms. Oxygen and carbon dioxide respiration rates increased significantly (3-4 fold) as the temperature elevated from 4 to 20 ℃ and were in the range of 13.23 ± 3.12 to 102.41 ± 2.132 mL kg~(-1) h~(-1)) and 14.33 ± 1.56 to 97.02 ± 2.51 mL kg~(-1) h~(-1)) respectively. Low O_2 and high CO_2 levels reduced O_2 consumption and CO_2 production rates of whole mushrooms on average by a circa 47-60% at all temperatures as compared to the respiration rate at ambient air. Mathematical models were developed for RO_2 and RCO_2, by combining the Arrhenius and Michaelis-Menten uncompetitive equations. These models predicted well, O_2 consumption and CO_2 production rates of whole mushrooms as a function of both temperature and gas composition.