期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2014
卷号：6
期号：2
页码：110-115
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：The respiration rate of green capsicum cv. ‘Swarna’ fruits harvested at mature green stage were determined under closed system at 10, 15 and 20 ºC temperatures. A simple Michaelis-Menten kinetic model coupled with Arrhenius-type equation, which describes temperature as a function of respiration rate, was used to model the respiration rate of capsicum. The respiration rate model parameters at defined temperature were estimated by fitting the model to the experimental set of data by non-linear regression analysis method. The respiration rate of green mature capsicum was influenced by the temper¬ature. The Arrhenius equation well described the relationship between enzyme kinematics model parameters and temperature. The values of Michaelis-Menten constant for oxygen (Kmo2) and carbon dioxide (Kmco2) were found to vary from 2.14 to 3.92 and 1.33 to 3.24, respectively at different temperature. Experimental and predicted RRO2 values for mature green capsicum was found to be ranged from 9.54 to 14.54 and 11.81 to 17.52 mg/kg-h, respectively. Whereas, the experimental and predicted RRCO2 were 20.1 to 38.51 and 22.15 to 39.83 mg/ kg-h, respectively.
关键词：Capsicum fruit; respiration rate; enzyme kinematic model and validation
