Modelling the respiration of mango (Mangifera indica l.) using the closed system method at different temperatures

Measuring the respiration rate of fresh products is essential to design correct of packaging systems. For such effect, rates of consumption of 0, and production of CO2, usually are taken are initial data of system comportment. The aim of this work, was modelling the respiration of whole mango (Mangifera indica L.), variety Tommy Atkins using a closed system (CS) at three temperatures (4, 25 and 35 degrees C) and 90 h in storage. Initially, was fitted a mathematic model to predict behavior the concentration of gases as a time function. With this information, two models were fitted to predict the respiration rates. A model based on Michaelis-Menten's enzymatic kinetics (MM) and a model based on regression model. Also, an equation type Arrhenius was used to evaluate the temperature effect on respiration rate and a semi-empirical model which predict simultaneously the effect of time and temperature. The results showed that the Arrhenius and MM models obtained the best fits. In this system, the respiration rate of whole mango depends of temperature and of gases concentration, in which the respiration rate is inhibited by CO(2)and is favored by increased O-2.