Mathematical modelling of O₂ consumption and CO₂ production rates of whole mushrooms accounting for the effect of temperature and gas composition

Summary 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 °C) and gas composition (O ₂ between 3 to 21% and CO₂ 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 °C and were in the range of 13.23 ± 3.12 to 102.41 ± 2.132 mL kg^-1h^-1) and 14.33 ± 1.56 to 97.02 ± 2.51 mL kg^-1h^-1) respectively. Low O₂ and high CO ₂ levels reduced O₂ consumption and CO₂ 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 RO₂ and RCO₂, by combining the Arrhenius and Michaelis-Menten uncompetitive equations. These models predicted well, O₂ consumption and CO₂ production rates of whole mushrooms as a function of both temperature and gas composition.