The invention relates to the technical field of freshness preservation, in particular to a fruit and vegetable
respiration rate model. A fruit and vegetable
respiration rate modeling method comprises the following steps of: firstly, establishing a model that a
respiration rate changes along with storage time: r=K1{1-K2exp(-kdt)}, in the formula, K1=ks / kd*k and K2=1-kd / ks[E]0; secondly, on the basis of the established model that the
respiration rate changes along with storage time, establishing a
respiration rate model which contains a storage temperature and a storage
time factor: r=K3{1-K2exp(-kdt)}, in the formula, K3=ks / kd*Aexp(-Ea / RT); and finally, on the basis of the established
respiration rate model which contains the storage temperature and the storage
time factor, establishing the respiration rate model which contains a
gas volume fraction and the storage
time factor: r=K4{1-K2exp(-kdt)}, in the formula, K4=ksktheta / kd*ayO / (1+ayO+aiyOyC). Due to the adoption of the technical scheme, a
mathematical model about the respiration rate of fruit and vegetable main bodies is established based on an
enzyme kinetic theory to lay a theoretical foundation for the predication of the respiration rate of the fruit and vegetable main bodies in an air conditioned storage period and the analysis of storage quality.