| 摘要： The respiration model was parameterised with experimental data obtained at temperatures 10, 15, 20, 25 and 30 °C by the closed system. Reaction orders of O₂ and CO₂ determined for respiration rate are 0.912 and -0.24, respectively. Estimates of A and Ea for rate coefficient are 5.219 x 10¹⁰ h⁻¹ and 61.397 kJ mol⁻¹, respectively. The reliability of the model was verified against new data generated from 18 °C. An enzyme kinetics based model was likewise built and verified as a contrast. Verification results indicate that the chemical kinetics model performs very well and has superiority over the enzyme kinetics one. This study demonstrates that chemical kinetics can be used to underpin the development of simple respiration model and should facilitate the prediction of respiration rate for the carambola fruit in practice. |
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