Nonlinear Regression and Michaelis-Menten Approaches for Modeling Respiration Dynamics of Tomato Under Hermetic Storage Condition

IF 2.9 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2026-03-30 DOI:10.1111/jfpe.70460

Praween Nishad, Shukadev Mangaraj, Rajeev Ranjan Thakur, Ranjeet Kumar, Rokayya Sami, Adinath Eknath Kate

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Abstract

The respiration rate (RR) of fresh produce is a critical factor influencing its postharvest quality and shelf life. For the effective design of any storage system, it is essential to understand the impact of storage temperature and duration on respiration dynamics. This study investigates the respiratory behavior of fresh tomato (cv. Avinash-2) at five different temperatures (10°C, 20°C, 25°C, 30°C, and 35°C) using the hermetic storage system. The experimental data were utilized to develop predictive mathematical models, including nonlinear regression function (RF) and enzyme kinetics based Michaelis–Menten (MM) model. Model validation was conducted at 17°C storage temperature, demonstrating a strong correlation between predicted and observed RR. Among the two models, the MM model exhibited superior predictive accuracy, making it a reliable tool for forecasting RR in tomatoes under different storage conditions. The findings of this study provide valuable insights for optimizing storage strategies, reducing postharvest losses, and improving fresh produce supply chain management.

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密闭贮藏条件下番茄呼吸动力学的非线性回归和Michaelis-Menten方法

新鲜农产品的呼吸速率（RR）是影响其采后品质和保质期的重要因素。为了有效地设计任何储存系统，了解储存温度和持续时间对呼吸动力学的影响是必不可少的。研究了鲜番茄(cv。Avinash-2)在五种不同的温度下（10°C, 20°C, 25°C， 30°C和35°C）使用密封存储系统。利用实验数据建立预测数学模型，包括非线性回归函数（RF）和基于酶动力学的Michaelis-Menten （MM）模型。在17°C的储存温度下进行模型验证，结果表明预测的RR与观测到的RR之间存在很强的相关性。其中，MM模型具有较好的预测精度，是预测不同贮藏条件下番茄抗病性的可靠工具。该研究结果为优化储存策略、减少采后损失和改善生鲜农产品供应链管理提供了有价值的见解。

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.