Evaluation of Alternative Models for Respiration Rate of Ready-to-Eat Strawberry (cv. ‘Ágata’)

Alternative models for the respiration rate (RR) of ready-to-eat strawberries were evaluated as a function of O2 and CO2 concentration and temperature. The effect of the gaseous atmosphere and temperature on RR was determined in a total factorial experiment where 45 treatments were applied by combining factors: oxygen (0–21%) and carbon dioxide (0–15%) concentration at three levels and temperature (4–26 °C) at five levels. Both phenomenological (Michaelis–Menten, Langmuir) and non-phenomenological (Generalized linear and Quadratic) approaches were used to fit RR data. The temperature effect was modeled by Arrhenius, exponential, and power models. Model selection was performed based on R2-adjusted, RMSE, and IAC indicators. Models with R2 greater than 0.80, lower RMSE, and AIC were selected. The quadratic model and Michaelis–Menten Uncompetitive-with power model for temperature dependence were the best predictors of the experimental data. An integrated mathematical model based on strawberry respiration activity considering the influence of oxygen, carbon dioxide, and temperature was obtained, allowing its use for MAP modeling.