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For the design of modified atmosphere packaging, it is necessary to know the influence of time and temperature on the respiration rate (RR) of fresh produce. RR of fresh fig and diced papaya was measured at three temperatures (10, 20 and 30°C) for storage time of 1–5 days under aerobic condition using closed system method. The aim was to determine the influences of storage temperature and time on RR of fresh fig and diced papaya. It develops and validates a combined predictive mathematical model based on the Arrhenius equation and Weibull distribution model. Temperature and time had a significant effect on RR.    of fresh fig and diced papaya ranged from 16.2 to 45 and 25.5 to 114.9 ml kg –1  h –1  and    ranged from 11.5 to 51.9 and 23.9 to 113 ml kg –1  h –1 , respectively, over the three storage temperatures tested. RR increased significantly four- to fivefolds with increase in temperature from 10 to 30°C. Temperature and the interaction of time and temperature had the significant effect on    and   . Arrhenius and Weibull distribution models successfully fitted the experimental data, adequately describing the influence of temperature and time on RR of fresh fig and diced papaya. This model can be used to predict RR at different temperature and time. The model which was tested at 15°C for its validity showed good agreement between experimental and predicted data. These models would help to choose the optimum packaging for selected fruits.

Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya