Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple

► The finite element method was satisfactorily applied in the fruit-tray-environment scheme for air cooling. ► The O2 consumption and CO2 production of fresh cut pineapple were validated through non-inhibition enzymatic models. ► The respiration rate of minimally processed pineapple increases with storage temperature. ► The texture loss of the pineapple wedges follows a zero-order reaction and is highly dependent on storage temperature. The effect of temperature on the respiration rate and texture of fresh cut pineapple was studied over the course of 10days of storage. The thermal exchange between the pineapple trays and the cooling environment was simulated using the finite element method and tested at 6°C. The temperatures on pineapple wedges differed between the cold point and points near the surface, indicating that the respiration rate may be affected in pineapple subjected to temperature abuse. The experimental respiration rates obtained were used to develop a model relating respiration to O2 and CO2 concentrations at different temperatures using the closed system method. The O2 consumption and CO2 production of pineapple wedges was accurately modeled using Michaelis–Menten kinetics. The texture degradation of pineapple wedges follows a zero-order kinetic reaction at different temperatures and the thermal dependence of the model’s parameters for both respiration rate and texture degradation was described by Arrhenius-type equations.