In this work, a combined respiration and transpiration model is proposed for fresh cape gooseberry fruits, also considering changes in water activity (a_w) and moisture content. Initially, a correlation of parameters was obtained from experimental data to determine the kinetics of O₂ consumption and CO₂ production for cape gooseberry fruits at different temperatures. From the data on the change in gas concentration, a parameter adjustment was made evaluating three kinetic models to represent respiration: 1) Power-Law Chemical kinetics (PL), 2) Simple Michaelis–Menten kinetics (MM), and 3) Michaelis–Menten with uncompetitive inhibition by CO₂ (MMU). The temperature-dependence was considered in the three models by integrating an Arrhenius equation in the kinetic parameters. Afterward, a combined model was obtained to describe the fruit transpiration, coupling the moisture sorption isotherm (logistic model), and including the temperature-dependence and the most suitable respiration kinetics. It was determined that with the MMU kinetics it was possible to obtain a high goodness of fit with the experimental behaviour for the changes in the O₂ and CO₂ concentrations (R²_adj. = 0.964 and 0.981). The MM kinetics had an acceptable fit (R²_adj. = 0.940 and 0.941), while the PLK model could not explain the observed behaviour (R²_adj. = 0.247 and 0.647). It was found that a logistic model appropriately described the relationship between the fruit moisture content and a_w (R²_adj. = 0.998). A close relationship was determined between the fruit's transpiration and its respiration rate, the change in the water activity, and the surrounding temperature and relative humidity (R²_adj. = 0.998). As the temperature decreased, and as the relative humidity increased, the change in water activity and the transpiration rate decreased. Through the parameters established for each model, it is possible to predict the behaviour of processes such as respiration, transpiration, and changes in a_w to configure a storage and packaging system by proposing the gas balance equations (O₂, CO₂, and water vapour) that allow obtaining favourable gas levels for the preservation of the fresh fruits.

在这项工作中，提出了新鲜的醋栗果实的呼吸和蒸腾组合模型，同时考虑了水分活度 (a _w ) 和水分含量的变化。最初，从实验数据中获得了参数的相关性，以确定不同温度下醋栗果实的 O ₂消耗和 CO ₂产生的动力学。根据气体浓度变化的数据，对三个代表呼吸的动力学模型进行了参数调整：1) 幂律化学动力学 (PL)，2) 简单 Michaelis-Menten 动力学 (MM)，以及 3) Michaelis–受到 CO _{2 的}非竞争性抑制(MMU)。通过在动力学参数中整合 Arrhenius 方程，在三个模型中考虑了温度依赖性。之后，获得了描述果实蒸腾作用的组合模型，耦合水分吸附等温线（逻辑模型），并包括温度依赖性和最合适的呼吸动力学。经测定，与MMU动力学有可能得到适合的高优度与实验行为于O的变化₂和CO ₂浓度（R ² _ADJ。  = 0.964和0.981）。的MM动力学具有可接受的拟合（R ² _ADJ。  = 0.940和0.941），而PLK模型不能解释所观察到的行为（R ²_adj.  = 0.247 和 0.647）。发现逻辑模型恰当地描述了水果水分含量与 a _w (R ² _adj.  = 0.998) 之间的关系。确定了果实的蒸腾作用与其呼吸速率、水分活度的变化以及周围温度和相对湿度之间的密切关系（R ² _adj . = 0.998）。随着温度的降低和相对湿度的增加，水分活度的变化和蒸腾速率降低。通过为每个模型建立的参数，有可能预测的诸如呼吸，蒸腾过程的行为，并且改变在_瓦特通过提出气体平衡方程（O ₂、CO ₂和水蒸气）来配置储存和包装系统，以获得有利的气体水平以保存新鲜水果。