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.