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The main factors that determine the rate of respiration are temperature, water and oxygen etc.

Temperature: Temperature has a major role in the rate of respiration. The increase in the temperature increases; the rate of respiration gets doubled or tripled. When the respiration occurs at a fast rate larger number of glucose get used up releasing energy. The increase in the rate of respiration results in the weight loss. Extreme heat of above 40°C inactivates the enzyme but certain organisms can withstand to extreme temperatures.

Water: It acts as a medium for the enzymatic reaction to take place. The seeds possess low amount of water so as to decrease the transpiration. The respiration inside the seed does not stop completely rather it remains at low rate. When conditions become favourable they absorb water and rejuvenate.

Oxygen: Flooding results in the reducing of the oxygen supply to the roots of the plants. This may adversely affect resulting in the death of the plants. During the process of food storage the rate of respiration can be reduced by reducing oxygen in the stored areas. The concentration oxygen is kept between 1% to 3%; below 1% of oxygen results in the diversion to the fermentation process.