Dear   Jiayi Wang

Pls. find the attached files and the references, good luck

http://www.greenhousecanada.com/inputs/crop-culture/growing-points-understanding-how-plants-work-3345

http://fruitandnuteducation.ucdavis.edu/generaltopics/Tree_Growth_Structure/Photosynthesis_Respiration/

http://www.scienceprojectideas.co.uk/do-plants-breathe.html

http://www.rookieparenting.com/do-plants-breathe-science-experiment/

https://experiencelife.com/article/the-secret-lives-of-fruits-and-veggies-2/

http://www.livestrong.com/article/447449-how-do-fruits-and-vegetables-lose-their-nutrients-after-picking/

http://www.fao.org/docrep/T0073E/T0073E02.htm

http://scialert.net/fulltext/?doi=ajft.2014.117.126

https://www.med.upenn.edu/biocbiop/Trivia/trivia_archive2016.html

http://thewellnessenterprise.com/faq/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4062679/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2265468/

http://www.uq.edu.au/_School_Science_Lessons/UNBiology7.html

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2265468/

http://www.greenhousecanada.com/crops/flowers/growing-points-understanding-how-plants-work-3313

Hoping this will be helpful to your project

Regards

Prof. Houda Kawas

http://repositorio.ucp.pt/bitstream/10400.14/6814/4/Modelling%20respiration%20rate%20of%20fresh%20fruits%20and%20vegetables%20for%20modified.pdf

http://articles.extension.org/pages/18354/respiration-and-ethylene-and-their-relationship-to-postharvest-handling

http://www.omafra.gov.on.ca/english/crops/facts/00-077.htm

http://oces.okstate.edu/oklahoma/master-gardeners/Master%20Gardener%20Manual.pdf

Also

Hoping this will be helpful to your project

Under water you will observe fruit respiration with CO2 release as long there will be inner fruit gases and water stirring. When Oxygen would reach 2% fermentation will start.. Postharvest physiology treats this argument.

Thanks a lot Prof. Houda Kawas, very helpful for me!

Thanks Prof. Guido Bongi, does the respiration rate lower than in the air?

 If you want to perform this kind of work, I think it is better to take the fermentation as a reference. 

You most welcome

Houda