ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Extinction point and critical oxygen concentration in various fruits and vegetables.

Kubo, Y.; Inaba, A.and Nakamura, R.

Journal of the Japanese Society for Horticultural Science Year: 1996 Vol: 65 Issue: 2 Pages: 397-402.

1996

บทคัดย่อ

The effects of storage-chamber O2 concentration on respiration rates in 12 fruits and vegetables at 25 deg C were investigated. Critical O2 concentration (COC), the O2 level at which CO2 output is minimum, and extinction point (EP), the lowest O2 level at which the respiratory quotient (RQ) remains at 1.0, were estimated for each fruit and vegetable. O2 uptake and CO2 output in all the fruits and vegetables decreased with decreasing O2 concentration, except at very low concentrations. The degree and pattern of the effect differed in each case. Relative CO2 output in apples (cv. Jonagold) and peaches (cv. Shimizuhakutho) was lowest at 3% O2, whereas in Japanese persimmons (cv. Fuyu) and satsumas it was lowest at 1% O2. In carrots and broccoli, relative CO2 output was lowest at 0% O2. The EP of peaches, cucumbers, aubergines, cauliflowers and sweet potatoes coincided with the COC, but for Japanese persimmons, satsumas, lettuces and carrots the EP was higher than the COC. The results suggest that E

P is more reliable than COC in evaluating the O2 level at which the aerobic-anaerobic transition phase occurs in fruits and vegetables.