Agriculture Reference
In-Depth Information
Peppers generally do not respond well to CA. Low O2 atmospheres (2-5%
O2) alone have little effect on quality and high CO2 atmospheres (>5%)
can damage peppers (pitting, discoloration, softening) especially if they are
stored below 10°C (50°F). Atmospheres of 3% O2 + 5% CO2 were more
beneficial for red than green peppers stored at 5°C (41°F) to 10°C (50°F) for
3-4 weeks.
Source: UC Davis
Rates of Respiration
Responses to
Controlled
Atmospheres
(CA)
Temperature 5°C (41°F) 10°C (50°F) 20°C (68°F)
ml CO2/kg•hr 3-4 5-8 18-20
To calculate heat production multiply ml CO2/kg•hr by 440 to get BTU/ton/ day or by 122
to get kcal/metric ton/day.
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