Biomedical Engineering Reference
In-Depth Information
TABLE 5.3
Respiration Rates of Selected Fruits and Vegetables at Different
Temperatures and in Different Atmospheres
Temperature
Respiration
Commodity
Cultivar
Atmosphere
(°C)
(mL kg
-1
h
-1
)
Apple
Granny Smith
Air
0
1.0
10
3.6
20
7.4
2% O
2
+ 2% CO
2
0
0.1
10
0.7
20
1.4
Bean, green
Blue Lake
Air
5
17.5
10
28.3
20
59.6
3% O
2
+ 5% CO
2
5
10.8
10
16.5
20
28.0
Broccoli
Green Valiant
Air
0
10.0
5
21.0
10
85.0
20
213.0
1.5% O
2
+ 10% CO
2
0
7.0
5
11.0
10
15.0
20
33.0
Cabbage
Decema
Air
0
1.5
10
4.0
20
10.0
3% O
2
0
1.0
10
3.0
20
6.0
Chili pepper
Anaheim
Air
5
3.4
10
4.8
12.5
12.8
2% O
2
5
2.7
10
3.3
12.5
6.9
5% O
2
5
3.3
10
3.8
12.5
10.9
Air + 5% CO
2
5
3.2
10
4.5
12.5
7.6
Mango
Tommy Atkins
Air
10
15.0
15
31.0
20
61.0
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