Biomedical Engineering Reference
In-Depth Information
TABLE 5.3 (continued)
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
)
4% O
2
+ 7% CO
2
10
8.0
15
14.0
20
44.0
Tomato
Ace (picked
mature-green)
Air
12.5
9.0
20
18.0
Air + 1% CO
2
12.5
8.0
20
16.0
Air + 3% CO
2
12.5
8.0
20
15.0
Air + 5% CO
2
12.5
7.0
20
13.0
Air + 10% CO
2
12.5
6.0
Adapted from Kader et al.
2
TABLE 5.4
Tolerance to Low O
2
and High CO
2
of Selected Fruits and Vegetables
Minimum O
2
Concentration
Tolerance (%)
Maximum CO
2
Concentration
Tolerance (%)
Commodities
Some cultivars of apples and pears
1.0
2
Lettuce, cabbage, apricot
2.0
2
Pepper, tomato, artichoke
3.0
2
Avocado
3.0
5
Citrus fruits, potato, asparagus
5.0
10
Garlic, onion, broccoli
1.0
10
Brussels sprouts, cauliflower, kiwifruit, peach, nectarine, plum
2.0
5
Green beans, pineapple
2.0
10
Strawberry, sweet corn, cantaloupe
2.0
15
Adapted from Kader et al.
2
For apples, as well as for most other fruits, it is important that whenever O
2
noleptic characteristics of the fruits. In pears stored under CA approximately 30%
of the volatiles were detected, as compared to storage in air; and in apples stored
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