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Effects of temperature, elevated carbon dioxide and physiological age on internal and external lower oxygen limits of apple fruit.

Author(s) : YEARSLEY C. W., BANKS N. H., GANESH S.

Summary

The minimum oxygen concentrations (below which fermentation processes are likely to be triggered in the presence of carbon dioxide) were defined and measurements were attempted. The temperature and physiological age of the fruit exerted effects on this threshold.

Details

  • Original title: Effects of temperature, elevated carbon dioxide and physiological age on internal and external lower oxygen limits of apple fruit.
  • Record ID : 2000-3011
  • Languages: English
  • Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
  • Publication date: 1997/07/13
  • Document available for consultation in the library of the IIR headquarters only.

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