Share

Simultaneous measurement of oxygen and carbon dioxide diffusivity in pear fruit tissue.

Author(s) : SCHOTSMANS W., VERLINDEN B. E., LAMMERTYN J., et al.

Type of article: Article

Summary

Diffusion and respiration characteristics of pear tissue are needed to estimate the composition of the internal atmosphere of a pear fruit. The authors describe a method used to measure diffusion characteristics of tissue. The experimental set-up comprises two thermostatted chambers separated with a slice of fruit tissue. A gradient was established over the sample by applying different gas concentrations to both chambers. Due to this gradient, gas diffused from one chamber into the other through the tissue sample. A mathematical model consisting of six differential equations was used to describe this gas transport process through the tissue taking into account diffusion, loss of gas due to sampling, pressure-driven bulk transport, and gas consumption and production due to respiration and oxidation. The diffusion parameters of different respiratory gases in pear fruit tissue were accurately estimated. The CO2-diffusivity in the fruit flesh was found to be greater than in the skin and greater than the O2-diffusivity in the fruit flesh. The gradient in CO2-diffusivity in the fruit was significant and was lowest in the skin and highest near the core of the pear fruit. There was no change in diffusivity in the weeks prior to and after the optimal harvest date for long-term storage.

Details

  • Original title: Simultaneous measurement of oxygen and carbon dioxide diffusivity in pear fruit tissue.
  • Record ID : 2004-1794
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 29 - n. 2
  • Publication date: 2003/08

Links


See other articles in this issue (4)
See the source

Indexing