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Effets de la température et de la concentration de gaz sur la respiration des fruits et légumes.

Effects of temperature and gas concentration on the respiration of fruits and vegetables.

Auteurs : SHIINA T., YAMAUCHI H., HARUENKIT R.

Résumé

A system for analyzing the effects of the temperature, O2, CO2, and C2H4 concentration on the respiration of fruits and vegetables was developed. Flow rates of N2, O2, CO2 and C2H4 (balanced with N2) were controlled by four mass flow controllers to obtain the desired gas mixture. The rates of O2 uptake and CO2 output were measured under both normal and controlled atmosphere or modified atmosphere by analyzing the inlet and outlet gas concentrations. The study was carried out on 12 kinds of perishables: sweet corn, young soybean, asparagus, broccoli, cabbage, Brussels sprouts, Chinese cabbage, spinach, lettuce, red chicory, potato, and Japanese apricot. Some conclusions are drawn from the results obtained.

Détails

  • Titre original : Effects of temperature and gas concentration on the respiration of fruits and vegetables.
  • Identifiant de la fiche : 2000-2980
  • Langues : Anglais
  • Source : CA '97. Proceedings of the 7th international controlled atmosphere research conference.
  • Date d'édition : 13/07/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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