EFFECT OF TEMPERATURE ON THE RESPIRATION RATE AND THE RESPIRATORY QUOTIENT OF SOME VEGETABLES

EFFECT OF TEMPERATURE ON THE RESPIRATION RATE AND THE RESPIRATORY QUOTIENT OF SOME VEGETABLES transportation of fresh vegetables. The experiments here reported were carried out with this point in view. Carbon dioxide production and oxygen consumption were determined simultaneously in the hope that the calculated respiratory quotients would shed some light on the metabolism involved. In particular, it was expected that an explanation might be found for the phenomenon of low temperature injury which has frequently been observed in certain fruits and vegetables and which has been attributed to abnormalities in the course of respiration. Methods followed was to measure simultaneously the rate of oxyThe procedure gen uptake and carbon dioxide evolution, and was essentially the same as that developed by MAGNESS and DIEHL (12). Suggestions for the improvement of this method offered by HALLER and ROSE (9) were followed and the writer further changed the apparatus by applying the principle of the Mariotte bottle in order to maintain a uniform atmospheric pressure in the system. Depending on the temperature of the room and the respiratory activity of the vegetable under examination, a representative sample, varying from 200 to 3000 gm., was placed in the respiration chamber (E) (fig. 1). After 1 Paper no. 236. Department of Vegetable Crops, Cornell University, Ithaca, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png

EFFECT OF TEMPERATURE ON THE RESPIRATION RATE AND THE RESPIRATORY QUOTIENT OF SOME VEGETABLES

Apr 19, 1942

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Publisher
American Society of Plant Biologist
Copyright
Copyright © 1942 by the American Society of Plant Biologists
ISSN
1532-2548
eISSN
0032-0889
Publisher site
See Article on Publisher Site

Abstract

transportation of fresh vegetables. The experiments here reported were carried out with this point in view. Carbon dioxide production and oxygen consumption were determined simultaneously in the hope that the calculated respiratory quotients would shed some light on the metabolism involved. In particular, it was expected that an explanation might be found for the phenomenon of low temperature injury which has frequently been observed in certain fruits and vegetables and which has been attributed to abnormalities in the course of respiration. Methods followed was to measure simultaneously the rate of oxyThe procedure gen uptake and carbon dioxide evolution, and was essentially the same as that developed by MAGNESS and DIEHL (12). Suggestions for the improvement of this method offered by HALLER and ROSE (9) were followed and the writer further changed the apparatus by applying the principle of the Mariotte bottle in order to maintain a uniform atmospheric pressure in the system. Depending on the temperature of the room and the respiratory activity of the vegetable under examination, a representative sample, varying from 200 to 3000 gm., was placed in the respiration chamber (E) (fig. 1). After 1 Paper no. 236. Department of Vegetable Crops, Cornell University, Ithaca,

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