Abstract
The respiration rates of eggplant, tomato, sweet pepper, cucumber, broad bean, pea, Japanese radish, carrot and Chinese cabbage were measured for 48 hours under air, 1% O2, 4%O2, 7% O2 and 10% O2 atmospheres. The respiration rates were determined by measuring the rates of CO2 production from plant materials using the gas separation membrane-modified air system (GSM-MAS) · CO2 evolution analyzer and the pressure swing adsorption-modified air system (PSA-MAS) · CO2 evolution analyzer which were developed before. Respiration rates of all vegetables started to decline within a few hours after reduction of oxygen concentration in a storage chamber. The respiration rates were lower under the low oxygen atmosphere as compared to those under air condition in all vegetables. The linear relationship was observed between the concentration of oxygen in the atmosphere and the rates of CO2 production from eggplant and carrot. Respiration rates were considerably decreased even at 10% O2 atmosphere compared to those under air in eggplant and carrot. In other vegetables, however, respiration rates were slightly decreased under 7% or more oxygen conditions. Below 7% O2 level, respiration rates were obviously reduced at the lower oxygen levels as compared to those under air.
