1976 Volume 45 Issue 3 Pages 313-319
It is important to study the physiological response of fruit to limited levels of vibration in order to facilitate decisions with regard to grading and transporting fruits and vegetables. Effect of vibration at 1G, 2G and 3G for various periods from 30 minutes to 5 hours on the respiration rate of tomato fruit was determined.
The respiration rate of tomato fruit increased rapidly from the beginning of vibration for every vibrating condition. The increase continued throughout vibration, and remained at an elevated level for a few hours after vibration. This high respiration rate fell once slightly followed by a small rise again, and then returned gradually after 10 hours or more to the initial state.
An increase of respiration rate proportional to the vibration time was observed for each vibrating acceleration level. At the same vibration time, the increase of respiration rate was proportional to the intensity of vibrating acceleration, when the vibration time was short. But, for the longer vibration time, a higher respiration rate at the low vibrating acceleration was observed. The increase of respiration rate at 3G of vibrating acceleration was lower than that at 1G or 2G. The vibration effect on the respiration rate of tomato seemed to be sensitive in the fruit at turning stage of ripeness, and therefore, after-ripening might be disturbed to some extent.
From the results obtained above, it was clear that a sensitive response occurred physiologically in tomato fruit under vibrating conditions not sufficient to produce direct injury, and that after the vibration was terminated, the effects on respiration continued for a certain period. Moreover, it may be that some physiological disorder would be produced by intensive vibrating acceleration.