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Noah J. Langenfeld and Bruce Bugbee

Dissolved oxygen (DO) is the free oxygen available in solutions and is consumed in the metabolism of all aerobic organisms. DO concentration in water is used as an indicator of the health of ecosystems, and it varies with solution temperature

Open access

Folusa Ladeinde and James R. Hicks

Abstract

The internal atmosphere of onion (Allium cepa L.) bulbs after 3 months of storage at 20°C was 3.1% CO2/16.2% O2. Bulb size and sampling location within the bulb did not significantly influence the level of particular gaseous components. The equilibrium level of internal O2 was lowest at 30° and highest at 0° and was dependent on external O2 level. Wax applied to the root plate caused a dramatic reduction of internal O2 and elevation of CO2. There was less effect when only the neck of the bulb was waxed. The effect of waxing the base plate and neck was greater at 15° and 30° than at 0°.

Open access

R. B. H. Wills, P. Wimalasiri, and K. J. Scott

Abstract

Respiration at 20°C of carrot roots (Daucus carota L.), potato tubers (Solanum tuberosum L.) and zucchini fruits (Cucurbita pepo L.) was reduced following exposure to either high levels of CO2 or low levels of O2 for a few days at 20°C. The reduced respiration rates were maintained for at least 2 weeks after treatment while the produce was ventilated with air.

Free access

Guodong Liu, D. Marshall Porterfield, Yuncong Li, and Waldemar Klassen

A high seed germination percentage is a prerequisite for successful commercial vegetable production. Seed vigor, appropriate temperature, and oxygen and water bioavailability are key factors in high percentages of seed germination ( Bewley and Black

Free access

Corinne F.J. Rutzke, Alan G. Taylor, and Ralph L. Obendorf

mitochondrial respiration and oxidative phosphorylation. Under anaerobic or hypoxic conditions (in the absence of oxygen or under conditions of low oxygen, respectively) ethanol is produced from pyruvate in the ethanol fermentation pathway of metabolism

Free access

Gustavo H.A. Teixeira and José F. Durigan

weeks at 12 °C or for 3 weeks at room temperature compared with air storage without affecting the fruit quality. These differences in CA results might be related to different cultivars, because they present different tolerances to oxygen and carbon

Free access

Jennifer R. DeEll and Geoffrey B. Lum

Both, V. Thewes, F.R. Brackmann, A. Ferreira, D.D.F. Pavanello, E.P. Wagner, R. 2016 Effect of low oxygen conditioning and ultralow oxygen storage on the volatile profile, ethylene production and respiration rate of ‘Royal Gala’ apples Sci. Hort. 209

Free access

Juan Pablo Zoffoli, Valentina Sanguedolce, Paulina Naranjo, and Carolina Contreras

oxygen (ULO; 0.7 kPa O 2 ), a controlled atmosphere (CA) storage technology which reduces superficial scald ( Wang and Dilley, 2000 ) and its variants initial low oxygen (ILO) ( Wang and Dilley, 1999 ; Zanella, 2003 ) and dynamic atmosphere storage (DCA

Free access

M. Helena Gomes, Randolph M. Beaudry, and Domingos P.F. Almeida

for an inodorus-type melon (‘Piel de Sapo’) stored at 4 °C with initial oxygen partial pressures of 2.5, 21, and 70 kPa ( Oms-Oliu et al., 2008 ). During the first 10 d of storage at 4 °C, the respiration rates of cut ‘Piel de Sapo’ ranged from 0

Free access

T. Solomos, A. Kannellis, and C.S. Walsh

In the past three years we have studied the effects of oxygen on the maturation and ripening of `Gala' apples. Fruit-respiration, the onset of the climacteric rise in ethylene evolution and the rate of increase in ethylene production were measured. The effects of oxygen on softening and titrable acidity were also assessed. The delay in the onset of the climacteric rise in ethylene evolution shows enzymatic-type kinetics, with saturation levels of about 8-10% oxygen. Treatment with pure oxygen was highly detrimental; it induced visual symptoms of low-oxygen damage and high levels of ethanol. The slope of the rise in ethylene evolution is also a function of oxygen concentration, with an apparent Km for oxygen lower than that which delays the climacteric onset. The effect of oxygen on respiration is dependent on the physiological state of the fruit. In preclimacteric fruits, levels of oxygen between 2 and 8% eventually decrease respiration. Calculations of internal oxygen levels indicate that the diminution of respiration results from decreased metabolic activity in response to hypoxia.