Analysis of respiration of the hottest fruits and

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Analysis of respiration of fruits and vegetables (IV)

2 Gas composition

the syngas is purified in the storage environment, and the gases that affect fruit and vegetable products are mainly O2, CO2 and ethylene. Generally, oxygen in the air is excessive. When O2 is 16% lower than that in the atmosphere, it has no inhibitory effect on respiration; At 10% O2, respiratory intensity was significantly inhibited; O2 5%?/Font 7% is greatly inhibited, but at O2 2%, anaerobic respiration often occurs. Therefore, the O2 concentration is usually maintained at 2% during storage/Font between 5% and 5% for some tropical and subtropical products/Font within 9%. Increasing the concentration of environmental CO2 also has an inhibitory effect on respiration. For most fruits and vegetables, the appropriate concentration is 1%/Font 5%, too high will cause physiological damage, but the products are different, and the difference is also great. For example, Yali pear is damaged when CO2 is 1%, while garlic bolt can tolerate more than 8%, and strawberry can tolerate 15%/Font 20% without obvious injury

figure the influence of gas composition on respiration

o2 and CO2 have an antagonistic effect. The toxicity of CO2 can be alleviated by increasing the concentration of O2 for some people who have technology but do not want to start a business. In low O2, the toxicity of CO2 will be more serious; On the other hand, when a higher concentration of O2 is accompanied by a higher concentration of CO2, the respiration can still be significantly inhibited by the more serious strain aging bias. Low O2 and high CO2 can not only reduce the respiratory intensity, but also postpone the respiratory peak of the fruit, and even prevent it from respiratory jump (Fig

ethylene is a ripening agent for fruits and vegetables. During storage, fruits and vegetables continuously produce ethylene, which increases the concentration of ethylene in fruit and vegetable storage places. Fruits and vegetables will show a relatively shortage in 2014. When stored in an environment with ethylene concentration, trace ethylene in the air can promote the increase of respiratory intensity, so as to accelerate the ripening and aging of fruits and vegetables. Therefore, the storage time of fruits and vegetables can be prolonged by ventilation or putting ethylene absorbent in the fruit and vegetable storage warehouse to eliminate ethylene

3. Humidity

the effect of humidity on respiration is still lack of systematic research. It has been found that slight water loss is conducive to inhibiting respiration in Chinese cabbage, spinach and Satsuma Mandarin. Generally speaking, when RH is higher than 80%, the product respiration is basically not affected; Low humidity has a great impact. If the RH of banana is lower than 80%, it will not produce respiratory jump and cannot ripen normally

4. Mechanical injury and microbial infection

when plants are invaded by microorganisms, mechanical injury or encounter an uncomfortable environment, they can play a self-defense role by activating the oxidation system and strengthening respiration. Post harvest pathogenic bacteria are easy to invade when the product has wounds. Respiration provides energy and substrate required for the product to recover and repair wounds, accelerates callus, and is not conducive to pathogenic bacteria infection; In the process of resisting the invasion and expansion of parasitic pathogens, the thickening of cell walls of plant tissues and the production of phytoalexins in allergic reactions need to strengthen breathing, so as to provide energy and substrate for the synthesis of new substances, so that the metabolism of substances can be coordinated as needed; When saprophytic microorganisms invade tissues, they should secrete toxins, destroy the cell wall of host cells, penetrate into the interior of tissues, act on protoplasm, and make cells use after death. The toxins secreted by saprophytic microorganisms are mainly hydrolases. The respiration of plants is conducive to the decomposition, destruction, and weakening of toxins secreted by microorganisms, so as to inhibit or terminate the infection process. Therefore, mechanical injury should be avoided in all links after harvest, diseased fruits should be removed, and strict fruit selection should be carried out before storage

5. Other measures such as coating, packaging and avoiding light on fruits and vegetables can inhibit the respiratory effect of products to varying degrees

source: Pan Enmin, contemporary fruit and vegetable storage technology

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