Gas Exchange, Transpiration, and the Commercial Deterioration in Storage of Orange Fruit1
Open Access
- 1 September 1969
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 94 (5) , 524-528
- https://doi.org/10.21273/jashs.94.5.524
Abstract
The commercial deterioration of orange fruit of the ‘Shamouti’ and ‘Valencia’ varieties was studied in relation to transpiration, respiratory activity and concentrations of CO2, O2 and ethylene inside the fruit. Loss of commercial value of fruit under various storage conditions was caused by transpiration, which resulted in shriveling of the peel. During storage, respiratory activity declined, and the internal CO2 rose from a range of 2-4% to a range of 5-10%, while the O2 declined from ranges of 17-19% to 10-12%. Drying of the peel caused a rise in resistance to gas diffusion which, in turn, changed the internal atmosphere. The flavedo portion of the peel was the main site of resistance to gas diffusion.Keywords
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