EFFECT OF TEMPERATURE ON THE RESPIRATION RATE AND THE RESPIRATORY QUOTIENT OF SOME VEGETABLES
- 1 April 1942
- journal article
- research article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 17 (2) , 179-197
- https://doi.org/10.1104/pp.17.2.179
Abstract
Respiration rates of ten different vegetables were measured by the Magness-Diehl method at 0.5, 10 and 24[degree] C. Neither glucose content nor carbohydrate reserve was correlated with the intensity of respiration. Observed differences depend on whether the tissue is actively growing or whether it represents a storage organ. Evidence is presented which indicates that the protein of asparagus is utilized in respiration to a considerable extent. R. Q. values were usually close to unity, they were unusually low for potatoes and spinach at 0.5[degree] C. No correlation could be found between low temp. injury and the course of respiration.This publication has 2 references indexed in Scilit:
- Analytic studies in plant respiration VI—The relation of the respiration of potatoes to the concentration of sugars and to the accumulation of a depressant at Low temperatures Part 3—The relation of the respiration to the concentration of sucroseProceedings of the Royal Society of London. B. Biological Sciences, 1936
- Apparatus for Determination of CO 2 and O 2 of RespirationScience, 1932