ACTA ALIMENTARIA VOL. 3 (A QUARTERLY OF THE COMMITTEE ON FOOD SCIENCE OF THE HUNGARIAN ACADEMY OF SCIENCES, 1974)

1974 / 1. sz. - KOVÁCS, E.-VAS, K.: Methodological studies on the determination of respiration and ethylene production of fruits and vegetables

1* 3 KOVÁCS & VAS: METHODOLOGY OF FRUIT RESPIRATION Pressure reduction taking place in a predetermined time period (20 or 30 minutes) was expressed as change in gas volume and this was calculated for unit weight of fruit and unit time, to express respiration intensity in terms of oxygen ml • h-1 • kg-1 raw fruit weight. Apart from unit weight, the results were also calculated for unit volume (cm3) and unit surface (cm2). Respiration intensity (L) per unit weight is calculated by the formula h-k-QO-1000 . . , , , L = fA • h_1 • kg-1 . t-s Respiration intensity per unit volume is T h-K-60 L — ш • h 1 • cm J. 6 • к К (volume of the fruit) is expressed in cm3, where K = —nRr2. 3 Respiration intensity for unit surface area is h-k-60 pi • h 1 • cm 2, t-Af if Af (surface of fruit) is expressed in cm2, where л , , 2nR2r r Af = 2л r2 4- , arc cos —- R > r. 1 Vi?2-r2 R Symbols used: h = change of manometric record, mmHg к = flask constant, pi t = time of measurement, minutes s = weight of the samples examined, g К — volume of fruit, presuming a rotational ellipsoid, cm3 R = longer radius, cm r = shorter radius, cm Aj = surface area, presuming a rotational ellipsoid, cm2 The data were evaluated in a Razdan 3 computer, on the basis of the method described by UMBREIT et al. (1964). 1.1.2. Experimental procedure. Prior to the experiment, the samples were incubated at the experimental temperature in polyethylene pouches in a water bath. Acta Alimentaria 3, 1974

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