It has been established that, in the process of respiration, 1 kilogram of potato tubers per 1 hour at 15°C absorbs about 9.4 mg of oxygen and correspondingly releases 10.1 mg of carbon dioxide. Carrots, meanwhile, respire many times more vigorously – 1 kg releases 16.1 mg O2 and 17.3 mg CO2. The respiration of vegetables is most intensive in the first days after harvesting. Temperature has a great influence on the quality of stored vegetable raw materials. As it rises, the intensity of biochemical processes increases, namely the breakdown of complex organic substances, respiratory gas exchange and the associated anaerobic respiration of vegetables. At a temperature close to 0oC, the resistance of vegetable raw materials to natural loss is significantly weakened, despite the suppression of the vital activity of microorganisms. The respiration intensity of vegetable raw materials is affected by various types of damage: mechanical, microbiological and physiological. It has been established that the respiration intensity of many types of vegetable raw materials increases when mechanical damage is inflicted, especially in the initial period, which is due to increased energy expenditure on the biosynthesis of protective substances (suberin, polyphenols, phytoalexins, etc.). The respiration of many types of fruits, including root crops, first increases to a maximum level, after which its intensity decreases. The activity of the malic enzyme can be affected by acids of the tricarboxylic acid cycle. Oxaloacetic, citric, isocitric and α-ketoglutaric acids are formed in the cycle from malic acid and can inhibit the activity of the malic enzyme. During storage, the respiration intensity of the control and experimental fruits increases over 25–35 days and remains higher in the control samples than in the experimental ones. The change in respiration intensity during storage of clementine and ortanique fruits under mode 1 (R) is identical. During storage, the respiration intensity of the control fruit samples increases and remains higher than that of the experimental ones throughout the entire storage period.
Study of Respiration Processes During Storage of Agricultural Raw Materials
DOI:
Abstract
References
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