Respiration and transpiration characteristics of selected fresh fruits and vegetables
Bibliographic record
Abstract
Respiration and transpiration characteristics of mushrooms, strawberries, broccoli and tomatoes were determined under different temperature, atmospheric and humidity conditions in order to get information for modified humidity atmosphere conception. The respiration rate was determined using a static method (scanning method). The transpiration rate was measured using a new method at different relative humidity levels. The respiration rates of all the produce under optimal atmospheres were 40 - 60 % lower than in air. The respiration quotients (RQ) in both air and optimal atmospheres for all produce were lower than 1.0, but were higher in optimal atmospheres. The Q10 values for respiration varied from 2.1 to 3.3. It was shown that the transpiration rate was the sum of inherent, heat-transfer-induced and mass-transfer-induced transpiration. At low relative humidities in the surrounding atmosphere, mass-transfer-induced transpiration was the dominant mechanism for all produce. The better understanding of the respiration and transpiration behavior of produce under different conditions of temperature, atmosphere and humidity obtained in this study will lead to improve storage and modified atmosphere.La respiration et la transpiration du champignon, de la fraise, du brocoli et de la tomate ont été déterminées sous différentes conditions environnementales (température, atmosphère et humidité relative) dans le but d\'obtenir des informations indispensables à la conception des emballages sous atmosphère modifiée. Les résultats montrent que la respiration des différents produits a été réduite de 40 à 60 % par rapport à la respiration initiale dans l\'air. Le quotient respiratoire (RQ) pour tous les produits étudiés et sous les deux conditions d\'entreposage est inférieur à 1. Cependant, sa valeur dans les conditions contrôlées est supérieure à celle obtenue dans l\'air. La valeur du Q10 pour l\'intervalle de température étudiée varie de 2,1 à 3,3. Il a été montré que le taux de transpiration est la somme de la transpiration inhérente, de la transpiration due au transfert de masse et de celle due au transfert de chaleur. La parfaite connaissance de la respiration et de la transpiration sous différents facteurs environnementaux permettra de maîtriser la conception des emballages sous atmosphère modifiée et l\'entreposage des fruits et légumes frais. Keywords: packaging, respiration, transpiration, temperature, relative humidity.Agronomie Africaine Vol. 17 (2) 2005: pp. 103-115
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".