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Effects of Storage Gas Concentrations on the Transpiration Rate of Fuji Apple during CA Storage  

강준수 (동의공업대학 식품생명과학과)
정헌식 (경북대학교 농산물가공저장유통기술연구소)
최종욱 (경북대학교 식품공학과)
Publication Information
Food Science and Preservation / v.9, no.3, 2002 , pp. 261-266 More about this Journal
Abstract
A transpiration model was selected and tested experimentally to predict transpiration into of Fuji apple stored in a normal air and controlled atmospheres (l∼3% O$_2$+ l∼3% CO$_2$) at 0$\^{C}$ and 98% RH for 6weeks. CA storage decreased the respiration rate of Fuji apple by 50% when compared with normal air storage. The transpiration rates of apple showed 50∼70% higher in normal air storage than those in CA storage and were decreased by increasing CO$_2$concentration under same concentration of O$_2$. The transpiration rates estimated by the selected model were in good agreement with experimental data for Fuji apples under controlled atmosphere conditions and normal air. When the respiratory heat generation rate u of Fuji apple increased with storage conditions, the evaporating surface temperature and transpiration rate also increased. But since some portion of respiratory heat was used as latent heat in the evaporating surface, the change of u value had a little effect on the determination of the evaporation temperature and the transpiration rate.
Keywords
Fuji apple; CA storage; transpiration rate; gas concentration;
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