Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Respiration rate of the Fuji apple according to the ULO storage conditions

ULO 저장에서의 사과 Fuji의 호흡속도

  • 강준수 (동의공업전문대학 식품공업과) ;
  • 이호재 (동의공업전문대학 식품공업과, 경북대학교 식품공학과) ;
  • 최종욱
  • Published : 1994.10.01
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Abstract

For the measurement of the change of respiration rate caused by the gas content of storage atmosphere which furnishes important data for the interpretation of ULO storage, GC was used. It has been shown that the respiration rate and respiratory heat generation rate of Fuji apple is more than doubled in normal low temperature storage when compared with ULO storage, and that in ULO storage the respiration rate and respiratory heat generation rate directly proportional to the concentration of O2 in storage atmosphere as well as inversely proportional to that of CO2. It was possible to establish a functional formula for the respiratory heat generation rate of Fuji apple in all the storage conditions in terms of u=-0.7638+0.0003 O2-0.0007 log(CO2)+0.1369 log(Tb) concerning temperature and the concentration of O2 and CO2

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