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The influence of temperature and oxygen level on the respiration and ripening of Wickson plums
Authors
L. L. ClaypoolF.W. Allen
Authors Affiliations
L. L. Claypool was Associate Professor of Pomology and Associate Pomologist in the Experiment Station, Davis; F.W. Allen was Professor of Pomology and Pomologist in the Experiment Station, Davis.Publication Information
Hilgardia 21(6):129-160. DOI:10.3733/hilg.v21n06p129. November 1951.
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Abstract
This paper presents some recent studies on the influence of atmospheres, modified as to their oxygen level and temperature, on the storage life of Wickson plums. Nine temperatures (32°-95° F) were used at each of ten oxygen levels (1-100 per cent).
The results show that fruits reached respiration and ripening peaks fastest at 77° in the temperature series, although initial CO2 production increased with temperature to the 95° level. In the oxygen series, the rate of acceleration was roughly proportional to the oxygen tension. Respiration and ripening were increasingly delayed in the lower oxygen levels and at reduced temperatures.
At increasing temperatures, fruits in the lowest oxygen levels began to produce as much or more CO2 as fruits in next highest oxygen levels; at 77° the 10 per cent oxygen lot was surpassed by the three lower oxygen lots in reverse order. This is attributed to anaerobic respiration not balanced by the aerobic phases.
Ripening failures and loss of vitality of all oxygen lots at 86° and 95° are thought to have resulted from disturbances of the enzyme systems under high temperature.
Literature Cited
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