Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of Rutabaga

Abstract

ABSTRACT: Both the O 2 ‐consumption and CO 2 ‐production rates of uncut and cut rutabaga were measured in a closed system. Compared to enzymatic and 1st‐order linear models, a 2nd‐order expression was found to best predict respiration rates under the conditions typically found in modified atmosphere packages. The concept of degree of cutting was introduced to quantitatively analyze the effect of wounding on respiration rates. A linear relationship was observed between the respiration rates at a fixed pO 2 and pCO 2 and the quantified degree of cutting injury. Mathematical expressions were developed that accurately describe the relationship between respiration rates, O 2 and CO 2 partial pressures, and the degree of cutting.