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Factors Affecting Respiration and Transpiration of Fruits and Vegetables




  • 1. Stage of Development:

    During organ development the rate of respiration variation occurs. When fruits become bulky i.e at maturation stage degree of respiration rate decreases as compared to initial development stage. In Climateric fruit the rate of respiration is minimum at maturity stage but when ripening is about to start after harvest the respiration rate will increase to climacteric peak.

    Stage at Which the Fruits are to be Harvested:

    2. Moisture Content:

    If the moisture is more, respiration is less because of dimension of sugar content. Transpiration is more water loss is more so concentration of sugar is more which less to higher respiration rate. More water loss lead to desiccation rather than more accumulation of sugar.

    3. Sugar of Fruit:

    Small sized fruits have more expose surface compared to bulky fruits. So respiration rate is more in small fruits.

    4. Coating on Surface of Fruits:

    More thickness of coating less the respiration rate.

    5. Type of Tissue:

    Young tissues have more respiration rate.

    External Factors:

    i) Temperature:

    At 0 to 350 C temperature respiration rate is increased at rate of 2 to 2.5 for every 2 0C temperature raising. The biological and chemical processes are affected. When level of CO2 is more under this condition rate is low even at higher temperature.

    ii) Ethylene:

    Application of ethylene can shift the time as to reach climacteric peak.

    iii) Availability of O2:

    If Oxygene is supplied more to produce, like carrots, the respiration rate is increased to certain level.
     
    iv) CO2:

    Proper CO2 concentration prolongs the storage life by less respiration.

    v) Growth Regulator Application:

    Malic hydrazide (MH) application inhibits or accelerates the respiration rate act to purpose of application. 
            
    vi) Fruit Injury:

    This mechanical injury is also responsible for stimulating respiration rate.

    Respiration Drift:

    The fruit exhibit more respiration rate at ripening is called climacteric fruit. Other fruits not showing such pattern are called non-climacteric fruits but many non-climacteric fruits show respiration rate with rise of ethylene production. Respiration rate increases sometimes.

    Young citrus fruits produce more respiration rate and ethylene like climacteric fruits. This is nothing but respiration drift.

    Transpiration Factors:

    Nature of skin, coating of skin, irradiation, wax coating, low temperature, high R.H are factors responsible for transpiration.

    Source: agriinfo

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