Heat of Respiration of Fresh Produce as Affected by Controlled Atmosphre

Abstract

SUMMARY—The heat of respiration of fresh produce in controlled atmosphere (CA) storage was determined with a calorimeter to provide information on the refrigeration load imposed. The heat of respiration in air at the same temperature was also measured to enable direct comparison with the heat of respiration in CA. The calorimeter was a heavily insulated Dewar flask and the product was continuously flushed with either air or CA. The values obtained for the heat of respiration in air were in good agreement with those reported in the literature for these products. The heat of respiration (Btu/Ton‐24 hr) in optimum CA with the ratio in CA to that in air given as a percent was as follows: Wando peas at 48°F—6,690, 31%; Thorogreen lima beans—2,290, 30%; cut Victory Golden sweet corn—3,810, 32%; Red Delicious apples—525, 28%. It was concluded that the heat of respiration of fresh produce in CA can be estimated by assuming that it is about 30% that in air.