Abstract
The respiration rate (CO2 evolution) and changes in contents of some chemical components and appearance qualities of turnips after harvest were studied in association with precooling.1. The respiration rate was roughly doubled for every 10°C rise in temperature. The fewer the days after harvest, the higher the respiration rate was.2. The contents of ascorbic acid, chlorophyll, β-cartene and total sugars in the outer leaves were much lower than in the inner leaves even immediately after harvest, and they decreased very rapidly at high temperatures. Thus, the contents in the outermost leaf reached a very low value at high temperatures in only a few days.3. Deterioration of the crop appearance such as yellowing and rotting generally began at outer leaves. This fact suggests that it is closely related to the rapid decrease in the contents of those chemical components.4. From these results, it appears that trimming outer leaves as much as possible and precooling immediately after harvest are effective in preventing deterioration of the crop appearance.
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