Abstract
Abstract Respiration at 20°C of carrot roots (Daucus carota L.), potato tubers (Solanum tuberosum L.) and zucchini fruits (Cucurbita pepo L.) was reduced following exposure to either high levels of CO2 or low levels of O2 for a few days at 20°C. The reduced respiration rates were maintained for at least 2 weeks after treatment while the produce was ventilated with air.
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