Carbon Dioxide Effects on Fruit Respiration . II. Response of Avocados, Bananas, & Lemons

Abstract

The paramagnetic O2 analyzer was used for determining respiratory rates of avoxados, bananas, and lemons subjected to 0, 5, and 10% CO2 at 5, 10, and 21% O2. CO2 delayed the onset of the respiratory rise in the avocado, reduced the rate of O2 uptake at the climacteric peak and prolonged storage life. In the banana the induction of the climacteric was postponed but the rate of respiration at the peak was unaffected by CO2 treatment whenever the peak occurred; the suppression of the climacteric pattern and the extension of storage life was particularly pronounced in an atmosphere of 10% CO2 combined with 10% O2. CO2 caused an unprecedented stimulation of respiration in lemons. This phenomenon was more striking with 10 than with 5% CO2 and more in combinations of CO2 with air than with O2 concentrations below air. There appeared to be an increased utilization of sugars and acids as a result of CO2 treatment. In general, the life of lemons was prolonged by CO2, especially at the lower levels of O2.