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Resipration
Fruit Respiration
One of the major physiological and biochemical change which occur in fruits and vegetables is a change in the pattern of respiration. The respiration rate of produce is an excellent indicator of the metabolic activity of the tissue and thus is a useful guide to the potential storage life of the produce. If the respiration rate of a fruit or vegetable is measured as their O2 consumed or CO2 evolved during the course of the development, maturation, ripening and senescent period, a characteristic respiratory pattern is observed. The respiratory pattern also impacts the pattern of evolution of ethylene. Based on this pattern, fruits can be classified into ‘climacteric’ and ‘non-climacteric’. Few fruits exhibit the pronounced increase in the respiration (increase in CO2 and C2H4) coincident with the ripening, such increase in the respiration is known as respiratory climacteric, and this group of fruits is called climacteric. Difference between climacteric and non-climacteric fruits
Respiration Respiration is a process in which stored organic materials (carbohydrates, protein, and fat) are broken down into simple end products with release of energy. Oxygen is used in this process and carbon dioxide is produced. The O2 concentration at which anaerobic respiration commences varies between tissues and is usually below 1 % V/V and off falvour may results from fermentation. Respiration influences the product in following manner On the basis of their respiration rate we can classify different fruit and vegetables in following way: |