Influence of oxygen, carbon dioxide, and degree of cutting on the respiration rate of rutabaga

Both the O-2-consumption and CO2-production rates of uncut and cut rutabaga were measured in a closed system. Compared to enzymatic and 1(st)-order li near models, a 2(nd)-order expression was found to best predict respiration rates under the conditions typically found in modified atmosphere packages . The concept of degree of cutting was introduced to quantitatively analyze the effect of wounding on respiration rates. A linear relationship was obs erved between the respiration rates at a fixed pO(2) and pCO(2) and the qua ntified degree of cutting injury. Mathematical expressions were developed t hat accurately describe the relationship between respiration rates, O-2 and CO2 partial pressures, and the degree of cutting.