カンキツの動的貯蔵環境下での蒸散特性

概要

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Storage tests were conducted under a temperature range of 4 to 16℃ (to 12℃ for ‘Unshiu’) for three kinds of citrus fruits: ‘Kiyomi’, ‘Unshiu’ and ‘Amanatsu’ Fruits for the tests were stored in air-tight container for 6 hrs,and change in the temperature and humidity in the head air space in the container was measured to evaluate the quantity of moisture transpiration from fruits under dynamically fluctuating moisture conditions caused by transpiration.Based on the equation for defining moisture transpiration resistance for plants, moisture transpiration resistances for tested citrus fruits were calculated and the values were plotted against vapor pressure difference between the head space air and fruit surface. The resulted figure showed moisture transpiration resistance for citrus fruit exponentially increases as the vapor pressure difference decreases. Then an empirical non-linear approximation equation was proposed and its parameters for each citrus fruit were obtained by the Marquardt method. Parameters in the equation were dependent on storage temperature and the slopes of parameters against storage temperature were similar for all types of fruit tested. The relationships were also arranged in the form of a linear equation with two parameters.
日本生物環境工学会の論文
2005-01-05