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Respiratory Heat Production of Vegetables During Refrigerated Storage1


Measurements of the respiratory heat production of potatoes, carrots, cabbage, celery, onions, parsnips and rutabagas at 0°C (32°F), 5°C (41°F) and 16°C (61°F) after 1 to 2 and 4 to 6 months of refrigerated storage showed that heat of respiration generally increased with temp (Q10 values generally between 2 and 4), except for some cultivars of potatoes early during storage. Heat of respiration generally decreased with storage time for carrots and parsnips at all temp and for potatoes at 5°C; for the other vegetables it tended to increase with storage time, particularly at 16°C. The rates of heat production were in many instances substantially lower than often used published values for several kinds of vegetables.