Storage of agricultural products by the control of gas composition and total pressure

通过对菠菜附着菌生长和菠菜呼吸代谢的研究，探讨了环境气体组成和总压力对菠菜贮藏的影响。周围气体组成设置为5 kPa氧+ 20 kPa氮、5 kPa氧80 kPa氮、21 kPa氧80 kPa氮3种类型。第三种气体成分作为对照。贮藏温度为283 K和288 K，贮藏期为11 ~ 19 d。在低氧浓度（5 kPa）和正常氧浓度（21 kPa）条件下贮藏前细菌数量基本相同。生菜样品在贮藏过程中附着细菌增多。在氧气浓度正常的情况下，细菌数量增加到大于等于10的8次方，而在氧气浓度较低的情况下，细菌数量增加到小于等于10的6次方。细菌的生长不依赖于周围气体的总压力。刚才提到的细菌生长结果在283 K和288 K两种储存温度下都得到了证实。低氧环境下生菜的累积二氧化碳量也被抑制到正常氧环境下生菜的70 - 80%。

The effect of surrounding gas composition and total pressure on the storage of spinach was examined through the growth of bacteria attaching to spinach and the respiratory metabolism of spinach. The surrounding gas composition was set into 3 types, that is, 5 kPa of oxygen + 20 kPa of nitrogen, 5 kPa of oxygen 80 kPa of nitrogen and 21 kPa of oxygen 80 kPa of nitrogen. The third type of gas composition was used as a control. The storage temperature was 283 K and 288 K and storage period was 11 to 19 days. The number of bacteria before storage was almost same for both samples stored in low oxygen concentration (5 kPa) and normal oxygen concentration (21 kPa). Bacteria attaching to lettuce sample grew during storage period. At the end of storage, the number of bacteria increased to more than or equal to 10 to the 8th power in the case of normal oxygen concentration, however it became less than or equal to 10 to the 6th power in the case of low oxygen concentration. The growth of bacteria did not depend on the total pressure of surrounding gas. The results of bacterial growth mentioned just before were confirmed for both storage temperatures, 283 K and 288 K.Cumulative quantity of carbon dioxide evolved from lettuce sample stored in low oxygen concentration was also suppressed to 70 to 80% of that evolved from lettuce in normal oxygen concentration.