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

通过对菠菜表面细菌生长和呼吸代谢的研究，探讨了环境气体组成和总压对菠菜贮藏的影响。将周围气体组成设定为3种类型，即，5 kPa的氧气+20kPa的氮气、5 kPa的氧气80 kPa的氮气和21 kPa的氧气80 kPa的氮气。第三种类型的气体组合物用作对照。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）下储存的样品在储存前的细菌数量几乎相同。生菜样品在贮藏过程中有细菌生长。在储存结束时，在正常氧浓度的情况下，细菌数量增加到大于或等于10的8次方，而在低氧浓度的情况下，细菌数量变为小于或等于10的6次方。细菌的生长不依赖于周围气体的总压。对于283 K和288 K这两种储存温度，证实了刚才提到的细菌生长的结果。从储存在低氧浓度下的莴苣样品中释放的二氧化碳的累积量也被抑制到从正常氧浓度下的莴苣中释放的二氧化碳的累积量的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.