【摘要】 研究了在 4℃、2 0℃条件下 ,O2 、CO2 气体浓度动态变化时 ,青花菜的呼吸速度、呼吸商的变化 ,结果表明 ,青花菜呼吸速度RO2 、RCO2 均随O2 浓度的上升而增大 ,CO2 对呼吸速度有相当大的抑制作用 ,2 0℃时 ,浓度为 3%的CO2 的抑制作用最强 ;并采用重回归分析法 ,在有氧呼吸范围内分析了O2 、CO2 浓度及处理时间对呼吸商的影响 ,结果显示 :三因素中CO2 浓度对青花菜呼吸商的影响最显著 ,温度越高 ,CO2 浓度的影响作用越显著 ,温度下降 ,处理时间、O2 浓度的影响作用增强。更多还原

【Abstract】 The changes of the respiratory rate and respiratory quotient of fresh broccoli were studied with the dynamic changes of O 2 and CO 2 concentrations at 4℃ and 20℃. The results indicated that the respiratory rates R O2 and R CO2 of fresh broccoli increased with oxygen concentration and were markedly suppressed by carbon dioxide. When carbon dioxide concentration reached 3% at 20℃, the suppressing effect became greatest. The effects of oxygen and carbon dioxide concentrations, and processing time on the respiratory quotient in the aerobic respiration period were also studied by multiple regression analysis. The results demonstrated that the respiratory quotient of fresh broccoli was markedly affected more by carbon dioxide concentration than oxygen concentration and processing time. It was also shown that the effect of carbon dioxide concentration on the respiratory rate became greater with increase in temperature, while those of processing time and O 2 concentration became greater with decrease in temperature.更多还原