# 수정된 압력변위법을 이용한 과채류 호흡속도 측정

• Lee, Hyun-Dong (Postharvest Technology Research Institute, Kyungpook National University) ;
• Chung, Hun-Sik (Postharvest Technology Research Institute, Kyungpook National University) ;
• Kang, Jun-Soo (Department of Food Engineering, Dongeui Technical College) ;
• Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University) ;
• Choi, Jong-Uck (Department of Food Science and Technology, Kyungpook National University)
• 이현동 (경북대학교 농산물가공저장유통기술연구소) ;
• 정헌식 (경북대학교 농산물가공저장유통기술연구소) ;
• 강준수 (동의공업전문대학 식품공업과) ;
• 정신교 (경북대학교 식품공학과) ;
• 최종욱 (경북대학교 식품공학과)
• Published : 1997.12.01

#### Abstract

This study was carried out for improvement and correction of the traditional pressure variation method (PVM) in the respiration rate measurements of fresh fruits and vegetables using a microcomputer system and a differential pressure sensor. Water vapor pressure in the container was calculated by equations for psychrometric calculations. At the beginning of experimental period water vapor pressure in the container was increased and maintained constantly in the most experimental period, but was decreased dramatically after $CO_2$ scrubbing. The percentages of water vapor pressure on total differential pressure were $33{\sim}46%$ at $1^{\circ}C$, $23{\sim}45%$ at $11^{circ}C$ and $35{\sim}53%$ at $21^{\circ}C$. The differences between the respiration rates determined by gas chromatography and corrected pressure variation method (CPVM) were $0.2{\sim}0.3\;mgCO_2kg^{-1}h^{-1}$ at $1^{\circ}C$, $0.2{\sim}2.9\;mgCO_2kg^{-1}h^{-1}$ at $11^{\circ}C$ and 1.0{\sim}9.0\;mgCO_2kg^{-1}h^{-1}$at$21^{circ}C$, while those between gas chromatography and normal pressure variation method (PVM) were$0.8{\sim}1.2\;mgCO_2kg^{-1}h^{-1}$at$1^{\circ}C$,$3.9{\sim}11.0\;mgCO_2kg^{-1}h^{-1}$at$11^{\circ}C$and$8.0{\sim}32.0\;mgCO_2kg^{-1}h^{-1}$at$21^{circ}C\$, respectively. The differences of the respiration rates with CPVM were smaller than those with PVM. CPVM, therefore, were more exact and convenient method than PVM in the measurement of respiration rate of fresh produce.
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