Processing & Preservation
The rate at which harvested produce consumes oxygen and releases carbon dioxide, heat and water.
Why some vegetables like spinach wilt and spoil within a day at room temperature while others like potatoes last for months.
Fruit showing a sharp rise in respiration and ethylene production at the onset of ripening — banana, mango, apple, tomato — and able to ripen after harvest.
Bulk storage in which gas composition is continuously monitored and actively corrected, used mainly for fruit such as apples.
The factor by which a reaction rate changes for a 10 °C rise in temperature.
Ready to practise? Start with a free mock.
View free tests