Effects of Respiration Rate on Shelf Life and Quality

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What is one of the significant effects of respiration in fresh produce?

Enhancement of taste quality

Greater nutritional value

Loss of substrates (correct)

Increase in moisture content

Why is the reduction of oxygen concentration beneficial in controlling respiration rate?

It increases the respiration rate

It has no effect on respiration rate

It decreases the respiration rate (correct)

It enhances the taste of the produce

What does the accumulation of carbon dioxide due to respiratory metabolism indicate?

Decreased shelf life

Improved taste quality

Increased nutritional content

Harmful effect on produce (correct)

How does the heat generated from respiration impact the storage of fresh produce?

Raises the temperature of produce Signup and view all the answers

How is respiration rate related to the storage potential of plant produce?

Lower respiration rate indicates faster deterioration Signup and view all the answers

What does the respiratory process indicate in living produce?

Metabolic activity and deterioration ability Signup and view all the answers

What does a higher respiration rate generally indicate for fresh fruits and vegetables?

Loss of quality Signup and view all the answers

How does respiration influence the physiological processes related to fresh fruits and vegetables?

Enhances color development Signup and view all the answers

What is the significance of respiration in providing intermediates for pigment synthesis and flavor development?

It provides carbon skeleton intermediates for both processes Signup and view all the answers

How does the respiratory quotient (RQ) provide information on the substrates used in the respiratory pathway?

By indicating the ratio of CO2 produced to O2 consumed Signup and view all the answers

What does an RQ value below 1 typically indicate?

Respiration of lipids or proteins Signup and view all the answers

Why would extremities in respiration rate lead to a loss of quality in fruits and vegetables?

Resulting in specific physiological disorders Signup and view all the answers

What is the term used to describe the heat generated during respiration in fruits and vegetables?

Vital heat Signup and view all the answers

Which type of respiration pathway is the preferred energy-producing pathway in fruits and vegetables?

Oxidative phosphorylation respiration Signup and view all the answers

What happens to pyruvic acid produced during glycolysis under anaerobic conditions?

Converted to lactic acid, ethanol or acetaldehyde Signup and view all the answers

How does anaerobic respiration compare to aerobic respiration in terms of energy production?

Anaerobic respiration produces much less energy Signup and view all the answers

What physiological disorders are associated with high concentrations of fermentative metabolites in fruits and vegetables?

Necrosis, discolored tissues, off-flavors Signup and view all the answers

What is the term for the oxygen concentration at which anaerobic respiration begins?

Extinction point Signup and view all the answers