J . P a c k. S ci . Te ch . 9 R O    1 R      Original Paper㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼㹼

Evaluation of the Impact of Oxygen and Carbon Dioxide
Atmospheres on Respiration Rate Measurement of Cherry Tomato
Hiroaki KITAZAWA1,*, Yuki SATO-TAKABE1, and Asako YAMADA1
Understanding the original respiration properties of each fresh produce is necessary to appropriately design
controlled atmosphere storage and modified atmosphere packaging. The oxygen (O2) and/or carbon dioxide(CO2) concentrations of produce in gas-tight containers are often measured to achieve this. However, themeasured respiration rate might be underestimated when the time at the start of measurement and/or the volumeof the headspace of gas-tight containers are inappropriate; the condition of lower O2 and/or higher CO2
concentrations decreases the respiration rate. In this study, we investigated the effects of manipulated O2 and CO2
concentrations on the measured respiration rates of cherry tomato (Solanum lycopersicum) stored at 25 ºC, using
two experiments examining the differences obtained with the closing time and volume of a gas-tight cylinder.
The results demonstrated that the measured respiration rate of cherry tomatoes was underestimated by both lower
O2 and higher CO2 atmospheres in gas-tight containers. These results help initiate a discussion regarding theappropriate enclosure time, volume of gas-tight containers, and/or samples used to measure fresh produce
respiration rates in gas-tight containers.
.H\ZRUGV㻦㻦 accuracy, controlled atmosphere storage, fresh produce, gas-tight container, modified atmospherepackaging

1. Introduction
The respiration of fresh produce continues during the post-harvest process with the consumption ofrespiratory substrates, such as sugars and organic acids1),2). Therefore, desirable commercial qualities are often
lost, and continuing respiration may increase food loss. Controlling post-harvest respiration in fresh produce isthus essential. To this end, many technologies related to the reduction of respiration in fresh produce duringstorage and distribution have been developed, including controlled atmosphere (CA) storage3) and modified
atmosphere packaging (MAP)4). For these technologies, lower oxygen (O2) and/or higher carbon dioxide (CO2)around the produce play an important role in the reducing respiration5), 6), along with temperature control. For theappropriate design of the CA and MAP, determining the original respiratory properties of each fresh produce is1*

Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, 2-8-1,Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan
Corresponding author: Hiroaki Kitazawa. Tel./Fax. +81-3-5981-3431, E-mail: kitazawah@fc.jwu.ac.jp
The authors declare no conflict of interest.

－ 387 －Evaluation of the Impact of Oxygen and Carbon Dioxide Atmospheres on
Respiration Rate Measurement of Cherry Tomato109, p. 73 (2015)18) A. Eshima, N. Sugino, T. Watanabe, H. Kitazawa, Comparative analysis of the effects of storage temperatureand oxygen concentration on radish (Raphanus sativus var. sativus) quality, J. Pack. Sci. Tech., 31(1), p. 33(2022)(Received: 13 July 2023)(Accepted: 1 September 2023)࣑ࢽࢺ࣐ࢺࡢ࿧྾ ᐃ࡟࠾ࡅࡿ㓟⣲࠾ࡼࡧ஧㓟໬Ⅳ⣲㞺ᅖẼࡢᙳ㡪ホ౯໭⃝ ⿱᫂  ࠊ㧗㒊㸦బ⸨㸧⏤Ꮨ ࠊᒣ⏣ 㯞Ꮚ 㟷ᯝ≀ࡢ࿧྾≉ᛶࢆᢕᥱࡍࡿࡓࡵ࡟ࠊࡋࡤࡋࡤᐦ㛢ᐜჾࢆ⏝࠸ࡓ࿧྾㏿ᗘࡢ ᐃࡀ⾜ࢃࢀࡿࠋࡋ࠿ࡋࠊ㟷ᯝ≀ࡢ࿧྾㏿ᗘࡣప㓟⣲࠾ࡼࡧ㧗஧㓟໬Ⅳ⣲⎔ቃ࡛ࡣపୗࡍࡿࡇ࡜࠿ࡽࠊᐦ㛢ᐜჾࢆ⏝࠸ࡓ ᐃ࡟࠾࠸࡚ᐜჾࡢᐦ㛢᫬㛫ࡸ✵㝽ࡢయ✚ࡀ୙㐺ษ࡞ሙྜ࡟ࡣࠊࡑࡢࡼ࠺࡞㞺ᅖẼࡀ⏕ࡌࠊ࿧྾㏿ᗘࢆ㐣ᑠホ౯ࡋ࡚ࡋࡲ࠺ྍ⬟ᛶࡀ⪃࠼ࡽࢀࡓࠋࡑࡇ࡛ᮏ◊✲࡛ࡣࠊ㓟⣲࡜஧㓟໬Ⅳ⣲⃰ᗘࡢ㐪࠸ࡀ Υ࡛㈓ⶶ
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