Effect of Temperature Change on the Respiration Characteristics of Vegetables

The effect of fluctuating temperature on the respiration of vegetables has been investigated. Spinach was selected as the experimental material because of its high respiratory activity and kept under the condition that temperature changed alternately at low and high levels every 4 hours. The low-high level temperature combination was set in $1-10^{\circ}C,{\;}1-20^{\circ}C{\;}and{\;}1-30^{\circ}C$. Respiration was evaluated in terms of quantity of $CO_2$ evolved from spinach. The evolution rate of $CO_2$ was determined by a change in its concentration. The evaluation rate of $CO_2$ followed closely the temperature change. In the temperature combinations at $1-10^{\circ}C{\;}and{\;}1-20^{\circ}C$, the relationship between $CO_2$ evolution rate and temperature was found to be able to express by Arrhenius law, while at $1-30^{\circ}C$, it did not obey the law.