Moisture Loss of Vegetables under Refrigerated Storage Conditions

Abstract

Coefficients of transpiration of five varieties of potatoes, three varieties of onions, two varieties of cabbage and carrofe and one variety of parsnips and rutabagas (turnips) were determined under conditions similar to those in ordinary refrigerated storage. Average values of the coefficient of transpiration could be grouped into three broad ranges: high (500-850 mg/(kg, hr, mm Hg); carrots and parsnins), intermediate (100-250; cabbage and rutabagas) and low (10-80; potatoes and onions).