Since the package perforations modify the package environments by increasing CO2 and decreasing O2, which decrease the rate of respiration
and ethylene production, thus, it delays the ripening of the fruits in the package (Saquet and Streif, 2008; Erkan et al.
The rate of respiration
registered a highly significant reduction in the study group as compared to the significant fall in the control group.
Edible coatings made from chitosan can extend the shelf life of fruits and vegetables by minimizing their rate of respiration
and reducing the water loss of the product.
After storage, the rate of respiration
in the fruit stored at 12 and 14degC remained 1 -2 times higher than fruit kept at 10degC.
If in Mediterranean climates you have warm days that may have some rate-limiting carbohydrate production during the day, coupled with cool nights that slow the rate of respiration
used in carbohydrate production and other plant physiological developments, then the average rate of development is slowed down for every hour that the plant is at less than optimal temperature for respiratory reactions during the growth season.
As respiration proceeds, oxygen is consumed, and as less and less oxygen becomes available, the rate of respiration
Wireless sensors and bio-sensing devices are embedded into garments that record the wearer's temperature, heart rate, galvanic skin response (moisture) and rate of respiration
Sequential addition of 3NP resulted in similar decline in the rate of respiration
between the striatum and cerebellum in the young animals, whereas in older animals, similar concentration of 3NP more efficiently inhibits the mitochondrial respiration in the striatum than that of the cerebellum.
Exposure to such pesticides poses a particular threat to children due to their lower body weights, faster rate of respiration
, and the fact that they're says Nancy Alderman, president of Environment and Human Health Inc.
m]) to indicate the effect of the concentration on the rate of respiration
decrease with depth.
Patients should be encouraged to breathe through their nose, to use their diaphragm and abdomen, and to try to control their rate of respiration
to around eight to 10 breaths per minute at rest.
Cutting the outer surface, or skin, of produce during processing exposes many more surfaces and accelerates the rate of respiration
and therefore breakdown.