Methods for Measurement of Gas Volume of Fruits and Vegetables

Abstract

Theory is presented for a differential mass-volume technique to measure non-destructively gas volume (Vg) changes, based only on the initial and final masses and volumes of an organ. Volume was measured using Archimedes' principle, but a non-invasive image analysis procedure could be an improvement. A reduction in Vg during the ripening of `Kada' tomato (Lycopersicon esculentum Mill) fruits, and irreversible Vg changes of 0.02, 0.29, 0.66, 1.2, and 1.3 ml for mature-green fruits compressed by 0, 2.5, 5.0, 7.5. and 10 mm for 5 minutes indicates the potential of this procedure. The method was compared with other methodologies using sweetpotato (Ipomea batatas L.) root segments subjected to vacuum water infiltration. The results were similar to the pycnometric method. The gasometric method underestimated Vg for roots in which the intercellular air volumes where blocked by the water used for infiltration, and large overestimation occurred with the traditional infiltration technique without correction for water absorption. Absolute Vg values were also estimated by semi-pycnometry (defined as the difference between the organ volume measured by water immersion and the organ volume without Vg measured with a pycnometer, after its maceration and elimination of gas bubbles with vacuum). Semi-pycnometry applied to tomato and bell pepper (Capsicum annuum L.) fruits, where the use of tissue segments limits the pycnometric method, and in sweetpotatoes, where the gasometric method overestimates Vg, generated results that were consistently similar to the differential mass-volume method.