International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:10, October, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 3346-3353

Studies on Respiration Rate of Field Beans at Different Temperatures
R. Nisha*, C. Nickhil and M. Ramachandra
University of Agricultural Sciences Bangalore, Karnataka, India
*Corresponding author

Field bean also known as Dolichos lablab beans is one of the important legume crops grown widely in Southern Karnataka. It is rich in carbohydrate, protein, fat, and crude fiber. Fresh beans are a favoured vegetable of the people of this region. But, its availability is being seasonal, attempts are made to preserve its freshness for longer periods. The storage life of vegetables and fruits depends on their respiration rates. Respiration is a physiological process, involving the oxidation of the organic tissues evolving CO2, water and energy. Hence studies were made to determine the respiration rate of field beans at different temperatures (24, 10 and 3oC). Experiments were conducted by storing 350g of field beans, in laboratory storage chambers of 1000ml capacity. Gas concentrations of CO2 and O2 were measured at regular intervals and respiration rates were computed. The results indicated that the respiration rates were 29.14, 53.17 and 85.15 mg CO2 /kg-h at 3, 10 and 24oC, respectively at the beginning of the experiment, which gradually decreased during the storage period. The rate of decrease of respiration rate was found to be low at lower temperatures.

Keywords: Field beans, Respiration rate, Temperature, O2, CO2.

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How to cite this article:

Nisha, R., C. Nickhil and Ramachandra, M. 2017. Studies on Respiration Rate of Field Beans at Different Temperatures.Int.J.Curr.Microbiol.App.Sci. 6(10): 3346-3353. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.