SKIN PERMEABILITY TO CARBON DIOXIDE IN APPLES STORED IN CONTROLLED ATMOSPHERE

The skin permeability to CO₂ diffusion, evaluated by the kinetic constant ki, as well as the equilibrium constant H involved in the mass-transfer have been studied in Super Golden Delicious apples, using a kinetic approach. The variance analysis of the values due to the two constants ki and H with apple-ripening time has emphasized for both parameters the absence of a statistically significant change. While for the H constant this development agrees with that reported in a previous paper for O₂, that for ki differs.