40 STUDIES ON FRUIT RESPIRATION. 



(8) Three experiments in field studies were carried on in which 

 carbon-dioxid-free air was aspirated through jars containing peaches 

 attached to the tree and detached therefrom, respectively, and the 

 amounts of carbon dioxid given off by the fruit were determined. 

 No stimulus in the rate of respiration, due to picking, could be de- 

 tected by this method, and it is probable that if such change occurs 

 it is but small. 



(9) Assuming that fruits follow the equation given in paragraph 7, 

 that the heat resulting from the respiration and the specific heat of 

 the fruit are known, and that the fruit is held under adiabatic con- 

 ditions, an equation is derived from which the temperature of fruit t n 

 may be calculated after a given time T, starting at a known tempera- 

 ture V . This equation is as follows : 



logil-mT) 

 1 ~ l a 



where a is the constant from the general equation (page 20) ; m is the 

 product of several constants (ky t , a, and log 6 10), in which Tc is the 

 temperature rise accompanying the formation of 1 gram of carbon 

 dioxid from sucrose (equivalent to 0,00285° C), y t is the respirator} 7 

 activity of the fruit at t'° C, and log e 10 equals 2.3026. 



