English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The resistance of oranges (Citrus sinensis L. Osbeck) and grapefruit (Citrus paradisi Macf.) to ethylene, O(2), CO(2), and H(2)O mass transport was investigated anatomically with scanning electron microscope and physiologically by gas exchange measurements at steady state. The resistance of untreated fruit to water vapor is far less than to ethylene, CO(2) and O(2). Waxing partially or completely plugs stomatal pores and forms an intermittent cracked layer over the surface of fruit, restricting transport of ethylene, O(2), and CO(2), but not of water; whereas individual sealing of fruit with high density polyethylene films reduces water transport by 90% without substantially inhibiting gas exchange.Stomata of harvested citrus fruits are essentially closed. However, ethylene, O(2) and CO(2) still diffuse mainly through the residual stomatal opening where the relative transport resistance (approximately 6,000 seconds per centimeter) depends on the relative diffusivity of each gas in air. Water moves preferentially by a different pathway, probably through a liquid aqueous phase in the cuticle where water conductance is 60-fold greater. Other gases are constrained from using this pathway because their diffusivity in liquid water is 10(4)-fold less than in air.

Resistance of Citrus Fruit to Mass Transport of Water Vapor and Other Gases