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Respiration of carrot slices, sticks, and shreds was monitored during storage in air, low O 2  (0.5%, 1%, and 2%) or high CO 2  (3%, 6%, and 10%) atmospheres at 0, 5, and 10°C. The respiration pattern differed with temperature and type of cuts. At 10°C, the rates of all cuts decreased with time. At the lower temperatures, the rate of sticks and shreds increased with the increase being greater at 5°C. Carbon dioxide production and O 2  consumption of all cuts were lower when stored in either reduced O 2  or elevated CO 2  relative to those in air. Reduction was the greatest with cuts held in 0.5% O 2  or 10% CO 2  at 0°C. Low O 2  was more effective than high CO 2  atmosphere in reducing the rate at 10°C, but not at other temperatures. Respiratory quotient (RQ) of shreds were higher when held in low O 2  and lower when held in high CO 2  relative to those in air. RQ of other cuts were affected, but not consistently. The Q 10  of all cuts ranged from 1.9 to 7.4 in the 0 to 10°C range and was lower with cuts in low O 2  and greater with cuts in high CO 2 .

Respiration of Fresh-cut Carrots Stored in Low Oxygen or High Carbon Dioxide Atmosphere at Various Temperatures