Influence of Carbon Dioxide on the Uptake of Water by Asparagus


EXCISED shoots of asparagus (Asparagus officinalis L.) with cut ends immersed in tap water undergo a marked gain in fresh weight during storage in atmospheres containing more than normal amounts of carbon dioxide1. Shoots, 16 cm in length, were stored in chambers at 1.7° C in darkness for one week. Modified atmospheres were obtained and maintained within 1.5 per cent of the desired levels by intermittent flushing with gases from pressure cylinders. When elimination of carbon dioxide was desired the carbon dioxide of respiration was absorbed in dry slaked lime.


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    Lougheed, E. C., Ph.D. thesis, Michigan State University (1964).

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    Fife, J. M., and Frampton, V. L., J. Biol. Chem., 109, 643 (1935).

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    Jenkins, R. R., and Lee, F. A., Food Research, 5, 161 (1940).

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    Mer, C. L., and Causton, D. R., Nature, 199, 360 (1963).

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LOUGHEED, E., FRANKLIN, E. Influence of Carbon Dioxide on the Uptake of Water by Asparagus. Nature 207, 1313 (1965).

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