Respiration at 20°C of carrot roots ( Daucus carota L.), potato tubers ( Solanum tuberosum L.) and zucchini fruits ( Cucurbita pepo L.) was reduced following exposure to either high levels of CO 2 or low levels of O 2 for a few days at 20°C. The reduced respiration rates were maintained for at least 2 weeks after treatment while the produce was ventilated with air.
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Wills et al. (1979) studied this question.