Today's urban population is isolated from the producer (farmer) by a myriad of intermediaries, resulting in ever increasing periods from harvest to consumer. Many researchers have studied innumerable techniques to extend the acceptable post-harvest time. Numerous investigators have conducted in-depth analysis of the ongoing metabolic chemical processes during the post-harvest era. Adel Kadar (reference 1) illuminated the magnitude of this subject "...post-harvest losses... is estimated to be 5 to 25 percent in developed countries and 20 to 50 percent in developing countries." Many others concur that respiration rate is the singular most important process in determining a product's post- harvest life tenure. Many address retention of moisture, vapor pressure deficit, temperature and relative humidity. The third controllable parameter- pressure - is appears, has not been addressed. This research examines the metabolic rate as a function of positive pressure.
