University of California

Section 8



Image: Methods


  1. BERGMEYER, H.V.  and K. Gawehn (eds.).1977. Principles of enzymatic analysis. Verlag Chemie International, NY, 260 p.
  2. JOSLYN, M.E. (ed.). 1970. Methods in food analysis - physical, chemical, and instrumental methods of analysis. Academic Press, NY, 845 p.
  3. KLEIN, R.M. and D.T. Klein. 1970.  Research methods in plant science. The Natural History Press, Garden City, NY, 756 p.
  4. MARSHALL, B. and F.I. Woodward.1985. Instrumentation for environmental physiology. Cambridge Univ. Press, Cambridge, 241 p.
  5. PEARSON, D. 1973.  Laboratory techniques in food analysis. Halsted Press, NY, 315 p.
  6. POMERANZ, Y. and C.E. Meloan. 1978. Food analysis: Theory and practice. AVI Publ. Co. Westport CT, 669 p.
  7. STEWART, K.K. and J.R. Whitaker (eds.). 1984. Modern methods of food analysis. AVI Publ. Co. Westport, CT, 421 p.



  1. A.O.A.C. 1990. Official methods of analysis.15th ed. Assn. Official Anal. Chemists Washington, D.C., 1200 p.
  2. HADDEN, N., F. Baumann, and others.1971. Basic liquid chromatography. Varian Aerograph, Walnut Creek, CA.
  3. HEATHERBELL, D.A. 1974. Rapid concurrent analysis of fruit sugars and acids by gas-liquid chromatography. J. Sci. Food Agric. 25:1095-1107.
  4. LINSKENS, H.F., J.F. Jackson (eds.). 1995. Fruit analysis, Modern methods of plant analysis, new series, vol. 18. Berlin: Springer-Verlag, 150 p.
  5. MARSILI, R.1997. Techniques for analyzing food aroma. Marcel Dekker, New York, 383.



  1.  BANKS, N.H., D.J. Cleland, A.C. Cameron, R.M. Beaudry, and A.A. Kader. 1995. Proposal for a rationalized system of units for postharvest research in gas exchange. HortScience 30:1129-1131.
  2. BARMORE, C.R. and T.A. Wheaton. 1978. Diluting and dispensing unit for maintaining trace amount of ethylene in a continuous flow system. HortScience 13:169-171.
  3. BOWER, J.H., J.J. Jobling, B.D. Patterson, and D.J. Ryan. 1998. A method for measuring the respiration rate and respiratory quotient of detached plant tissue. Postharv. Biol. Technol. 13:263-270.
  4. De VRIES, H.S.M. 1995. Non-intrusive fruit and plant analysis by laser photothermal measurements of ethylene emission. In. H.F. Linskens and J.F.  Jackson (eds.): Fruit analysis, Methods of plant analysis, new series, vol. 18. Berlin: Springer-Verlag, pp. 1-8.
  5. LESHUK, J.A. and M.E. Saltveit, Jr. 1990. A simple system for the rapid determination of the anaerobic compensation point of plant tissue. HortScience 25:480-482.
  6. LIN, W.C., G.S. Block and M.E. Saltveit. 1997. Determination of water vapor in a small air sample by a nondispersive infrared gas analyzer. HortScience 32:278-281.
  7. NELSON, G.O.1972. Controlled test atmospheres-principles and techniques. Ann Arbor Sci. Publ. Inc., Ann Arbor, MI, 247p.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            
  8. PETERSON, S.J., W.J. Lipton, and M. Uota. 1989. Methods for premixing gases in pressurized cylinders for use in controlled atmosphere experiments. HortScience 24:328-331.
  9. PRATT, H.K. and D.B. Mendoza, Jr. 1979. Colorimetric determination of carbon dioxide for respiration studies. HortScience 14:175-176.
  10. SALTVEIT, M.E., JR.1978. Simple apparatus for diluting and dispensing trace concentrations of ethylene in air. HortScience 13:249-251.
  11. SALTVEIT, M.E. 1982. Procedure for extracting and analyzing internal gas samples from plant tissues by gas chromatography. HortScience 17:878-881.
  12. SALTVEIT, M.E. and D.R. Dilley. 1977. Simple procedure for preparing dilute concentrations of ethylene in air or oxygen in high pressure cylinders. HortScience 12:252-253.
  13. SALTVEIT, M.E., Jr. and T. Strike. 1989. A rapid method for accurately measuring oxygen concentrations in milliliter gas samples. HortScience 24:145-147.
  14. WATADA, A.E.  and D.R. Massie.1981. A compact automatic system for measuring CO2 and C2 H24 evolution by harvested horticultural crops. HortScience 16:39-41
  15. YOUNG, R.E. and J.B. Biale. 1962. Carbon dioxide effects on fruit respiration. 1. Measurement of oxygen uptake in continuous gas flow. Plant Physiol. 37:409-415.



  1. ANON. 1969. Temperature measurement. Home Study Course No. 16, Measurements and Data Corp., Pittsburgh, PA, pp. 49-79.
  2. ANON. 1969. Moisture and humidity.  Home Study Course 53/35, 54/36, 55/37. Measurements and Data Corp., Pittsburgh, PA.
  3. BENEDICT, R.P. 1969. Fundamentals of temperature, pressure and flow measurements. John Wiley and Sons, NY, 353 p.
  4. GAFFNEY, J.J. 1978. Humidity: Basic principles and measurement techniques. HortScience 13:551-555.
  5.  GREEN, W.P., W.V. Hukill and D.H. Rose. 1941. Calorimetric measurements of the heat and respiration of fruits and vegetables. USDA, Tech. Bull. 771, 22 p.
  6. GRIERSON, W. and W.F. Wardowski.1975. Humidity in horticulture. HortScience 10:356-360.
  7. HAYAKAWA, K., D. Brian, E. Vaccaro, and S.G. Gilbert. 1979. Development of new procedure for direct determination of respiration heat generation by fresh produce. Lebens. Wissen Technol. 12:189-193.
  8. HAYAKAWA, K. and J. Succar. 1982. Heat transfer and moisture loss of spherical fresh produce. J. Food Sci. 47:596-605.
  9. LOUGHEED, E.C., C.W. Fischer, and D.P. Murr. 1983. In situ measurements of electrical impedance and resistance of fruits: A review. HortScience 18:825-828.
  10. MOHSENIN, N.N. 1980. Thermal properties of foods and agricultural materials.  Gordon & Breach Science Publ., New York, NY, 407 p.
  11. POLLEY, S.L., A.P. Snyder, and P. Kotnour. 1980. A compilation of thermal properties of foods. Food Technol. 34(11):76-80, 82-84, 86-88, 90-92, 94.
  12. SWEAT, V.E. 1974. Experimental values of thermal conductivity of selected fruits and vegetables. J. Food Sci. 39:1080-1083.
  13. WEXLER, A. 1965. Humidity and moisture, measurement and control in science and industry. 4 Vols. Reinhold Publ. Corp., NY.


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