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Anatomical characteristics and atmospheric pressure

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Reference no: EM132932629

1) explain how the following factors affect the rate of transpiration in fresh produce; temperature, surface area, relative humidity, air movement, respiration rate, morphological and anatomical characteristics and atmospheric pressure
2) Explain several ways how the following environmental condition can be used to extend the shelf life of fresh produce.
a) Temperature.
b) Relative humidity.

Reference no: EM132932629

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