It is about role of various pollutants on vegetable producion

2. EFFECT OF GASES ON YIELD
AND QUALITY OF
VEGETABLES
Speaker - Richa Naula
Id.no. - 40100

3. What is a gas ?
A gas is a sample of matter that conforms to
the shape of a container in which it is held and
acquires a uniform density inside the container
,even in the presence of gravity and regardless
of the amount of substance in the container.

4. Composition of Atmosphere

5. GASES
Carbon
dioxide
Nitrogen
dioxide
Ethylene Ozone
Sulfur
dioxide

6. National ambient air quality standards given by CPCB(November,2009)
Gases Time
weighted
average
Concentration in ambient air
Industrial, residential,
rural and other area
Ecologically sensitive area
Micro gm/m3 ppb Micro gm/m3 ppb
Sulphur
dioxide
Annual* 50 19 20 8
24 hours** 80 30.4 80 30.4
Nitrogen
dioxide
Annual* 40 21.2 30 15.9
24 hours** 80 42.4 80 42.4
Ozone Annual* 100 51 100 51
24 hours** 180 91.8 180 91.8
** 24 hourly or 1 hourly monitored values as applicable shall be complied with 98% of
the
time, 2% of the time, they may exceed the limits but not on two consecutive days of
monitoring.* Annual arithmetic mean of minimum 104 measurement taken in a year at a particular
site

7. Carbon dioxide is an essential component of
photosynthesis.
The present concentration of CO2 in the
atmosphere is increasing at the rate of 1.47
ppm/year ( Source-ESRL Global Monitoring Division).
AUGUST 2014
397.01ppm
Source- ESRL Global Monitoring
Division
AUGUST 2015
398.92 ppm
Source- ESRL Global Monitoring
Division

8. Source-Energy
Information Agency
(Department of Energy)

9. Increased
Automobile
s
Industrialization
Deforestation
Pollution

10. Supplemental Source in Greenhouse
CO 2 generator
Hot water boiler
with condenser
CO 2 condenser
& blower
Distribution pipes
Distribution in greenhouse
Distribution in plants through clear
Polythene tubes

11. Source-ESRL Global Monitoring

12. Source
ESRL Global Monitoring
Division

13. Estimates of Future Levels of CO2
Year CO2,ppm
2000 369
2010-2015 388-398
2050/2060 463-623
2100 478-1099
IPCC, 2001
0
100
200
300
400
500
600
1950 1990 2025 2050
CO2 in ppm

14. Effect of rise in CO2 on C3 & C4 plants
•Photosynthesis increase (60-80%)
•Stomatal conductance decreases
•Transpiration reduces
•WUE increases (70%)
Kimball et al.,1993

15. Impact of elevated CO2 on growth, physiology, yield and quality
of tomato cv. Arka Ashish under polyhouse
CO2
(ppm)
Plant
height
(cm)
No. of
leaves
Leaf
area
(cm2 /p)
No. of
branches
Leaf
mass
(mg/cm2)
No. Of
flower /p
No. Of
fruits /p
Fruit
set (%)
Fruit
yield
(kg/p)
380
(control)
92.3 67.3 10,200 9.5 4.62 140 45.8 32.8 2.49
550 115.0 80.8 16,604 13.0 3.25 171 65.0 38.1 3.84
700 81.7 88.3 11,502 17.3 5.32 227 95.8 42.2 5.61
CD at
5%
1.50 1.40 5.80 0.87 0.11 0.94 1.56 1.13 1.38
Mamatha et al.,

16. CO2
(ppm)
Phenols Flavanoids Ascorbic
acid
Carotenoids Lycopene TSS
(0Brix)
Acidity
(%)
380 14.6 2.48 12.4 23.2 15.1
550 8.2 1.79 16.0 3.45 0.30
700 12.4 2.30 14.4 21.1 13.7 3.10 0.32
CD at
5%
0.383 0.055 0.232 0.984 0.659 0.094 0.033
Effect of elevated carbon dioxide on quality parameters
Mamatha et al.,
2014

17. Photosynthesis and nutrient composition of spinach and
fenugreek grown under elevated carbon dioxide
Parameter Plant 40 DAEx 60 DAEx 80 DAEx
350
ppm
A -CO2
600 ppm
E -CO2
350ppm
A -CO2
600ppm
E-CO2
350ppm
A-CO2
600ppm
E-CO2
Leaf area
(cm2)
Spinach 495.74 558.40 610.52 724.45 732.45
Fenugre
ek
166.60 248.0 220.50 285.60 247.30 291.10
PN (micro
mol/m2/s1)
Spinach 13.05 16.40 12.66 19.52 15.78 16.47
Fenugre
ek
9.70 13.45 11.26 16.81 10.47 15.62
Stomatal
conductanc
e
g s (cm/s)
Spinach 0.89 0.84 1.05 0.91 0.73 0.69
Fenugre
ek
0.74 0.72 0.81 0.70 0.43 0.40
Jain et al., 2007

18. Effect on nutrient content…
Parameter Plant 40DAEx 60 DAEx 80 DAEx
A-CO2 E-CO2 A-CO2 E-CO2 A-CO2 E-CO2
C:N ratio
Spinach 12.78 12.08 17.58 9.80 13.82
Fenugreek 7.64 7.56 9.52 10.62 5.92 9.17
Ca(microg/g)
Spinach 63.59 72.13 63.00 67.58 55.08 57.35
Fenugreek 18.58 42.32 40.54 63.70 45.94 59.01
Mg(microg/g)
Spinach 5.61 2.99 9.61 5.77 3.92 1.54
Fenugreek 4.16 1.45 7.26 4.26 3.60 2.55
Fe(microg/g)
Spinach 11.09 5.05 10.01 6.94 8.92 3.98
Fenugreek 3.57 2.39 6.81 3.59 4.63 2.89
Jain et al., 2007

19.  It act as a nutrient in plants(at a conc. less
than 18.5ppb) since sulfur is a required
element for plant growth and development.
 The plants have developed mechanisms that
allow them to control the internal levels of
sulfur obtained from soil or atmosphere
(natural and anthropogenic sources).

20. Sources
Klimont et al.., 2012

21. Current Scenario
In 2010, India surpassed the United States as
the world’s second highest emitter of sulfur
dioxide (after China).
Klimont et al.,2012

22. SO2 emission in India
Source – Zifeng lu, 2013

23. Effect on plants
 When 45 days old plants of tomato were exposed to
0.1 ppm of sulfur dioxide gas it was found that it
increase the vegetative growth in the plant at the
expense of reproductive growth (Pandey et al.,1995).
 Its main damage caused by its product sulfuric
acid.
 It result in dry papery blotches that are generally
white, tan or straw coloured.
 In some spp. chronic injury, causes brown to red
blotches.

24. Contd....
Young and middle aged plants and leaves are
sensitive.
Sensitivity is highest during day with bright
Sunlight and high relative humidity.

25. Effect of sulfur dioxide pollution on the translocation and accumulation of
heavy metals in soybean (Peijun et al., 2011)
Treatments Yield(g/plant) Plant dimension(cm)
Grai
n
Total
mass
Pod
skin
Leaf Stem Height Diameter Internode
Control SO2
(1.2 ppb)
9.2 24.3 6.0 3.9 5.3 59.7 0.8 5.5
Low SO2
(97 ppb)
8.8 21.9 5.4 3.3 4.3 52.5 0.7 5.2
High SO2
(490 ppb)
6.7 18.6 5.0 3.0 3.8 47.4 0.6 4.4
Effect of SO 2 on average growth and production of soybean in metal control plants,
i.e., plants grown in potting mixtures with no added heavy metals

26. Nitrogen Dioxide
 The uptake of nitrogen dioxide by plants occurs
predominantly by foliar deposition.
 NO2 emissions over the Indian region are growing
at an annual rate of 5.5% per year (Garg et al.,
2001).
 Annual average NO2 concentrations varied from
4.3 to 42.9 ppb in various parts of the country
(CPCB, 2009).

27. Contd....
 At higher concentration, NO2 can cause acute
injuries on plant leaves, while chronic exposure to
lower concentration of NO2 reduces the growth of
plants.
 In Haridwar ,India when wheat and mustard crops,
were exposed to higher concentration of NO2 at the
rate of 9 ppb showed maximum reductions in
growth, yield, ascorbic acid content and
photosynthetic pigments(Chauhan and Joshi ,
2010).

28. Ozone (O3 )
• Ozone is a powerful oxidizing agent in a very
dilute conc.(<2microl/l) (Skog et al., 2001).
 ,ozone application(0.04ppm) has
been tested for several purposes like food
preservation , extension of shelf-life, equipment
sterilization and elimination of undesirable
flavours produced by bacteria during both storage
and shipping .(Zhang et al., 2005).
In the food industry

29. O3 concentration is rising at an annual
rate of 0.5%. (Mina et al., 2008)

30. Mahesh et al., 2015

31. Effect on plants
 It show damage to plants when expose to ozone
levels that reach 40 ppb or above.
 Bronzing and redding between the veins on the
upper side of older and middle aged leaves.
Ozone injury on pumpkin leaf

32. Contd....

33. Contd...
 Open top field chambers
in polyhouse
Ozone damage on beans

34. Response of Indian Crops to Ozone Phytotoxicity
(Mina et al., 2008)
Vegetable
Crops
Injury
symptoms
appeared after
no. of ozone
fumigation
cycle
Injure
d leaf
area
(%)
Injury symptoms
Onion
( Nasik Red )
3 50 Long interveinal streaks, leaf of exposed
plants are light green as compared to
unexposed plants, leaf tip necrosis
Potato (Kufri
Chandramukhi
)
- Absence of visible symptoms but reduced
leaf area
Raddish
(Pusa Chetki)
2 53 Tip burning, necrosis along leaf margins,
stunted growth
Spinach
(All Green)
5 87 White spots on upper leaf surface i.e.
bleaching ,necrosis, burning of leaf margins.
Tomato
(Pusa Ruby)
7 56 Burning of leaf margins, yellow color spots
on upper leaf surface, leaf of exposed plants

35. Cont… Shoot Biomass Root Biomass Yield/plant
Vegetable Crops Control Exposed
(55ppb)
Control Exposed
(55ppb)
Control Exposed
(55ppb)
Onion
(Nasik Red )
5.0 2.2 0.5 0.2 24.4 8
Potato (Kufri
Chandramukhi)
30.0 2.5 13.8 6.2 224 75
Radish
(Pusa Chetki)
8.8 3.1 4.9 1.8 49 27
Spinach
(All Green)
39.3 15.7 4.1 3.8 160 40
Tomato
(Pusa Ruby)
30.5 21.8 6.2 4.3 125 40
Mina et al., 2008

36. Other Gases.....
Chlorine Gas
 Older plants are more sensitive to chlorine than
seedlings.
 Chlorine injury symptoms can appear from 18
hours to 8 days after exposure.
 Common visible symptoms are chlorosis, tip burn
and marginal or intraveinal necrosis, water-soaked
appearance, leaf cupping and abscission are
common.
 Chlorine gas along with water is used as a sanitizer
in handling of fresh vegetables.

37. Chlorine Concentrations Commonly Used for
Postharvest Sanitation of Fresh Produce
Vegetable TAC
(μg/ml)
Broccoli 100-150
Cucumber 100-150
Onion 100-150
Cabbage 100-150
Cauliflower 100-150
Potato 100-250
Spinach 75-150
Tomato 200-350
Raddish 50-150
Trevor, 2000

38. Contd......
 Hydrogen Fluoride.
 Ammonia.
 Carbon Monoxide.
 PAN(Per oxy acetyl nitrate).

39. ETHYLENE
 It is a gaseous harmone.
 It act at trace levels throughout the life of the plant
by stimulating or regulating the ripening of fruit,
the opening of flowers, and the abscission (or
shedding) of leaves.
 In vegetative tissue and in non-climateric fruit and
immature climateric fruit tissue ethylene supresses
its own synthesis and in ripeneing climateric fruit
ethylene enhance its own synthesis.

40. ETHYLENE AFFECT DEVELOPMENT AND PHYSIOLOGY
 Promotes the ripening of some fruits.
 Leaf epinasty.
 Break seed and bud dormancy in some species (abscisic
acid).
 The formation of roots and root hairs.
 Enhances the rate of leaf and flower senescence.
 Abscission zone formation.
 Used in sex expression (When summer squash at
cotyledon stage was sprayed with 50mg/l of ethephon it
was found that it increases femaleness and inhibit maleness
in it as studied by Yongan et al., 2002).

41. Ethylene production and sensitivity of several commodities
Commodity Ethylene production Ethylene sensitivity
Tomato Medium Medium(>0.4 microl/l)
Broccoli , Brussels sprouts
, Cabbage , Carrot
low Low(0.01-0.02 microl/l)
Cauliflower , cucumber ,
lettuce
low High(0.03-0.1microl/l)
Potato , Spinach low High
Asparagus , Bean, Celery,
Brinjal
low Medium(0.04-0.2 microl/l)
Romero et al., 2007

42. Detrimental effects of ethylene related to
quality in vegetables
Ethylene effects Symptoms /
affected organ
Commodity Reference
Physiological
disorder
Russet spotting Lettuce Salvador et al., 2003
and Pesis et al., 2002
Abscission
Bunch Cherry tomato Beno-Moualem et al.,
2004
Stalk Muskmelon Lima et al., 2004
Bitterness Isocoumarin Carrot , Lettuce Fan and Mattheis,
2000
Toughness Lignification Asparagus Hennion et al., 1992
Sprouting Tubers, Bulb Potato, Onion Wills et al., 2004;
Benkeblia and
Selselet-Attou, 1999
Colour Yellowing Broccoli Suzuki et al., 2004

43. Detrimental affects of ethylene

44. Avoiding Exposure to Ethylene
Removal of ethylene from storage rooms by-
 Use of ozone at conc. of 0.4microl/l was used to oxidize
ethylene (Skog et al., 2001).
 1. O2 + UV → O3
 2. C2H4 + [O] → → CO2 + H2O

45. Avoiding Exposure to Ethylene
Removal of ethylene from storage
rooms by-
 Adequate ventilation (air exchange) .
 Ethylene absorbers: potassium permanganate
(alkaline KMnO4 on inert pellets “Ethysorb,” etc .
 Use of low pressure (vacuum) system
(i.e.hypobaric CA storage).

46. EFFECT OF GASES ON POST-
HARVEST MANAGEMENT OF
VEGETABLE CROPS

47. Gases used in post harvest management
It is an asphyxiant and slightly corrosive in the presence of moisture.
It dissolves readily (1.57 g/ kg at 100 kPa, 20 C) in water to produce
carbonic acid that increases the acidity of the solution and reduces the
pH. This has significant implications for MAP of foods.
Oxygen promotes several types of deteriorative reactions in foods
including fat oxidation, browning reactions and pigment oxidation.
Most of the common spoilage bacteria and fungi require oxygen for
growth.
To increase shelf life of foods the pack atmosphere should contain a
low concentration of residual oxygen.
Carbon dioxide
Oxygen

48. Contd....
 Nitrogen does not support the growth of aerobic microbes and
therefore inhibits the growth due to aerobic spoilage but does not
prevent the growth of anaerobic microbes.
 The low solubility of nitrogen in foods can be used to prevent pack
collapse by including sufficient nitrogen in the gas mix to balance
the volume decrease due to carbon dioxide going into solution.
Nitrogen

49. Controlled Atmosphere (CA)
Reduction of oxygen and/or elevation of carbon dioxide concentration
inside the storage chamber is maintained.
Retard ripening, respiration
and senescence.
Prolong shelf
life
Beneficial effect
Prolonged storage life of perishable by arresting the
respiration and senescence process.
Reduction in sensitivity to ethylene.
Decrease in the incidence and severity of
disease causing organism.

50. Inhibition of senescence and of ethylene effects
by CA in parsley

51.  Modify the concentration
of gases in the produce
packing.
 Reduce respiration rate.
 Reduce ethylene action.
 Delay ripening &
senescence.
 Increase product’s shelf
life.
O2
CO2
O2 CO2
21% O2
0.035%CO2

53. Types of MAP
 In this commodity’s respiration
characteristics are properly
matched to film permeability
values.
 If a film of correct intermediary
permeability is chosen, then a
desirable equilibrium modified
atmosphere is established when
the rates of O 2 and CO2
transmission through the package
equal a product’s respiration rate.
 Replacing the package
atmosphere with a desired
mixture of CO2,O2 and N2 or
the use of ethylene, CO2,O2 and
N2 scavengers.
 E.g. Oxygen Absorber- Ferrous
oxide and Iron Powder.
 Carbon dioxide absorber-
Hydrated lime, Activated
charcoal, Magnesium dioxide.
 Ethylene absorber- Potassium
permangnet, Vermiculite etc.

54. Vegetables O2 CO2 N2 Temp. Shelf life
Green
asparagus
10% 5% 85% 20C 16-20
days
Sea asparagus 4% 5% 91% 20C 28-32
days
Broccoli 3% 8% 89% 30C 35 days
Celery sticks 6kPa 7kPa - 50C 15 days
Fresh cut
peppers
80/50
kPa
15kPa 5/35kPa 50C 9-10
days
Khol Rabi 5kPa 10/15kPa 80/85kPa 50C 14 days
Recommended gas mixture for MAP and its effect on storage
life of vegetables
Zhang et al., 2015

55. Effect of modified atmosphere packaging on quality
changes of fresh Parsley, Spinach and Dill.
In this vegetables were packaged in polyethylene pouches
and were evaluated in three condition included perforated,
modified atmosphere active, modified atmosphere passive at
different temperature (5ºC, 10ºC, 20ºC, 25ºC).The following
properties were determined vitamin C, chlorophyll, weight
loss and total count. Results were indicated that storage of
parsley in modified atmosphere active showed minimum loss
weight and maximum chlorophyll retained. Parsley had the
most moulds in perforated packages. However, maximum
residual vitamin content was seen in MAP parsley.
Masoud et al., 2011

56. Modified Atmosphere Packaging of precooked vegetables: effect on
physicochemical properties and sensory quality (Barbosa et al., 2015)
%O2 / %CO2 Time
(days)
EC50
(mg/ml)
PH Total colour
change
CFU/g
0/40 0 13.16 5.90 0.00 < 10
10 23.30 6.55 7.02 < 10
15 28.99 6.11 16.98 < 10
20 35.38 5.78 19.52 >3.0
2.5/40 0 13.16 5.90 0.00 <10
10 27.44 6.57 11.59 < 10
15 33.94 6.09 11.85 < 10
20 41.60 5.87 14.42 >3.0
2.5/60 0 13.16 5.90 0.00 <10
10 35.06 6.56 12.90 < 10
15 35.94 6.16 11.11 1.4
20 39.98 5.80 17.81 1.3
Cabbage

57. %O2 / %CO2 Time(days) EC50
(mg/ml)
PH Total color
change
CFU/g
0/40 0 24.53 5.84 0.00 <10
10 42.70 6.28 7.37 <10
15 49.01 6.17 6.72 1.4
20 50.33 5.76 9.44 1.3
2.5/40 0 24.53 5.84 0.00 <10
10 48.20 6.20 10.42 <10
15 56.13 6.15 16.54 <10
20 57.71 5.68 15.11 2.9
2.5/60 0 24.53 5.84 0.00 <10
10 46.14 6.20 12.02 <10
15 49.72 6.04 18.18 8.5
20 79.89 5.67 18.18 3.0
Green Beans

58. Future Thrust
 More field research is clearly needed to develop appropriate yield
based evidence on which to base air quality criteria for moderately
polluted areas.
 Processes involved in the initial reactions of different gases with
extracellular and cellular components, after entry through the
stomata, must be understood.
 There is a need to screen out sensitive and tolerant cultivars in India
and establish the exposure indices of all the important crops to
reduce the crop loss.
 Need to minimise the increasing pollution scenario in our country
though there is little but it can be considered as start of it .
 Need to study the different aspect of pollution on the vegetable
production.

59. Conclusion