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tures are represented by lines that slope diagonally downward from left to right, whereasthe horizontal lines indicate dewpoint temperatures (see Fig. . Dewpoint is the tempera- ture to which moist air has to be lowered (at constant pressure) to initiate condensation (1% relative humidity) (. Condensation caused from moving cooled packaged pro-duce into warm moist air, can promote decay, weaken cardboard packages, and acceleratethe warming of the produce. At low storage temperatures with high humidity, small tem- Postharvest Physiology of Fresh Produce 4 Fig. 4 Condensed psychrometric chart. perature uctuations can result in excessive condensation on cooling surfaces and in- creased water loss from the produce (. 3.2 Factors Affecting Transpiration 3.2.1 Water Vapor Pressure Decit Transpiration results primarily from differences in water vapor pressure between the inte- rior of the fruit or vegetable and the surrounding environment. The vapor pressure withina fresh commodity is thought to be solely dependent on the temperature of the commodity, whereas the vapor pressure of the surroundings is affected by temperature and relative humidity. Many researchers have found transpiration rates of fruits and vegetables to be linearly related to vapor pressure decit (5,. The relation commonly used is Transpiration rate /H1transpiration coefficient /H1mass/H1vapor pressure difference where the transpiration coefcient may be considered the reciprocal of the resistance and the vapor pressure difference is the vapor pressure within the product at the surface temper-ature of the product minus the vapor pressure in the surrounding environment. In practice, the water vapor pressure decit is often expressed in terms of relative humidity. Assuming the equilibrium water vapor pressure is equivalent to relative humid- ity of 1%, evaporation is then proportional to the difference between the relative humid-ity in the air and at saturation (.., 1%). change in relative humidity