Quelle est la composition de l'air dans les cavités du poivron ?

Qui ne s'est jamais posé cette question ? Probablement tout le monde, mais quand même !

Blablareau qui parle de la consommation de sucres et de gras chez l’humain : https://www.youtube.com/watch?v=v_utVubBa1g

Remerciements
Éléa Éberlé : https://twitter.com/plantoscope
Pierre Kerner : http://ssaft.com/Blog/dotclear/
Raphael Blareau : https://www.youtube.com/watch?v=v_utVubBa1g

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Images
Stomate : Par Anne Jea. — Travail personnel, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=88494173

Sources
Vidéo inspirée de ma chronique à l’émission moteur de recherche à Radio Canada : https://ici.radio-canada.ca/premiere/emissions/moteur-de-recherche/episodes/461380/rattrapage-du-lundi-20-avril-2020/6
Blasiak, J., & Musgrave, M. E. (2002). Varietal differences in locular gas composition in developing fruit of sweet and hot peppers, Capsicum spp., and evidence for divergent diffusion pathways. Journal of Horticultural Science and Biotechnology, 77(4), 432–437. doi:10.1080/14620316.2002.11511517
Blanke, M. M., & Holthe, P. A. (1997). Bioenergetics, maintenance respiration and transpiration of pepper fruits. Journal of Plant Physiology, 150(3), 247–250. doi:10.1016/S0176-1617(97)80115-0
Blasiak, J., Kuang, A., Farhangi, C. S., & Musgrave, M. E. (2006). Roles of intra-fruit oxygen and carbon dioxide in controlling pepper (Capsicum annuum L.) seed development and storage reserve deposition. Journal of the American Society for Horticultural Science, 131(1), 164–173. doi:10.21273/jashs.131.1.164
Biles, C. L., Wall, M. M., & Blackstone, K. (2019). Morphological and Physiological Changes during Maturation of New Mexican Type Peppers. Journal of the American Society for Horticultural Science, 118(4), 476–480. doi:10.21273/jashs.118.4.476
Villavicencio, L. E., Blankenship, S. M., Sanders, D. C., & Swallow, W. H. (2001). Ethylene and carbon dioxide concentrations in attached fruits of pepper cultivars during ripening. Scientia Horticulturae, 91(1–2), 17–24. doi:10.1016/S0304-4238(01)00249-7
Raghav, P. K., Agarwal, N., Saini, M., Vidhyapeeth, J., & Vidhyapeeth, J. (2016). Edible Coating of Fruits and Vegetables : I Nternational Journal of Scientific and Modern Education, (January).
Dhall, R. K. (2013). Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 53(5), 435–450. doi:10.1080/10408398.2010.541568
Kuang, A., Xiao, Y., McClure, G., & Musgrave, M. E. (2000). Influence of microgravity on ultrastructure and storage reserves in seeds of Brassica rapa L. Annals of Botany, 85(6), 851–859. doi:10.1006/anbo.2000.1153
Ochoa-Reyes, E., Martínez-Vazquez, G., Saucedo-Pompa, S., Montañez, J., Rojas-Molina, R., Leon-Zapata, M., … Aguilar, C. (2013). Improvement of Shelf Life Quality of Green Bell Peppers Using Edible Coating Formulations. Journal of Microbiology, Biotechnology and Food Sciences, 2016(vol. 6), 2448–2451.
Banks, N. H., & Nicholson, S. E. (2000). Internal atmosphere composition and skin permeance to gases of pepper fruit. Postharvest Biology and Technology, 18(1), 33–41. doi:10.1016/S0925-5214(99)00064-2
Banks, N. H., Cutting, J. G. M., & Nicholson, S. E. (1997). Approaches to optimising surface coatings for fruits. New Zealand Journal of Crop and Horticultural Science, 25(3), 261–272. doi:10.1080/01140671.1997.9514015
https://www.gardeningknowhow.com/garden-how-to/info/can-plants-live-without-oxygen.htm
https://www.quebecscience.qc.ca/pose-ta-colle/les-plantes-sont-elles-nocives-pendant-la-nuit/
https://spinoff.nasa.gov/Spinoff2018/ee_3.html

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S01E104 - Faut-il faire passer le hoquet ?