关于在接近饱和的湿度下呼吸商品的水分损失行为，几乎没有可用的信息。在91-99%相对湿度范围内，在三种不同的恒温水平和高湿度下对番茄、苹果和蘑菇进行了实验。除少数情况外，蒸腾系数随水汽压差的增大而减小。没有证据支持van Beek和Ficek（1979）的观察，即在高相对湿度下，蒸腾速率可能会随着水蒸汽压差的减小而增加。 在某些情况下，番茄和苹果在非常高的湿度下表现出水分增加，但蘑菇总是表现出水分损失。在这些研究中，未观察到所选商品的微生物腐烂。单位:双引文:研讨会，ASHRAE交易，1988年，第94卷，pt。德克萨斯州达拉斯1号

Little information is available about moisture loss behavior of respiring commodities at humidities approaching saturation.  Experiments were performed with tomatoes, apples, and mushrooms at three different constant temperature levels and high humidities in the range of 91-99% RH. Transpiration coefficient showed a decrease with increasing water vapor pressure difference except for a few cases. No evidence was found to support the observation of van Beek and Ficek (1979) that at high RH, transpiration rate may increase with decreasing water vapor pressure difference. In some cases, tomatoes and apples showed moisture gain at very high humidity, but mushrooms always showed moisture loss. No observable microbial decay of the selected commodities occurred during these studies.Units: Dual