Impact of Elevated Temperature in Growing Season on Growth and Fruit Quality of Red Pepper(Capsicum annuum L.)
2014
Song, E.Y., National Institute of Horticultural and Herbal Science, RDA, Jeju, Republic of Korea | Moon, K.H., National Institute of Horticultural and Herbal Science, RDA, Jeju, Republic of Korea | Son, I.C., National Institute of Horticultural and Herbal Science, RDA, Jeju, Republic of Korea | Kim, C.H., National Institute of Horticultural and Herbal Science, RDA, Jeju, Republic of Korea | Lim, C.K., National Institute of Horticultural and Herbal Science, RDA, Jeju, Republic of Korea | Son, D., National Institute of Horticultural and Herbal Science, RDA, Jeju, Republic of Korea | Oh, S.J., National Institute of Horticultural and Herbal Science, RDA, Jeju, Republic of Korea
This study was conducted to determine the impact of elevated temperature in growing season on the growth and fruit quality of red pepper (Capsicum annuum L.) by cultivating pepper in the temperature gradient tunnels. Plant height, stem diameter, leaf number and total leaf area, fresh weight and dry weight increased at ambient + 2℃ temperature, whereas each leaf area decreased as temperature increased. The plants grown under ambient + 2℃ temperature showed the greatest number of flower and fruit. Fruit weight, fruit length and fruit diameter decreased as the temperature increasing gradually. Total fruit number, total fruit weight and total dry fruit weight was the highest at ambient + 2℃ temperature. Major free sugars of red pepper fruit were fructose and glucose. Free sugar content of red pepper according to the differences in harvesting times and in growth temperature showed a little differences. The yield of red pepper fruit at ambient + 2℃ temperature increased by 13% compared with the control. However, the yield of red pepper fruit at ambient + 4℃ temperature decreased by 20% as compared to control. Non-marketable fruits (diseased fruit, malformed fruit and small sized fruit) increased as the temperature rised.
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