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The Effect of High Day and Low Night Temperature on Pollen Production, Pollen Germination and Postharvest Quality of Tomatoes

机译:昼夜高温对番茄花粉产量,花粉萌发和收获后品质的影响

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Temperature integration where high day temperatures are compensated by lower night temperatures is one strategy that can be used to reduce energy consumption in greenhouses. Crop tolerance to temperature variation is a prerequisite for using such a strategy. Greenhouse experiments were conducted on tomatoes cvs, Capricia, Mecano and Cederico in order to investigate the effect of different dayight temperature regimes (24/17, 27/14 and 30/11℃) where the same mean temperature was maintained for the production and germination of pollen. In addition, fruit quality as determined by fruit firmness, dry matter content, soluble solids, titratable acids, and pH was examined at harvest and after seven and 14 days of storage. The 30/11℃ treatment significantly increased pollen production and germination compared to the 24/17℃ treatment, while the 27/14℃ treatment was generally in between the other two treatments. Fruits grown at the 27/14℃ treatment were significantly firmer, while fruits grown at 24/17℃ had higher dry matter content, soluble solids, and titratable acids compared to the other treatments. There were significant differences between cultivars with respect to firmness, dry matter, titratable acidity, and pH. The quality of the fruits changed during storage, but the storability of the tomatoes was not affected by preharvest temperature treatments. The overall conclusion was that the 27/14℃ treatment was superior to the other two temperature treatments with respect to the studied parameters.
机译:通过白天较低的夜晚温度补偿高白天温度的温度集成是可以用来减少温室能源消耗的一种策略。作物对温度变化的耐受性是使用这种策略的先决条件。为了研究保持白天平均温度相同的不同昼/夜温度模式(24 / 17、27 / 14和30/11℃)的影响,对番茄cvs,Capricia,Mecano和Cederico进行了温室实验。和花粉发芽。此外,在收获时以及储存7天和14天后,还要检查由果实硬度,干物质含量,可溶性固体,可滴定酸和pH值确定的果实质量。与24/17℃处理相比,30/11℃处理显着增加了花粉的产生和发芽,而27/14℃处理通常介于其他两种处理之间。与其他处理相比,在27/14℃处理下生长的果实更坚硬,而在24/17℃处理下生长的果实具有更高的干物质含量,可溶性固形物和可滴定酸。品种之间在硬度,干物质,可滴定酸度和pH方面存在显着差异。贮藏期间水果的质量发生了变化,但是番茄的可贮藏性不受收获前温度处理的影响。总的结论是,就所研究的参数而言,27/14℃处理优于其他两种温度处理。

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