Effect of Adding Heating Pipes on the Temperature and the Physical and Chemical Traits of Tomato Fruits

Gautier, Hélène; Rocci, Aline; Grasselly, Dominique; Buret, Michel; Causse, Mathilde

doi:10.17660/actahortic.2005.691.4

Cited by 2 publications

(1 citation statement)

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“…Fanwoua et al (2012) enclosed trusses of tomatoes into cuvettes with heating from approximately 22/18°C (day/night) to 27/23°C and reported that heating the fruit shortened the fruit growth period and reduced the final fruit size due to a reduction in the final pericarp cell volume. Gautier et al (2005) tested fruit heating using 45°C water in flexible heating pipes circulating near growing cherry tomato fruits, and reported that the fresh weight, dry matter, and some secondary metabolites of the fruit were reduced. In these reports, the effectiveness of fruit heating of tomatoes was not shown.…”

Section: Local Temperature Control Of Fruitsmentioning

confidence: 99%

Local Temperature Control in Greenhouse Vegetable Production

Kawasaki

Yoneda

2019

Hortic J

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Uniform temperature throughout a greenhouse is recommended, as the present climate control method and many other studies have shown that the temperature gradient decreases vertically and horizontally in a greenhouse. However, recent research revealed that roots, fruits, flowers, and shoot-tips are more sensitive to temperature changes than leaves and stems, indicating that uniform temperature control may not be necessary. In addition, energy-saving techniques that do not lead to yield loss are desirable to reduce energy costs and ensure sustainable greenhouse production. In this paper, we review current studies on local temperature control methods in greenhouse vegetable production, primarily focusing on the tomato, and compare them with novel climate-control techniques. Roots, fruits, shoot-tips, and flowers are sensitive to temperature changes, showing negative symptoms under extreme temperature conditions. Therefore, the temperature of these plant organs should be controlled locally. Root zone temperature control enhances root growth and its associated physiological activities, promoting uptake of water and mineral nutrients. This subsequently leads to enhanced growth of shoots. Fruit temperature control may not be effective for tomato plants, but it promotes fruit growth and fruit sugar accumulation in melons and watermelons. Shoot-tip temperature control promotes the differentiation of leaf and flower buds. Flower temperature control enhances pollen viability and promotes fruit set. The combination of shoot-tip and flower heating enables low energy consumption compared with conventional heating, without loss of yield. Local temperature control techniques (except roots) have been studied in recent years; however, there is a distinct lack of research on the physiological mechanisms and practical approaches to develop a better local temperature control system. Thus, further studies are required on this area in the future.

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Section: Local Temperature Control Of Fruitsmentioning

confidence: 99%