The Effect of Daytime, Nighttime, and Mean Diurnal Temperatures on the Growth of 'Morioka-16' Strawberry Fruit and Plants.

Preharvest effects on postharvest quality of spring-planted, day-neutral strawberries in high tunnels

“…In 2014, all cultivars fell within this range, while in 2015, only 'Portola' and 'San Adreas' fell within the range. We observed larger berries from early season production, due to decreased temperatures, which are highly speculated as the reason for larger berry size (Poling, 2012;Wang and Camp, 2000;Kumakura and Shishido, 1994;Ruan et al, 2013a).…”

“…Temperatures greater than 85°F have been observed to reduce berry size and fruit weight (Kumakura and Shishido, 1994) and overall plant growth (Hellman and Travis, 1988). Flower initiation, development, firmness, sugar content, and aromatics is also inhibited with temperatures over 85°F (Lantz et al, 2010b).…”

“…Production temperatures, together with the genotype, and irrigation, are the most important parameters that regulate crown development and consequently, berry size (Wang and Camp, 2000;Hortynski et al, 1991;Connor et al, 2002;Poling, 2012). It has been reported that production temperature is another major factor that can affect berry size within strawberry production, which tends to decrease with temperatures above 85°F (Wang and Camp, 2000;Kumakura and Shishido, 1994;Poling, 2012). That is because ideal crown development (between 3 to 6) occurs at temperatures around 55-85°F, which encourages high yields with large fruit size.…”

Twofold Increase in Strawberry Productivity by Integration of Environmental Control and Movable Beds in a Large-scale Greenhouse

“…5b), a decrease in SSC was observed in the elevated CO2 and TA treatment compared with that of nontreated plants. According to Kumakura and Shishido (1994), increasing average air temperature shortens the maturation period of strawberry fruits, and this brings the low SSC of fruits through shortening the period of photosynthate accumulation in the fruits. In the present study, the fruit maturation period under elevated CO2 and TA was significantly shorter than that of non-treated plants.…”

“…Therefore, we attribute the observed increase in average fruit weight under supplemental lighting to higher allocation of photosynthate to fruit. Furthermore, Kumakura and Shishido (1994) reported that increasing average air temperature decreased fruit weight due to shortening of the fruit maturation period. Therefore, the decrease in average fruit weight under elevated CO2 and TA may have been caused by reduction in the fruit maturation period with increasing average air temperature, similar to the decrease in fruit SSC.…”