Measuremen t of the Transpiration Rate of Developing Pear Fruit

ACTA HORTICULTURAE SINICA ›› 2006, Vol. 33 ›› Issue (2): 360-362.

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Measuremen t of the Transpiration Rate of Developing Pear Fruit

Zhang Qing ;Deng Ximin^*

(Department of Fruit Sciences, China Agricultural University, Beijing 100094, China)

Received:2005-03-03 Revised:2005-05-18 Online:2006-04-25 Published:2006-04-25

Abstract

Abstract: Transpiration rate of the detached pear ( Pyrus ussuriensis Maxim. ‘Jingbaili’) fruit at various development stageswasmeasured using a self-designed device. This device continuously supp lied water to the detached fruit through the pedicel and controlled the air temperature and relative humidity by physical
means. The results showed that the water supp ly to detached fruit kept the measured transp iration rate steady for longer period and obtained a higher value in comparison with the control. The increase in air temperature resulted in a significant increase of the fruit transpiration rate and the increase in relative humidity significantly reduced the fruit transpiration rate. The transpiration rate decreased with the development of pear fruit.

Key words: Pear, Pyrus ussuriensis, Fruit, Transp iration rate, Temperature, Relative humidity

Zhang Qing;Deng Ximin. Measuremen t of the Transpiration Rate of Developing Pear Fruit[J]. ACTA HORTICULTURAE SINICA, 2006, 33(2): 360-362.

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Measuremen t of the Transpiration Rate of Developing Pear Fruit

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