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Influence of Atmospheric Vapor Pressure Deficit on Fruit Fermentation of Oriental Melon(Cucumis melo L. var makuwa Makino)  

Shin, Yong-Seub (Seongju Fruit Vegetable Experiment Station, Gyeongbuk ATA)
Seo, Young-Jin (Gyeongsangbuk-do Agriculture Technology Administration)
Choi, Chung-Don (Seongju Fruit Vegetable Experiment Station, Gyeongbuk ATA)
Park, So-Deuk (Gyeongsangbuk-do Agriculture Technology Administration)
Choi, Kyung-Bae (Gyeongsangbuk-do Agriculture Technology Administration)
Yoon, Jae-Tak (Gyeongsangbuk-do Agriculture Technology Administration)
Kim, Byung-Soo (Department of Horticulture, Kyungpook National University)
Publication Information
Journal of Bio-Environment Control / v.16, no.3, 2007 , pp. 174-179 More about this Journal
Abstract
Although the relationship between fermentation and factors such as soil water, redox potential, rootstocks and climatic conditions has been reported, its mechanism of fermentation is still not clear. Transpirations of leaf and fruit at different climatic conditions, influence of soil water potential and atmospheric vapor pressure deficit (VPD) on fermentation were evaluated. Transpiration rate decreased with decreasing soil temperature and soil water potential. Low VPD conditions which occurred during low air temperature and high humidity also decreased transipration rate. These data exhibit that fruit water balance affected by various factors relate to transpiration. Our results also indicate that high hydraulic conductance of root, high soil water potential and low VPD condition exert a significant effect on fermention of oriental melon and so called "water filled fruit".
Keywords
humidity; soil moisture; stomatal conductance; temperature; transpiration rate;
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