Agriculture Reference
In-Depth Information
TABLE 8.2
Symptom of Heat Injury on Different Vegetable Has Been Summarized in
Following Table (Moretti et al., 2010)
Crop
Symptom
Snap bean
Brown and reddish spots on the pod; spots can coalesce to form a
water-soaked area
Cabbage
Outer leaves showing a bleached, papery appearance; damaged
leaves are more susceptible to decay
Lettuce
Damaged leaves assume papery aspect; affected areas are more sus-
ceptible to decay; tip burn is a disorder normally associated with high
temperatures in the field; it can cause soft rot development during
postharvest
Muskmelon
Characteristic sunburn symptoms: dry and sunken areas; green color
and brown spots are also observed on rind
Potato
Black heart: occur during excessively hot weather in saturated soil;
symptoms usually occur in the center of the tuber as dark-gray to
black discoloration
Tomato
Sunburn: disruption of lycopene synthesis; appearance of yellow ar-
eas in the affected tissues
Bell pepper
Sunburn: Yellowing and in some cases, a slight wilting.
TABLE 8.3
Effect of High Temperature on Quality of Vegetables
Tomato
Threshold temperature 35°C above reduction in quality
Lettuce
Above 30°C temperature lettuce tip burn disorder, bolting (prema-
ture seed bud production, Less anthocyanin production).
Capsicum
Red color development inhibits above 27°C temperature
High temperature
and low humidity
Poor pollination in lettuce, cucurbits, carrot
High temperature
coupled with water
stress
Reduced the quality in terms of vitamins antioxidants and miner-
als.
Affect the photosynthesis reproduction growth and mineral uptake
resulting in poor growth and lower nutritive value of produce.
