Agriculture Reference
In-Depth Information
• Decreased tuber formation in potatoes (63%,) resulting poor pro-
cessing quality and lower tuber greening (12%). About 550 micro
mol CO
2
|mol concentration of CO
2
decreased glucose, fructose, and
RS concentrations reducing tuber quality due to decreased browning
and acryl amide formation in French fries.
• About 34% common scab reported.
• Increased CO
2
concentration however, stimulates grapevine produce
with affecting quality of grapes.
18.3.3
EFFECT OF HIGH OZONE FORMATION
Forms during periods of high temperature and solar irradiation, normally
during summer season. Concentration maximum in late afternoon and
minimum in early morning hours. Increased ozone may also be by move-
ment of local winds or downdrafts from the Stratosphere. The physiologi-
cal effects are:
• The Stomata conductance and ambient concentration is most impor-
tant for O
3
uptake by plants. Ozone enters plant through Stomata's
causing direct cellular damage. Damage due to charges in membrane
permeability.
• May or may not result in visible injury, reduced growth and ulti-
mately reduced yield.
18.3.4 VISIBLE INJURY
a) Change in pigmentation called bronzing.
b) Leaf chlorosis, for example, yellowing green vegetable leaves af-
fecting pH and quality likeappearance, color, flavor compounds.
c)
Premature senesce.
• Increased or decreased in yield of different crops due to impaired
conductance
• Change in Carbon transport of root, tubers, bulbs results in less
accumulation of starch and sugars.
• Decreased biomass produce directly impacts size, appearance,
etc.
