Articles
IMPACT OF ROOT COOLING ON BLOSSOM END ROT IN SOILLESS PAPRIKA
Article number
548_36
Pages
319 – 326
Language
English
Abstract
Blossom end rot (BER) in paprika fruits is induced at a very young stage of their development (between 1.5 and 3.5 cm in diamater) at maximum temperatures above 30°C and especially at minimal relative air humidity levels below 60 %. By means of cooling to 17°C of the rockwool substrate slabs, BER could be reduced.
In the non-cooled rockwool media temperatures fluctuated between 23° and 33°C whereas in the cooled ones the temperatures fluctuated only between 17° and 22°C. In the objects with root cooling the basal and distal fruit halves contained 11 % and 43 % more calcium respectively than in non-cooled objects.
The favourable results with cooling are ascribed to the stimulating effects of a higher oxygen content in the cooler root environment.
In the non-cooled rockwool media temperatures fluctuated between 23° and 33°C whereas in the cooled ones the temperatures fluctuated only between 17° and 22°C. In the objects with root cooling the basal and distal fruit halves contained 11 % and 43 % more calcium respectively than in non-cooled objects.
The favourable results with cooling are ascribed to the stimulating effects of a higher oxygen content in the cooler root environment.
Authors
F. Benoit, N. Ceustermans
Keywords
paprika, blossom end rot, rockwool, temperature
Online Articles (82)