{"title":"Relationship between positions of CO2 supply in a canopy of tomato grown by high-wire system and distribution of CO2 concentration in a greenhouse","authors":"T. Kumazaki, Y. Ikeuchi, T. Tokairin","doi":"10.2480/cib.j-21-064","DOIUrl":"https://doi.org/10.2480/cib.j-21-064","url":null,"abstract":"This study aimed to propose an effective positions of CO2 supply in tomato plants grown by high-wire system to reduce CO2 leakage from a naturally ventilated greenhouse. CO2 was supplied at two different positions within the tomato canopy, and CO2 concentration was measured at different heights above the ground within or outside the canopy under ventilated or unventilated conditions in the greenhouse. CO2 supply started below 400 μmol mol -1 of the CO2 concentration measured at 2.4 m above the ground and stopped at 450 μmol mol. When CO2 was supplied at the base of the canopy (0.6 m above the ground), the CO2 concentration near the top of the canopy (2.4 m above the ground) was below 400 μmol mol -1 in some cases. On the other hand, when CO2 was supplied at the middle layer of the canopy (1.2 m above the ground), the CO2 concentration within the canopy (1.2 to 2.4 m above the ground) was maintained around 450 μmol mol -1 regardless of ventilated or unventilated conditions. The CO2 concentration below the roof windows (4.2 m above the ground) was hardly increased by changing the position of CO2 supply from 0.6 to 1.2 m above the ground. The CO2 concentration at 4.2 m above the ground under unventilated condition was slightly above 400 μmol mol, which was almost the same as that under ventilated condition. In summary, it was suggested that the CO2 supply at the middle layer of the canopy was more appropriate than at the base of the canopy to elevate the CO2 concentration within a canopy of tomato grown by high-wire system. In addition, the CO2 supply at the middle layer of the canopy was seemed to have a low CO2 leakage from the top windows even in the ventilated greenhouse.","PeriodicalId":112005,"journal":{"name":"Climate in Biosphere","volume":"321 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123404500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Development of a model to predict the date of loquat fruit ripening","authors":"Konno Shohei, Sugiura Toshihiko, Tanimoto Emiko, Hiehata Naofumi, Tsutaki Yasunori, Yamada Hidenao, Iwata Koji","doi":"10.2480/cib.j-20-057","DOIUrl":"https://doi.org/10.2480/cib.j-20-057","url":null,"abstract":"We developed models for predicting fruit ripening of loquat cultivars ( ʻ Mogi ʼ , ʻ BN21 gou ʼ and ʻ Biwa Nagasaki No.24 ʼ ) grown in orchards at four major loquat production regions of Japan (Chiba, Kagawa, Nagasaki and Kagoshima prefecture). The models were constructed based on temperature-dependent properties of fruit developmental rate (DVR), which were investigated by conducting temperature control experiments of potted loquat trees and by analyzing fruit growth records of loquats and daily temperature of the orchards collected over the past 12 years. Our experimental results suggested that there was a liner relationship between fruit growth rate and temperature in each cultivar regardless of growing stages. The most accurate predictions were made when we started DVR calculations with our models from the next day of the end of flowering date (about 22 to 27 days from full bloom). The models enable to estimate the period of fruit ripening for ʻ Mogi ʼ , ʻ BN21 gou ʼ and ʻ Biwa Nagasaki No.24 ʼ tree with mean errors of 3.9 days, 4.2 days and 2.9 days, respectively, although flowering time and fruit developing period varies at each region. For practical use of our models in agricultural field, precise information of flowering date and temperature in growing area is expected to be needed for minimizing the prediction errors.","PeriodicalId":112005,"journal":{"name":"Climate in Biosphere","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132437047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The inside story of the Winter-sweetened Technique: its development and extension","authors":"Kiyoshi Ozawa","doi":"10.2480/cib.j-22-070","DOIUrl":"https://doi.org/10.2480/cib.j-22-070","url":null,"abstract":"The Winter-sweetened Technique (WST) was developed at the Tohoku National Agricultural Experiment Station in the early 1990s. In the WST, cold winter air is let into greenhouses in northern Japan to make Nappa taste better and richer in nutrients. Nappa is a generic name of Japanese leaf vegetables such as headless Brassica, spinach or chrysanthemum with a length approximately 25 cm, and mainly eaten boiled. The WST operation is quite easy for farmers, opening doors and side films of greenhouses when Nappa has been grown to the marketable size. However, unexpected problems had come out after the extension started. As a member of its developers, I recorded the inside stories in this paper to consider the relationship between technical developments and extensions. In the WST, low temperature exposure for one to two weeks enriches sugar and functional components in Nappa, and changes the shape of its leaves to rosettes. Traders disliked the shape, however consumers prefer it due to the excellent taste. Convinced by consumers’ acceptance, we made efforts to inform them that the rosette shape is the proof of WST. Gradually, farmers started to produce WST Nappa, and distribute it in small local markets. The WST was featured in programs on TV and articles in newspapers. In 1999, a seed company introduced to farmers and traders a cultivar of the rosette shape produced even in higher temperatures. Production of the so called WST Nappa increased rapidly, and it was supplied to markets in Tokyo. However, these farmers with less understanding of WST could not continue to open their greenhouses through the days for enough time. The Nappa lost the WST qualities. The situation has continued until now. In other areas, high quality WST Nappa has been produced using normal cultivars by farmers with their good understandings of the WST.","PeriodicalId":112005,"journal":{"name":"Climate in Biosphere","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128830120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Potential for growing ‘Fuji’ apple in Hokkaido under climate change","authors":"S. Inoue, Y. Kominami","doi":"10.2480/cib.j077","DOIUrl":"https://doi.org/10.2480/cib.j077","url":null,"abstract":"","PeriodicalId":112005,"journal":{"name":"Climate in Biosphere","volume":"117 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116895232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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