Effects of fruit characteristics and climatic conditions on tomato transpiration in a greenhouse

Abstract

SummaryExperimental data of the transpiration and surface temperature of detached tomato fruits were collected to study and analyse how tomato fruit transpiration (E) was related to fruit characteristics, growth stage and climatic conditions. The measurements were carried out (i) in controlled conditions on fruits weighing between 10 and 140 g and (ii) during several summer days on fruits of 60–100 g under two greenhouse compartments with contrasted (high and low) levels of air vapour pressure difference (VPDa). The transpiration rate, when expressed on a fruit area basis (g cm–2 h–1 ), showed only a very slight dependence upon weight. Linear models relating E in unit area to (i) VPAa and (ii) VPD (fr-a) (fruit-to-air vapour pressure difference) by means of a total conductance to water vapour (gt), were proposed and their parameters were identified for fruits grown under the high and low VPD regimes. These models were able to explain a significant part of the observed variation in fruit transpiration. The parameters of the model differed with respect to growth conditions. The results evidenced the role of both fruit characteristics and climatic conditions on fruit transpiration and that the response of fruit transpiration to VPD could be separated into two components: (i) a short-term and reversible response which seems to be related to instantaneous changes in cuticular hydration linked to the prevailing VPD conditions and (ii) a long-term and irreversible response due to cuticle characteristics which depend on the average level of VPD experienced by the fruit during its growth.