Effects on Net Photosynthesis in Field-Grown Hot Peppers Responding to the Increased CO2 and Temperature
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The increased CO2 and temperature (700 μmol․mol-1 CO2 and 30ºC) was compared with ambient growth conditions (400 μmol․mol-1 CO2 and 25ºC) in hot pepper. Gas exchange measurements, including net photosynthesis (Pnet) and stomatal conductance (gs), were taken according to treatment in fields of peppers grown in Suwon and Asan during 2008. The increased treatment Pnet by 35-45% throughout the season and was statistically significant in t-tests (p < 0.001); however, it did not significantly affect gs. In addition, the gas exchange parameters in sun and shade leaves were measured. The difference between the sun and shade leaves was much greater than that between the elevated and ambient treatments, especially at harvest. Four commercial cultivars of hot pepper, Chunhasangsa, Ryukang, Manitta, and Olympic, were also compared by ANOVA. Chunhasangsa had the highest Pnet, which decreased by 30% from the vegetative to the harvest stage. Based on a factorial design, the effect of the increased CO2 and temperature was assessed based on the temperature, CO2, and their interaction effects. Orthogonal contrasts showed that the effects of temperature on Pnet and gs were significant, whereas CO2 and their interactions were not.
Abstract
The increased CO2 and temperature (700 μmol․mol-1 CO2 and 30ºC) was compared with ambient growth conditions (400 μmol․mol-1 CO2 and 25ºC) in hot pepper. Gas exchange measurements, including net photosynthesis (Pnet) and stomatal conductance (gs), were taken according to treatment in fields of peppers grown in Suwon and Asan during 2008. The increased treatment Pnet by 35-45% throughout the season and was statistically significant in t-tests (p < 0.001); however, it did not significantly affect gs. In addition, the gas exchange parameters in sun and shade leaves were measured. The difference between the sun and shade leaves was much greater than that between the elevated and ambient treatments, especially at harvest. Four commercial cultivars of hot pepper, Chunhasangsa, Ryukang, Manitta, and Olympic, were also compared by ANOVA. Chunhasangsa had the highest Pnet, which decreased by 30% from the vegetative to the harvest stage. Based on a factorial design, the effect of the increased CO2 and temperature was assessed based on the temperature, CO2, and their interaction effects. Orthogonal contrasts showed that the effects of temperature on Pnet and gs were significant, whereas CO2 and their interactions were not.
참고문헌 (25)
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