Study on the influence of post-blossom temperature and humidity on fruit set of Tainong 1 mango cultivar.
Ou ShiJin, Zhu JianHua, Peng HongXiang, Huang TaiMing, He QuanGuang, Xu Ning, He XinHua
Author Affiliation: Agricultural Collage, Guangxi University, Nanning, Guangxi 530005, China.
Journal of Fruit Science 24 : 334-338
Abstract : Tainong 1 mango cultivar was used to study the effects of post-blossom temperature and humidity on fruit set. Biological statistical method was used to study the correlation between the different temperature and humidity factors and the fruit set rates in different periods. At 14 days after blossom, the fruit set was influenced most strongly by the temperature and humidity. Significant negative linear correlation (P0.05) was found between the fruit set rate of bisexual flowers at 7 days after blossom and the average atmosphere humidity at 1 to 6 days after blossom, and no significant correlation with other temperature and humidity factors at 1 to 2 days, 1 to 4 days, and 1 to 6 days after blossom, including the average maximum temperature, average temperature, average minimum temperature, and accumulated temperature above 10°C. Significant, or extremely significant, linear correlations (P0.01) were found between the fruit set rate at 14 days after blossom and the average maximum temperature at 6 to 10 days after blossom, average temperature at 4 to 10 days after blossom, average minimum temperature at 2 to 10 days after blossom, and accumulated temperature above 10°C at 4 to 14 days after blossom. Significant multi-linear correlation (P0.01) was observed with average maximum temperature and average day temperature at 1 to 14 days after blossom; and extremely significant negative linear correlation (P0.01) with average atmosphere relative humidity at 1 to 14 days after blossom. Significant multi-linear correlation (P0.01) was found between the fruit set rate at 25 days after blossom and some temperature and humidity factors at 1 to 10 days after blossom, including the average maximum temperature, average temperature, and accumulated temperature above 10°C, and average maximum temperature 1 to 14 days after blossom. Thus, to gain a higher fruit set rate at 14 days after blossom, the average temperature at 4 to 14 days after blossom should at least be 20.6°C, and the optimum temperature is 24.7°C.