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Full-Text Articles in Forest Sciences
Water Dynamics And Productivity In Dehydrated Watermelon Plants As Modified By Red Polyethylene Mulch, Peter Ferus, Silvia Ferusova, Jan Kona
Water Dynamics And Productivity In Dehydrated Watermelon Plants As Modified By Red Polyethylene Mulch, Peter Ferus, Silvia Ferusova, Jan Kona
Turkish Journal of Agriculture and Forestry
In order to describe changes in water regime and production parameters caused by red polyethylene (PE) mulch in dehydrated watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai) plants, as well as to define their transpiration efficiency (TE) and water use efficiency (WUE) under different temperature environments, 2 individual pot experiments (summer external experiment and autumnal greenhouse experiment) were conducted. We found that red mulch reduced leaf relative water content (RWC) fall caused by water restriction but osmotic adjustment (OA) was not responsible for this stress alleviation. A general OA was observed in the course of dehydration, possibly associated with developmental changes …
Effect Of Different Irrigation Water Salinities On Some Yield And Quality Components Of Two Field-Grown Cucurbit Species, Li Zong, Anna Tedeschi, Xian Xue, Tao Wang, Massimo Menenti, Cuihua Huang
Effect Of Different Irrigation Water Salinities On Some Yield And Quality Components Of Two Field-Grown Cucurbit Species, Li Zong, Anna Tedeschi, Xian Xue, Tao Wang, Massimo Menenti, Cuihua Huang
Turkish Journal of Agriculture and Forestry
Using irrigation water with a salinity level of 0.8, 2, and 5 g L^{-1}, the impact of saline water irrigation on the yield and quality of 2 Chinese Cucurbit species, melon (Cucumis melo cv. Huanghe) and watermelon (Citrullus lanatus. convar megulaspemus) were studied in Minqin Oasis, northwestern China. Our results show that melon yields decreased as water salinity increased, just as concentrations of glutamic acid content rose, although the concentration of most amino acids did not differ significantly. In contrast, watermelon yields decreased significantly as water salinity rose, and fruit number, fruit firmness, fruit crude protein, and essential amino acid …