The effect of temperature change on leaf surface temperature of plants in sweet pepper forcing

Abstract

In the greenhouse during the vegetable forcing we ensured the optimal cultivation conditions for sweet pepper
plants for high quality, healthy production. In vegetable forcing the soil status, light intensity, air movement,
humidity, air temperature and the changes of these factors can influence the success of forcing. In Hungary the
forcing area of sweet pepper (Capcisum annuum L.) is approximately 2500 ha. It is the most important
horticultural activity. Therefore it was justified to study this plant from many aspects. The surface temperature
of plants was measured in six pritamin-type sweet peppers, during of forcing. We performed our measurements
in a vegetable horticulture farm of Magyarbánhegyes in summer cultivation period from July to August, on soil
in plastic tunnel. The tested varieties were pritamin types, red colored Tokyo, orange colored Sayuri hybrids and their parental sweet pepper varieties, the tomato shaped red PAZ, orange PAZ and California types red colour
Torkál F1 and orange colour Fellini F1 sweet peppers. Our measurements were carried out at 1230 each time,
every day.