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dc.creatorCAMPOSTRINI ELIEMAR-
dc.creatorYAMANISHI OSVALDO KIYOSHI-
dc.creatorMARTINEZ CARLOS A.-
dc.date2001-
dc.date.accessioned2013-06-01T10:50:28Z-
dc.date.available2013-06-01T10:50:28Z-
dc.date.issued2013-06-01-
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452001000300014-
dc.identifierhttp://www.doaj.org/doaj?func=openurl&genre=article&issn=01002945&date=2001&volume=23&issue=3&spage=522-
dc.identifier.urihttp://koha.mediu.edu.my:8181/jspui/handle/123456789/8319-
dc.descriptionIn this research, was used four papaya (Carica papaya L.) genotypes: three from the 'Solo ( Sunrise Solo TJ, Sunrise Solo 72/12 and Baixinho de Santa Amália) group and one from the 'Formosa' group (Know-You 01). They were grown in plastic pots containing a sandy-clay-loam soil subjected to pH correction and fertilization, under greenhouse conditions. Throughout the experimental period plants were subjected to periodic irrigation to maintain the soil humitidy around field capacity. The experiment was conducted 73 days after sowing. In all genotypes, leaf gas exchange characteristics were determined. The net photosynthetic rate (A, mumol m-2 s-1 ), stomatal conductance (g s mol m-2 s-1), leaf temperature (T I, 0C) and intercellular carbon dioxide concentration (ci, muL L-1) on the 4th, 5th, 6th, 7th, 8th and 9th leaves from the plant apex were determined. No significant differences were observed for A, g s, c i, or Tl either among the leaves sampled from any of the genotypes. A was positively correlated with g s and in the other hand T I and g s were negatively correlated. The results suggest that, for 73 DAP, all the sampled papaya leaves functioned as sources of organs.-
dc.publisherSociedade Brasileira de Fruticultura-
dc.sourceRevista Brasileira de Fruticultura-
dc.subjectphotosynthesis-
dc.subjectCarica papaya-
dc.subjectstomatal conductance-
dc.subjectleaf temperature-
dc.titleLEAF GAS EXCHANGE CHARACTERISTICS OF FOUR PAPAYA GENOTYPES DURING DIFFERENT STAGES OF DEVELOPMENT-
Appears in Collections:Agriculture and Food Sciences

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