[Effect of increased temperature in boll period on fiber yield and quality of cotton and its physiological mechanism].
To study the effect of temperature increase in boll period (13-Jul. to 24-Aug. ) on cotton yield and fiber quality under the global warming background, a pot experiment with cotton cultivar Simian 3 was carried out in half-open-top greenhouse in Pailou experiment station (32 degrees 02' N, 118 degrees 50' E) of Nanjing Agricultural University in 2010 and 2011. The results indicated that when the temperature was increased by 2-3 degrees C (with an average daily temperature of 31.1 to 35.2 degrees C), the biomass declined by 10%, while the cotton yield declined by 30%-40%. The fiber quality also changed significantly with the relative indices responding differently. The micronaire value and fiber strength increased, the fiber length reduced while the fiber uniformity and elongation rate changed little. The plant photosynthesis capability, the biomass accumulation and the ability of carbohydrates transferring to sink organs all deceased. The soluble amino acids, soluble sugar, sucrose and C/N decreased significantly, while the starch content increased significantly. The allocation in vegetative organs was increased while that in reproductive organs was reduced, which in turn declined the economical index. The lower fruit branches were affected little under increased temperature condition while the middle, upper and top branches were affected greatly. The results indicated that, under the 2-3 degrees C warmer condition, the cotton plants experienced the high temperature stress, both the photosynthesis ability and the carbohydrates transportation from source to sink were decreased, leading to the decline of cotton yield.
Xin-Ying
XY
He
Zhi-Guo
ZG
Zhou
Yan-Jiao
YJ
Dai
Zhi-Ying
ZY
Qiang
Bing-Lin
BL
Chen
You-Hua
YH
Wang
D000383:Agriculture; D018533:Biomass; D032561:Cotton Fiber; D003368:Gossypium / Q000254:growth & development*; D010788:Photosynthesis; D013213:Starch; D013395:Sucrose; D013696:Temperature
D013395:Sucrose; D013213:Starch