Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2020, Vol. 1, Issue 1, Part A
Review on effect of increased temperature on respiratory costs: Focus on crops


Author(s): Arebu Hussen

Abstract: Temperature has an effect on physiological, biochemical, morphological, anatomical and agronomic systems of the plant at different levels. The increased temperature which fastens photosynthesis and respiration of plants and microbes, especially in temperate latitudes. Plant growth and development highly affected by temperature. Production and productivity of plants influenced due to extreme temperature. The phenological stages of the plant like flowering or blooming are very sensitive to extreme temperature for all species and also during developmental stage. Extreme temperature would also affect the crop calendar in tropical regions. The effects of temperature are associated with water deficits and excess soil water demonstrating. To develop more effective adaptation strategies to counterbalance the influences of better temperature extreme events connected with a changing climate the interaction of temperature and water has a vital role. As many studies showed that studying the characteristics of crops and following breeding of plant for adaptation extreme environmental events especially increased temperature are important to grow crops in different agro-ecological zones. The main objective of this seminar is to review the effect of increased temperature on respiratory costs by giving emphasis on crops. This seminar was done to assess the effects and impacts of increased temperature on growth, development and yield, and its attributing characters of crops, and respiratory costs of crops from different sources to provide relevant knowledge to the producers and readers.

Pages: 66-71 | Views: 59 | Downloads: 32

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How to cite this article:
Arebu Hussen. Review on effect of increased temperature on respiratory costs: Focus on crops. J Curr Res Food Sci 2020;1(1):66-71.
Journal of Current Research in Food Science