Pea Fruit Extension Rate

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Abstract
Extension rate of young pea fruits generally showed transient decreases after the start of illumination and increases after the onset of darkness. Over longer periods, rates in the light were greater than those in the dark and exhibited a pattern that suggested some form of modulation. Shading the fruits indicated that the greater rate in the light could be accounted for by a 2 °C rise in fruit temperature. Successive changes in temperature applied to the same fruit, or fruit and plant together, revealed a dependence of extension rate on temperature history. Data accumulated from fruits treated in this way were linearly related to temperature. For fruits subjected to constant temperature regimes the relationship was exponential. Increased plant temperature under these long-term regimes resulted in decreased extension rates. Measurements of water potential and changes in stem diameter suggest that the short-term responses may depend on water status. In the long-term, extension is related to dry matter accumulation but this relationship varies with both temperature and light.

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