Transpiration

In most crops, increased [CO2] improves water-use efficiency (WUE) because of declines in stomatal conductance (e.g. Rogers and Dahlman, 1993), potentially decreasing drought susceptibility and reducing irrigation requirements.

However, the effect of decreased transpiration on vegetable crop yields is unlikely to be large since vegetables are irrigated in most production areas. Physiological disorders such as tipburn in lettuce (Lactuca sativa L. var. capitata L.) and cole crops and blossom-end rot in tomato (Lycopersicon esculentum Mill syn. Lycopersicon lycopersicum (L.) Karsten.), pepper (Capsicum annuum L. Grossum group) and watermelon (Citrullus lanatus (Thunb.) Matsum & Nakai) are sometimes associated with excessive transpiration, so the incidence of these disorders may be reduced (Table 10.1).

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