There are two main effects of elevated CO2 on the nitrogen nutrition and growth of vegetable crops: First, as CO2 levels increase, the level of nitrogen in the tissue of plants decreases. This is due to more efficient use of nitrogen by plants grown at high CO2 and means that less nitrogen is required to produce [...]
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Frost is a major risk to vegetable producers. It might be thought that one benefit of increases in the minimum temperature would be to reduce the chance of frost. Researchers at the Managing Climate Variability have found that the period during which frosts can occur – the frost window – has widened over the last [...]
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Beans require a fairly narrow temperature range in order to maximise productivity. Yields can be 6t/ha at optimum temperatures of 15-21C. Above 28oC, pollen viability is decreased resulting in flower bud drop and reduced pod formation. Pods are also more likely to be fibrous, lacking good flavour and texture. Temperatures below 10C result in poor [...]
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