Field heat

Grapes December 30, 2010 Print Friendly and PDF

The heat contained in a crop immediately after harvest. Field heat is a combination of the heat absorbed by the plant tissues from the environment prior to harvest and the heat resulting from the relatively rapid respiration occuring in the still-warm plant tissues.

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USDA / NIFA

This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.