Comparison of transpiration rate and stomatal and leaf features in black pepper (Piper nigrum L.), clove (Syzygium aromaticum (L) Merr and Perry), cinnamon (Cinnamonum zeylanicum Blume) and nutmeg (Myristica fragrans Houtt)

Issue Date

1992

Abstract

A comparative study of transpiration rate and stomatal and leaf features was made on the following spices: black pepper (Piper nigrum L.), clove (Syzygium aromaticum (L.) Merr and Perry), cinnamon (Cinnamonum zeylanicum Blume), and nutmeg (Myristica fragrans Houtt). Black pepper exhibited the highest rate of transpiration, followed in decreasing rate by clove, cinnamon and nutmeg. Values of stomatal density did not parallel the trend observed in transpiration rates, black pepper exhibiting one of the lowest, and cinnamon the highest stomatal density. Stomatal pore length was shortest in clove and longest in cinnamon while intermediate values were obtained for nutmeg and black pepper. Among the leaf parameters measured, only specific leaf area showed some positive bearing with transpiration rate. Scanning electron micrographs revealed detailed stomata and leaf surface features which could possibly account for the variation in transpiration rates of the four spices.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

75

Issue

1 & 2

Page

101-105

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

bi-annually

Physical Description

illustrations; tables; references

Language

English

En – AGROVOC descriptors

PEPPER; PIPER NIGRUM; CLOVES; SYZYGIUM AROMATICUM; CINNAMON; CINNAMOMUM VERUM; NUTMEGS; MYRISTICA FRAGRANS; TRANSPIRATION RATIO; STOMATAL CONDUCTANCE; STOMATAL RESISTANCE; LEAF TISSUE ANALYSIS

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