Publication Details |
Category | Text Publication |
Reference Category | Journals |
URL | http://world-food.net/studies-on-dew-formation-and-its-meteorological-factors/ |
Title (Primary) | Studies on dew formation and its meteorological factors |
Author | Chen, L.; Meissner, R.; Zhang, Y.; Xiao, H. |
Source Titel | Journal of Food, Agriculture and Environment |
Year | 2013 |
Department | BOPHY |
Volume | 11 |
Issue | 2 |
Page From | 1063 |
Page To | 1068 |
Language | englisch |
Keywords | precipitation, dew formation, radiative loss, meteorological factors, energy balance |
UFZ wide themes | RU1 |
Abstract |
Dew is of significance in ecosystem. It is part of precipitation, in some arid area even exceeds the rainfall and determines the survival of plants and animals. In addition, dew exiting on leaves can reduce transpiration rate and prolong the survival of tree seedlings. In contrast, in agriculture dew can form water film on plant leaves and result in development of bacteria, fungal pathogens and plant epidemics. Dew formation results from radiation loss of surface, which leads to a surface temperature below dew point of air. Air temperature, relative humidity, cloud cover and wind speed are generally taken as the key meteorological factors for dew formation. For dew studies there is no universal method, lysimeter now is considered as a promising method to measure dewfall, and some model established on the basis of energy balance equation is possible alternative. Since dew occurs only when surface temperature reaches dew point, the properties of a surface could affect dew formation, for different types of vegetation and stages of its development dewfall differed significantly. |
Persistent UFZ Identifier | https://www.ufz.de/index.php?en=20939&ufzPublicationIdentifier=13912 |
Chen, L., Meissner, R., Zhang, Y., Xiao, H. (2013): Studies on dew formation and its meteorological factors Journal of Food, Agriculture and Environment 11 (2), 1063 - 1068 |