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