Variability of harvest time of vegetable at different four altitudes based on heat unit analysis

• Published in: IOP conference series. Earth and environmental science Vol. 648; no. 1; pp. 12071 - 12079
• Main Authors: Suciantini, Pramudia, A
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.02.2021
• Subjects: Accumulation; Altitude; Cucumbers; Harvesting; Heat; Lowlands; Peppers; Planting; Schedules; Sea level; Tomatoes; Vegetables
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/648/1/012071

The concept of heat unit or degree days for a seasonal crop is calculated from the planting until harvest. Heat unit analysis can help in determining the optimum harvest time. The purpose of this paper was to determine the harvest time for tomato, chili, cucumber, and shallot based on the accumulation of heat unit in different altitudes, such as 8 m (low), 207 m (low), 517 meters (medium) and 920 meters above sea level (high). The heat unit (HU) = (Tavg-Tbase) *age of each phase. The reference cumulative value of the heat unit at harvest as follows; tomato is 1,661°C days, chili is 1,690°C days, cucumber is 979.8°C days and shallot is 945.8°C days. Based on the analysis, it is known that in the lowlands the harvest is faster than in the highlands because heat accumulation is achieved more quickly. The harvest time in lowland and highland was vary, as follows; around 41-66 days on tomatoes, 41-66 days on chilies, 30-37 days on cucumbers, and 29-36 days on shallots. By knowing the span of harvest time, it is hoped that the planting schedule for these vegetables will be adjusted to the needs and location.