Pushing the thermal limit for cacao—will we have chocolate also in a warmer future?
Author:
Affiliation:
1. Department of Forestry and Wood Technology, Linnaeus University , Lückligs 1351 95 Växjö , Sweden
Funder
The Bridge Project, Linnaeus University
Publisher
Oxford University Press (OUP)
Subject
Plant Science,Physiology
Link
https://academic.oup.com/treephys/advance-article-pdf/doi/10.1093/treephys/tpad112/51853777/tpad112.pdf
Reference22 articles.
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2. Gas exchange, biomass, whole-plant water-use efficiency and water uptake of peach (Prunus persica) seedlings in response to elevated carbon dioxide concentration and water availability;Centritto;Tree Physiol,2002
3. Challenges to cocoa production in the face of climate change and the spread of pests and diseases;Cilas;Agronomy,2020
4. Differential effects of temperature on fruit development and bean quality of contrasting genotypes of cacao (Theobroma cacao);Daymond;Ann Appl Biol,2008
5. Tropical forests are approaching critical temperature thresholds;Nature,2023
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