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Frost Protection (Almonds) R.L. Snyder Biometeorology Specialist http://biomet.ucdavis.edu
31

Frost Protection (Almonds) - UCANR

Dec 05, 2021

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Page 1: Frost Protection (Almonds) - UCANR

Frost Protection (Almonds)

R.L. Snyder Biometeorology Specialist

http://biomet.ucdavis.edu

Page 2: Frost Protection (Almonds) - UCANR

Mean Annual Losses to Weather Hazards in the United States

0

1

2

3

4

5

6

Hazard

FrostFloodDroughtHailHurricaneTornadoWindstormLightning

$ pe

r ca

pita

Page 3: Frost Protection (Almonds) - UCANR

http://lawr.ucdavis.edu/ce_frost_protection.htm

1. Active Frost Protection: Water 2. Active Frost Protection: Wind Machines 3. Passive Frost Protection 4. Methods of Measuring Temperature

The presentations below will run automatically on your computer, and include recorded audio.

1. La protección activa contra las heladas: Agua 2. La protección activa contra las heladas: Viento 3. La protección pasiva contra las heladas 4. Los métodos para medir la temperatura

Las presentaciones abajo expuestas se abrirán automáticamente en su computadora, incluyendo sonido grabado.

Mark Battany, Rhonda Smith, Gwen Tindula, Richard Snyder

Page 4: Frost Protection (Almonds) - UCANR

National Weather Service

4

http://www.wrh.noaa.gov/sto/

Weather Tables

Page 5: Frost Protection (Almonds) - UCANR

5

Page 6: Frost Protection (Almonds) - UCANR

6

Page 7: Frost Protection (Almonds) - UCANR

Methods of Heat Transfer Conduction- from molecule to molecule Heat Source

Convection - by movement of heated air

Metal bar

Radiation - energy passing from one object to another without a connecting medium

Long wave loss from Earth

Short wave gained from the sun Earth

7

Page 8: Frost Protection (Almonds) - UCANR

Methods of Heat Transfer Latent Heat - Chemical Heat

HO H

When water moleculesevaporate, sensible heat ischanged to latent heat andthe temperature drops

One must cool and freeze six times as much water as evaporates to gain sensible heat

Process kJ kg-1

20oC to 0oC (68oF to 32oF)

84

Freezing at 0oC (32oF)

335

Evaporation -2500

8

Page 9: Frost Protection (Almonds) - UCANR

0

5

10

15

20

25

30

35

20 25 30 35 40 45 50 55

Temperature (oF)

Hei

ght (

ft)

0.0

2.0

6.0

8.0

Hei

ght (

m)

10.0

Temperature (oC)-5.0 0.0 5.0

10.0

4.0

4:00pm

8:00pm

12:00am

4:00am

Inversion Formation

8:00am

Page 10: Frost Protection (Almonds) - UCANR

Freeze Injury

1. Intercellular Ice formation 2. Water is drawn out of the cells

and condenses on the ice 3. Dehydration causes cell damage

Page 11: Frost Protection (Almonds) - UCANR

Intercellular Ice Crystal Formation

Prillieux (1869) cited by Levitt (1980)

Ice Cells

Page 12: Frost Protection (Almonds) - UCANR

Table of yield loss (%) for given temperatures

Variety Stage Temperature °F

21.9 23.0 24.1 25.0 26.1 27.0 28.0 28.9

Peerless [F] Full bloom 100 75 45 25

showing pink 100 75 50 25

Peerless [C]

full bloom 79 50 14 1

petal fall 63 14 3

nut stage 46 45 9

NePlus Ultra [F] full bloom 100 75 50 25

Mission [F] showing pink 100 80 60

Drake [F] full bloom 100 75 50 25

showing pink 75 50 25

Nonpareil [F] full bloom 75 60 40 20

showing pink 20 10

Nonpareil [C] nut stage 19 14 3

Butte [C] nut stage 90 45 27 10

F= field observation C=growth chamber observation

Page 13: Frost Protection (Almonds) - UCANR

Water Freezes below the Melting Point (0oC or 32oF)

In the temperature range for Frost Damage, Bacteria cause 99% of Ice Nucleation

Ice Nucleation

Page 14: Frost Protection (Almonds) - UCANR

Passive Protection

INA Bacteria Site selection Cold air drainage Cover crops Soil water

Page 15: Frost Protection (Almonds) - UCANR

Kill the Bacteria Competitive Bacteria Remove Ground Cover

Ice Nucleation

Page 16: Frost Protection (Almonds) - UCANR

This image cannot currently be displayed.Cold Air Drains to Low Spots

Page 17: Frost Protection (Almonds) - UCANR

COLD AIR DRAINAGE

COLD

COLD

Cold Air

Page 18: Frost Protection (Almonds) - UCANR

DIVERT COLD AIR

COLD

Cold Air

Page 19: Frost Protection (Almonds) - UCANR

COVER CROP

Temperature

Reflects Sunlight Dries Soil Less Conduction

No Cover Tsurface ↑

With Cover Tsurface ↓

Less Reflection Wetter Soil More Conduction

colder warmer

Page 20: Frost Protection (Almonds) - UCANR

SOIL WATER CONTENT

Temperature

Reflects More Less Heat Capacity Less Conduction

Wet Soil Tsurface ↑

Dry Soil Tsurface ↓

Less Reflection Higher Heat Content More Conduction

Page 21: Frost Protection (Almonds) - UCANR

Active Protection

Sprinklers Surface irrigation Helicopters

Page 22: Frost Protection (Almonds) - UCANR

Heat from freezing water Add more energy from

Freezing than lost to evaporation

Start & stop based on Wet-bulb temperature

Sprinklers

Page 23: Frost Protection (Almonds) - UCANR

1. Air temperature initially drops to the wet-bulb temperature 2. If sprinklers stop, soil surface temperature drops to the wet-bulb 3. Between wetting, wet plant tissue cools to the wet-bulb

STARTING AND STOPPING

Page 24: Frost Protection (Almonds) - UCANR
Page 25: Frost Protection (Almonds) - UCANR

Under-tree Sprinklers

Page 26: Frost Protection (Almonds) - UCANR
Page 27: Frost Protection (Almonds) - UCANR

http://biomet.ucdavis.edu/frostprotection/Start&StopSprinklers/FP001.htm

When to Start and Stop Sprinklers

Page 28: Frost Protection (Almonds) - UCANR

Starting and Stopping First night - Start before the wet-bulb temperature falls to the critical damage temperature.

Subsequent nights – Start before the wet-bulb falls to 0oC.

Mornings - Stop when the sun is shining and the wet-bulb temperature is greater than 0oC.

Page 29: Frost Protection (Almonds) - UCANR

SURFACE IRRIGATION

Start early enough Do not reuse cold water Run water near tree skirts Maximize the area Good flow rate

Page 30: Frost Protection (Almonds) - UCANR

HELICOPTERS Frequent passes Talk to Pilot Load with water Use Marker lights Monitor Temperature

Page 31: Frost Protection (Almonds) - UCANR

Thanks!