Climate change impacts
Kyoto Prefecture certifies as "Kyoto Brand Vegetables" produce of particularly high quality from among local heritage agricultural, forestry, and fishery products. The Kyoto Prefectural Government aims to expand production of the Manganji chili pepper, which is one of these branded products, however, there has been an issue with increasing numbers of misshapen peppers during the summer months (Fig. 1) which cannot be shipped. This is attributed to higher temperature leading to a lower pollen germination rate, and consequent deformation where the seed has not properly formed.
Adaptation activity
The Agriculture and Forestry Technology Department, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center (AFTD) has installed ICT equipment (Fig. 2) in 12 greenhouses in the Yamashiro and Chutan areas that produce Manganji chilis. Temperature, soil moisture, and solar radiation are measured from when the Manganji are planted, and ICT (Information and Communication Technology) is being used to provide data to modify horticultural practices. The data up to FY2017 indicated that maintaining a temperature range in the greenhouse of between 15°C and 35°C, and higher temperatures between 5:00 and 6.00 pm during April, would result in a high, stable yield, and therefore more shipments. It was also found that deformation increased when the temperature in greenhouses during the day exceeded 35°C. Based on these observations, manufacturers tested different conditions; keeping track of live temperature data using smartphones, greenhouse ventilation was adjusted to keep temperatures below 35℃ during the day, and closed in the early evening from mid-March to late April in order to keep the temperature from dropping excessively.
Outputs / Expected benefits
The AFTD informed producers of the optimum temperature range for growth, and ventilation was adjusted while monitoring the temperature inside each greenhouse using smartphones. This was received favorably by producers with feedback such as "it was not necessary to visit greenhouses just to check the temperature", and "it was reassuring to know that information about the greenhouse temperature was always at hand." By using ICT, it is possible to pass the horticultural practices of experienced food producers on to the next generation. In the future, the relationship between the length of time during which the temperature inside greenhouses exceeds 35℃ during daytime, and the proportion of the crop that grows unevenly, will be examined, and based on the results, a temperature control method to suppress the occurrence of misshapen fruit will be proposed.
Fig. 1 Normal and misshapen fruits of Manganji chilli pepper
(Source: The Kyoto Prefectural Agriculture and Forestry Technology Department, "Review of the Effect of High Temperatures on the Generation of misshapen fruits of Manganji chilli pepper"）
Fig. 2 ICT Equipment Installed
(Source: The Agriculture and Forestry Technology Department, "Measurement of the greenhouse environment for Manganji chili peppers with ICT equipment")
