The relationship between peanut growth and temperature

　　Studies have shown that the active accumulated temperature of peanuts from flowering to the first full fruit needs to be greater than 15℃, the annual accumulated temperature of early-maturing varieties needs I45090, the annual accumulated temperature of middle-maturing varieties needs 155090, and the annual accumulated temperature of late-maturing varieties needs 164090. Under a certain range of high temperature (30 to 3790), the effective filling period of English fruit is short (that is, it matures quickly), the number of fruits per unit area is small, and the average fruit weight is low; when the temperature is moderate (23 to 279C), the fruit filling period is Long, there are many fruits per unit area, and the average fruit weight is high. The growth of peanuts is inhibited when the temperature is higher than 35℃, and there is basically no growth when the temperature is lower than 15.5℃, and the fruit needles cannot be formed when the temperature is lower than 19℃. It shows that if there is enough growth period and the average temperature is moderate, it is beneficial to increase the pod yield and increase the filling rate. Studies have shown that the percentage of fullness has a high correlation with the sensory and biochemical qualities of peanuts (such as oil content, protein content, oleic acid/linoleic acid value, etc.). Therefore, the quality of peanuts is largely determined by the maturity of the English fruit. The temperature change directly affects the ripeness and fullness of English fruit.