Canadian wildfires are impacting air quality here in the Northeast. Smoke has filled the sky and warnings have been issued for outdoor activities. This is making many growers and gardeners worried about the potential impact the smoke will have on field grown vegetables. The good news is the impact will be minimal at worst.
Smoke-filled skies decrease sunlight and reduce photosynthesis but to a small degree and only temporarily. Despite the shade, there is still enough diffused light penetrating the smoke to maintain growth. Smoke typically does not block the pores in the leaf where photosynthesis happens. The most important thing growers can do is maintain good soil moisture by optimizing irrigation. This will keep the pores open and clean. The droughty conditions this spring are likely to cause more of a problem than the smoke.
Concerns that leafy greens and other commodities will pick up a smoke flavor are unwarranted. Recent research done in California after wildfires there showed leafy greens had no issues with flavor or possible volatile chemicals on or within the leaves. The smoke we’re seeing does not contain dangerous chemicals.
Photo Credit: ontario-ministry-of-natural-resources
Categories: New York, Crops, Fruits and Vegetables, Education