The effect of greenhouse temperature on the formation of deformed fruits in Japanese pear 'Kosui

() Pyrus communis fruits'. High daytime temperatures in the period from the start of flowering to 30 days after full bloom caused an increase in the formation of deformed fruits. In particular, high temperatures from the start of flowering to 10 days after full bloom had a strong effect. It was also concluded that the slight constriction of the shoulder in the common pear type fruit was not due to smaller sizes of flesh cells but was due to smaller number of flesh cells in the region. In the greenhouse culture, the surface temperature of flowers tended to be higher than the room temperature during daytime.