Research Article
Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine
Figure 3
Concentrations of particulate matter ( PM1.0, PM2.5, and PM10) measured during prescribed burning of (a, b) wheat, (c, d) oat, and (e, f) Balansa clover stubble; (a–f) PM data recorded by using sensors positioned at wheat A, wheat B, oat A, oat B, clover A, and clover B, respectively.
| (a) |
| (b) |
| (c) |
| (d) |
| (e) |
| (f) |