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@ARTICLE{He:865559,
      author       = {He, F. and Thiele, Björn and Watt, M. and Kraska, T. and
                      Ulbrich, A. and Kuhn, A. J.},
      title        = {{E}ffects of {R}oot {C}ooling on {P}lant {G}rowth and
                      {F}ruit {Q}uality of {C}ocktail {T}omato during {T}wo
                      {C}onsecutive {S}easons},
      journal      = {Journal of food quality},
      volume       = {2019},
      number       = {Article ID 3598172},
      issn         = {1745-4557},
      address      = {London},
      publisher    = {Hindawi},
      reportid     = {FZJ-2019-04924},
      pages        = {1 - 15},
      year         = {2019},
      abstract     = {Understanding the effects of root temperature on plant
                      growth and key food components of horticultural crops under
                      greenhouse conditions is important. Here, we assess the
                      impact of root cooling on plant growth and fruit quality of
                      two cocktail tomato cultivars (Lycopersicon esculentum cv
                      “Amoroso” and cv “Delioso”) during the winter of
                      2017-2018 and the summer of 2018. Plants were grown
                      hydroponically on rockwool under different root temperatures
                      (16–27°C and 10°C) from the 2nd inflorescence to harvest
                      inside the greenhouse. A root temperature of 10°C was
                      controlled independently from air temperature (18–23°C in
                      winter and 21–29°C in summer) by circulating cooling
                      water. Reductions of marketable yield per plant
                      $(7.9–20.9\%)$ in both cultivars were observed in response
                      to root cooling in winter, but not significantly in summer.
                      In most cases, root cooling had a positive effect on the
                      functional quality (sugars, vitamin C, and carotenoids
                      levels). In the case of “Delioso,” glucose concentration
                      increased by $7.7–10.3\%,$ vitamin C by $20–21\%,$ and
                      lycopene by $16.9–20.5\%$ in both seasons. “Amoroso”
                      exhibited only higher consistent values in glucose with
                      increments between 6.9 and $7.8\%$ in the two seasons. The
                      levels of elements decreased by root cooling, with
                      statistically significant reduction of N, P, S, and Fe by
                      $12.1–15.7\%$ in “Delioso” in winter and P and Zn by
                      $9.1–22.2\%$ in both cultivars in summer. Thus,
                      manipulation of root temperature could be a feasible method
                      to improve the overall fruit quality of cocktail tomato;
                      however, this effect was also dependent on cultivars and
                      other environmental factors.},
      cin          = {IBG-2 / IBG-3},
      ddc          = {640},
      cid          = {I:(DE-Juel1)IBG-2-20101118 / I:(DE-Juel1)IBG-3-20101118},
      pnm          = {255 - Terrestrial Systems: From Observation to Prediction
                      (POF3-255)},
      pid          = {G:(DE-HGF)POF3-255},
      typ          = {PUB:(DE-HGF)16},
      UT           = {WOS:000493317600001},
      doi          = {10.1155/2019/3598172},
      url          = {https://juser.fz-juelich.de/record/865559},
}