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@ARTICLE{He:889999,
      author       = {He, Fang and Thiele, Björn and Santhiraraja-Abresch,
                      Sharin and Watt, Michelle and Kraska, Thorsten and Ulbrich,
                      Andreas and Kuhn, Arnd J.},
      title        = {{E}ffects of {R}oot {T}emperature on the {P}lant {G}rowth
                      and {F}ood {Q}uality of {C}hinese {B}roccoli ({B}rassica
                      oleracea var. alboglabra {B}ailey)},
      journal      = {Agronomy},
      volume       = {10},
      number       = {5},
      issn         = {2073-4395},
      address      = {Basel},
      publisher    = {MDPI},
      reportid     = {FZJ-2021-00593},
      pages        = {702},
      year         = {2020},
      abstract     = {Root temperature has long been considered an essential
                      environmental factor influencing the plant’s physiology.
                      However, little is known about the effect of root
                      temperature on the quality of the food produced by the
                      plant, especially that of horticultural crops. To fill this
                      gap, two independent root cooling experiments (15 °C vs. 20
                      °C and 10 °C vs. 20 °C) were conducted in autumn 2017 and
                      spring 2018 in hydroponics with Chinese broccoli (Brassica
                      oleracea var. alboglabra Bailey) under greenhouse
                      conditions. The aim was to investigate the effect of root
                      temperature on plant growth (biomass, height, yield) and
                      food quality (soluble sugars, total chlorophyll, starch,
                      minerals, glucosinolates). A negative impact on shoot growth
                      parameters (yield, shoot biomass) was detected by lowering
                      the root temperature to 10 °C. Chinese broccoli showed no
                      response to 15 °C root temperature, except for an increase
                      in root biomass. Low root temperature was in general
                      associated with a higher concentration of soluble sugars and
                      total chlorophyll, but lower mineral levels in stems and
                      leaves. Ten individual glucosinolates were identified in the
                      stems and leaves, including six aliphatic and four indolic
                      glucosinolates. Increased levels of neoglucobrassicin in
                      leaves tracked root cooling more closely in both
                      experiments. Reduction of root temperature by cooling could
                      be a potential method to improve certain quality characters
                      of Chinese broccoli, including sugar and glucosinolate
                      levels, although at the expense of shoot biomass.},
      cin          = {IBG-2},
      ddc          = {640},
      cid          = {I:(DE-Juel1)IBG-2-20101118},
      pnm          = {582 - Plant Science (POF3-582)},
      pid          = {G:(DE-HGF)POF3-582},
      typ          = {PUB:(DE-HGF)16},
      UT           = {WOS:000541750900118},
      doi          = {10.3390/agronomy10050702},
      url          = {https://juser.fz-juelich.de/record/889999},
}