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@PHDTHESIS{He:894587,
      author       = {He, Fang},
      title        = {{E}ffects of root temperature on food quality of
                      horticultural crops},
      volume       = {547},
      school       = {Universität Bonn},
      type         = {Dissertation},
      address      = {Jülich},
      publisher    = {Forschungszentrum Jülich GmbH Zentralbibliothek, Verlag},
      reportid     = {FZJ-2021-03294},
      isbn         = {978-3-95806-565-9},
      series       = {Schriften des Forschungszentrums Jülich. Reihe Energie
                      $\&$ Umwelt / Energy $\&$ Environment},
      pages        = {V, 143 S.},
      year         = {2021},
      note         = {Universität Bonn, Diss., 2021},
      abstract     = {Different from ambient temperature, root temperature is
                      convenient and economical to manage and control, especially
                      with the development of greenhouse. Understanding the
                      effects of root temperature on plant growth and key food
                      components of horticultural crops under greenhouse
                      conditions is important because of its high economic
                      interest. In Chapter 2,3 and 4, growth and food quality
                      (sugar, antioxidants and minerals) of cocktail
                      tomato($\textit{Lycopersicon esculentum}$ cv “Amoroso”
                      and cv “Delioso”) and Chinese broccoli
                      ($\textit{Brassica oleracea}$ var. $\textit{alboglabra}$ cv
                      “Cuimei”) under different root temperature treatments
                      were investigated. For cocktail tomatoes, reductions of
                      marketable yield per plant in both cultivars were observed
                      in response to root cooling (10°C) in winter, but not
                      significantly in summer, compared to control group
                      (16-27°C). In most cases, root cooling had a positive
                      effect on the sensory and nutritional quality (sugars,
                      vitamin C and carotenoids levels) of cocktail tomatoes.
                      Specifically, 'Delioso' showed an increase in glucose,
                      vitamin C and lycopene concentration of the fruits after
                      root cooling in both seasons, while 'Amoroso' exhibited only
                      higher consistent values in glucose levels. For Chinese
                      broccoli, low root temperature (10 and 15°C) was in general
                      associated with a higher concentration of soluble sugars,
                      total chlorophyll and glucosinolates, but lower mineral
                      levels in stems and leaves than the control group (20°C),
                      regardless of the treatment duration. The yield was reduced
                      with root cooling, but shortening the cooling treatment
                      alleviated this reduction, especially in summer.
                      Manipulation of root temperature could be a feasible method
                      to improve the overall food quality of cocktail tomatoes and
                      Chinese broccoli. However, this effect is dependent on
                      cultivars and other environmental factors.},
      cin          = {IBG-2},
      cid          = {I:(DE-Juel1)IBG-2-20101118},
      pnm          = {2171 - Biological and environmental resources for
                      sustainable use (POF4-217)},
      pid          = {G:(DE-HGF)POF4-2171},
      typ          = {PUB:(DE-HGF)3 / PUB:(DE-HGF)11},
      urn          = {urn:nbn:de:0001-2021091508},
      url          = {https://juser.fz-juelich.de/record/894587},
}