Effects Of Short-Term Root Cooling Before Harvest On Yield And Food Quality Of Chinese Broccoli (Brassica Oleracea Var. Alboglabra Bailey)

Vegetable product quality is an important consideration for consumers. Long-term root cooling could improve certain food quality of horticultural crops, but often comes at the expense of reduced shoot biomass or yield. Since few studies have investigated how fast Chinese broccoli (Brassica oleracea var. alboglabra Bailey) responds to changes of root temperature, we shortened the duration of the root cooling treatment to one week before harvest to make the production system more effective. The aim of this study was to improve the food quality of Chinese broccoli without causing deleterious effects on plant growth and yield. The seedlings were cultivated hydroponically at two root temperatures (10 and 20 degrees C) during the last week prior to harvest in summer 2018 (Exp-1) and autumn 2019 (Exp-2). Plant growth, yield, physiological variables, soluble sugars, total chlorophyll, glucosinolates and mineral elements concentration were examined. The results showed that the yield reduction was alleviated compared to results over the long-term. Specifically, yield was not affected by root cooling in Exp-1 and reduced by 18.9% in Exp-2 compared to 20 degrees C. Glucose and fructose concentrations of the leaves were increased when the root temperature was 10 degrees C in both experiments with a more pronounced impact in Exp-2. In addition, root cooling produced a significant accumulation of individual glucosinolates, such as progoitrin, gluconapin, 4-methoxyglucobrassicin and 4-hydroxyglucobrassicin, in the stems of Exp-1 and the leaves of Exp-2. Minerals, such as N, showed reductions in the shoot, but accumulation in the root. Therefore, compared to long-term root cooling, short-term (one week) reduction of the root temperature is more economical and could help improve certain quality characteristics of Chinese broccoli with less or even no yield reduction.