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