Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive Seasons

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” a...

Full description

Saved in:
Bibliographic Details
Main Authors: F. He, B. Thiele, M. Watt, T. Kraska, A. Ulbrich, A. J. Kuhn
Format: Article
Language:English
Published: Wiley 2019-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2019/3598172
Tags: Add Tag
No Tags, Be the first to tag this record!
_version_ 1832545833028943872
author F. He
B. Thiele
M. Watt
T. Kraska
A. Ulbrich
A. J. Kuhn
author_facet F. He
B. Thiele
M. Watt
T. Kraska
A. Ulbrich
A. J. Kuhn
author_sort F. He
collection DOAJ
description 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.
format Article
id doaj-art-1800b80d50be48298e3c94db3869463a
institution Kabale University
issn 0146-9428
1745-4557
language English
publishDate 2019-01-01
publisher Wiley
record_format Article
series Journal of Food Quality
spelling doaj-art-1800b80d50be48298e3c94db3869463a2025-02-03T07:24:38ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/35981723598172Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive SeasonsF. He0B. Thiele1M. Watt2T. Kraska3A. Ulbrich4A. J. Kuhn5Forschungszentrum Jülich, IBG-2: Plant Science, Wilhelm-Johnen-Straße, 52428 Jülich, GermanyForschungszentrum Jülich, IBG-2: Plant Science, Wilhelm-Johnen-Straße, 52428 Jülich, GermanyForschungszentrum Jülich, IBG-2: Plant Science, Wilhelm-Johnen-Straße, 52428 Jülich, GermanyUniversity of Bonn, Faculty of Agriculture, Campus Klein-Altendorf 1, 53359 Rheinbach, GermanyOsnabrück University of Applied Sciences, Faculty of Agricultural Sciences and Landscape Architecture, Albrechtstr. 30, 49076 Osnabrück, GermanyForschungszentrum Jülich, IBG-2: Plant Science, Wilhelm-Johnen-Straße, 52428 Jülich, GermanyUnderstanding 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.http://dx.doi.org/10.1155/2019/3598172
spellingShingle F. He
B. Thiele
M. Watt
T. Kraska
A. Ulbrich
A. J. Kuhn
Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive Seasons
Journal of Food Quality
title Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive Seasons
title_full Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive Seasons
title_fullStr Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive Seasons
title_full_unstemmed Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive Seasons
title_short Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive Seasons
title_sort effects of root cooling on plant growth and fruit quality of cocktail tomato during two consecutive seasons
url http://dx.doi.org/10.1155/2019/3598172
work_keys_str_mv AT fhe effectsofrootcoolingonplantgrowthandfruitqualityofcocktailtomatoduringtwoconsecutiveseasons
AT bthiele effectsofrootcoolingonplantgrowthandfruitqualityofcocktailtomatoduringtwoconsecutiveseasons
AT mwatt effectsofrootcoolingonplantgrowthandfruitqualityofcocktailtomatoduringtwoconsecutiveseasons
AT tkraska effectsofrootcoolingonplantgrowthandfruitqualityofcocktailtomatoduringtwoconsecutiveseasons
AT aulbrich effectsofrootcoolingonplantgrowthandfruitqualityofcocktailtomatoduringtwoconsecutiveseasons
AT ajkuhn effectsofrootcoolingonplantgrowthandfruitqualityofcocktailtomatoduringtwoconsecutiveseasons