Testing the influence of root temperature on plant growth and food quality of horticulture crops

Research activities conducted at IBG-2 have shown that plant growth and tissue compositions are strongly modified when roots are (1) in substrates with different temperature to the temperature of the shoot and (2) in a substrate exposed to vertical temperature gradients compared to uniform root temperatures.
This was conducted in barley and in lettuce. Vertical root temperature gradients appeared to increase allocation of carbon and nitrogen to shoots in barley. By cooling the roots, lettuce leaves were crisper and showed differences in soluble carbohydrates and mineral content.
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Last Modified: 04.11.2022