Root-zone temperature and nitrogen affect the yield and secondary metabolite concentration of fall- and spring-grown, high-density leaf lettuce-Reference-Cited by-同舟云学术

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Root-zone temperature and nitrogen affect the yield and secondary metabolite concentration of fall- and spring-grown, high-density leaf lettuce

Published:2011-08-12 Issue:1 Volume:92 Page:116-124
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bumgarner Natalie R,Scheerens Joseph C,Mullen Robert W,Bennett Mark A,Ling Peter P,Kleinhenz Matthew D

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4549/fullpdf

Reference57 articles.

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2. Plastics: modifying the microclimate for the production of vegetable crops;Lamont;HortTechnology,2005

3. Stress-induced phenylpropanoid metabolism;Dixon;Plant Cell,1995

4. Managing phenol contents in crop plants by phytochemical farming and breeding-visions and constraints;Treutter;Int J Mol Sci,2010

5. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables;Tomas-Barberan;J Sci Food Agric,2001

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Raising root zone temperature improves plant productivity and metabolites in hydroponic lettuce production;Frontiers in Plant Science;2024-04-16

2. Effect of surface water and underground water drip irrigation on cotton growth and yield under two different irrigation schemes;PLOS ONE;2022-10-14

3. Yield and Nutrient Concentrations of Kohlrabi Bulbs and Leaves as Affected by Spring Transplanting Dates;Agronomy;2022-03-23

4. Elevated root-zone temperature promotes the growth and alleviates the photosynthetic acclimation of cucumber plants exposed to elevated [CO2];Environmental and Experimental Botany;2022-02

5. Nutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: Vitamin C and anthocyanin content;Food Chemistry;2021-10

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