Real-time emulation of leafy vegetables yield and quality response to 2 °C warming in northeast China.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-16 DOI:10.1002/jsfa.14427

Ruiyue Zhao, Chuang Zhao, Yanyan Xiao, Ruoshi Wang, Xi Wang, Jiahui Cong, Yuxin Qiu, Ruowei Lin, Xiaoguang Yang

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引用次数: 0

Abstract

Background: Vegetables provide essential parts of healthy, balanced diets in our daily life. Climatic warming is challenging the global vegetable productions, but realistic real-time evidences, especially in temperate regions, are still lacking. In this study, we developed two large, customized, fully artificial climate-controlled chambers capable of replicating the complexity of natural environmental fluctuations. We simulated two temperature treatments - the observed real-time daily average temperature over the past 32 years in northeast China, and an arbitrary increase of +2 °C for each day - on two leafy vegetables, pak choi and lettuce.

Results: The results show that warming shortened the growing-season length by 1-2 days for both vegetables. But on growth, the two vegetables differed greatly. The canopy development of lettuce was accelerated, with an increase in leaf area index, efficiency of photosynthesis, and final yield (+35.2%). Pak choi had only 6.8% of yield increase. Furthermore, we observed no significant change in the overall quality level of the two vegetables, although individual components varied.

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2°C升温对东北叶菜产量和品质响应的实时模拟

背景：蔬菜是我们日常生活中健康均衡饮食的重要组成部分。气候变暖给全球蔬菜生产带来了挑战，但目前还缺乏真实的实时证据，特别是在温带地区。在这项研究中，我们开发了两个大型的，定制的，完全人工的气候控制室，能够复制自然环境波动的复杂性。我们模拟了两种温度处理，即中国东北地区过去32年实时观测的日平均气温，以及每天任意增加2°C的两种叶菜，小白菜和生菜。结果：增温使两种蔬菜的生长期均缩短1 ~ 2天。但在生长方面，这两种蔬菜差别很大。生菜冠层发育加快，叶面积指数、光合效率和最终产量均提高了35.2%。白菜增产幅度仅为6.8%。此外，我们观察到两种蔬菜的整体质量水平没有显著变化，尽管个别成分有所不同。结论：实时证据表明，在相对凉爽的条件下，变暖有利于蔬菜生产和未来的积极适应。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.