Differential Responses of Pak Choi and Edible Amaranth to an Elevated Temperature

• Published in: HortScience Vol. 53; no. 2; pp. 195 - 199
• Main Authors: Hwang, San-Gwang, Chao, Hsiao-Chien, Lin, Huey-Ling
• Format: Journal Article
• Language: English
• Published: 01.02.2018
• ISSN: 0018-5345; 2327-9834
• DOI: 10.21273/HORTSCI12667-17

Global surface temperatures are predicted to increase by 1 to 4 °C by the year 2100. To unravel the risks from rising temperature to Taiwan’s summer leafy vegetable production, the phenotypical and physiological responses of two leafy crops, pak choi ( Brassica chinensis L. cv. Quanzhou) and edible amaranth ( Amaranthus tricolor L. cv. White leaf), were compared under an elevated temperature. A temperature increase from 28 to 32 °C resulted in lower leaf calcium, magnesium, and manganese concentrations (dry weight basis) in pak choi without significant changes in shoot dry weight, suggesting potential negative effects of the elevated temperature on pak choi leaf nutrient status. However, increased temperature promoted both root and leaf growth in edible amaranth, which may be beneficial to its yield, making edible amaranth a potential summer leafy vegetable crop for Taiwan. Furthermore, a temperature change from 28 to 32 °C resulted in a higher leaf nitrate concentration in edible amaranth, because of the lower nitrate reductase activity (NRA). Thus, suitable nitrogen fertilization rates and programs under elevated temperature conditions should be reconsidered in the future. To sum up, a future rise in summer temperatures may impose negative impacts on pak choi leaf nutrient status but positive impacts on edible amaranth production.