Abstract
Due to climate change, the attainment of global food security is facing serious challenges in meeting the growing food demand. Abiotic stresses are the foremost limiting factors for agricultural productivity. However, not much information is available on the effect of multiple abiotic stresses on the morphological and biochemical aspects of kale and mustard. Therefore, an experiment was designed to study the effects of UV-B radiation, CO2 concentration, and high temperature on the growth, yield, and biochemistry of two Brassica species, namely B. oleracea L. var. acephala Winterbor F1 (hybrid kale) and B. juncea var. Green wave O.G. (mustard greens), which were grown under optimal nutrients and soil moisture conditions in soil–plant–atmosphere–research (SPAR) units. Two levels of UV-B radiation (0 and 10 kJ m−2 d−1), two concentrations of CO2 (420 and 720 ppm), and two different temperature treatments (25/17 °C and 35/27 °C) were imposed 12 days after sowing (DAS). Several morphological and biochemical parameters were measured at harvest (40 DAS) in both species. All the traits declined considerably under individual and multi-stress conditions in both species except under elevated CO2 levels, which had a positive impact. Marketable fresh weight decreased by 64% and 58% in kale and mustard plants, respectively, growing under UV-B treatment. A slight increase in the chlorophyll content was observed in both species under the UV-B treatment alone and in combination with high temperature and elevated CO2. Understanding the impacts of high temperature, CO2, and UV-B radiation treatments on leafy vegetables, such as kale and mustard, can help to improve existing varieties to enhance resilience towards environmental stresses while simultaneously improving yield, morphology, and biochemistry in plants.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.