Effect of Acclimation of Root Area to Low Temperature on Nutritional Quality of Spinach

Effect of exposure of root area to low temperature for 7 days on nutritional quality was investigated in spinach plants. Ascorbic acid and sugar content didn't change in the beginning of a chilling, but after 7 days they became double those in control condition. On the other hand, nitrate ion concentration gradually decreased with the increase in the acclimation period. Our results show that it is possible to produce high quality spinaches by controlling of nutrient solution temperature only for 7days in controlled facilities such as plant factory