Review Reports

Round 1

Reviewer 1 Report

The paper describes the results of the investigation of the effect of root temperature on the growth and food quality of Chinese broccoli. To investigate the effect of root temperature on Chinese broccoli which is grown by hydroponics, they performed two rounds of large scale root cooling experiments and showed that the soluble sugars and glucosinolates are increased by lowering root temperature, though the yields are reduced. Chinese broccoli is widely eaten vegetable and the improvement of cultivation methods for this vegetable is agronomically valuable. Thus, the finding of this paper would attract readers, especially who are involved in agricultural production. The experiments are carefully performed and the conclusions are reasonable.

 

Minor comments

 

(1) Introduction

 

The author hypothesized that the lowering root temperature would results in accumulation of phytochemicals. Please explain the rational behind this. 

 

(2) Figure2

 

Exact p-value should be shown.

 

(3) The experimental design for Exp1 and Exp2 are quite different. Please explain the reason or rational behind this. 

 

 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

I recommend this paper for publication after(very) minor editing. My comments are in the attached .pdf file

Comments for author File: Comments.pdf

Author Response

Please see the attachment.

Author Response File: Author Response.pdf