Table 1.

The effect of temperature stress on physiological attributes of some vegetables

Vegetable	Temperature	Effects	Reference
Pea	38 ℃	Reduced chlorophyll and carotenoid contents	Georgieva and Lichtenthaler (2006)
Potato	25 ℃	Reduce the rate of photosynthesis and carotenoid content	Aien et al. (2011)
Leafy radish	40 ℃	Changes in stomatal characteristics, and decreased photosynthetic rate	Chen et al. (2014)
Mungbean	40 ℃	Reduced relative water contents and damaged chlorophyll contents	Nahar et al. (2015)
Cauliflower	40 ℃	Decrease in chlorophyll fluorescence	Lin et al. (2015)
Cabbage	40 ℃	Reduce noted in photosynthesis activity	Chang et al. (2016)
Mungbean	40 ℃	Decrease the viability of pollen	Sharma et al. (2016)
Okra	45 ℃	Smaller sacs of pollen and affect the germination of pollen	Hayamanesh (2018)
Tomato	36 ℃	Decreased chlorophyll contents and CO2 assimilation rate	Zhou et al. (2017)
Pepper	40 ℃	Decreased chlorophyll contents	Haq et al. (2019)
Radish	40 ℃	Reduced chlorophyll contents	Yang et al. (2019)
Chickpea	40 ℃	Decrease in the content of chlorophyll	Kaloki et al. (2019)
Carrot	35–38 ℃	Decreased cell membrane stability, increased relative cell injury	Nijabat et al. (2020)
Water spinach	42 ℃	Decreased chlorophyll content, photosynthetic rate, carbon fixation, and increased respiration rate	Guo et al. (2020)
Sweet potato	37 ℃	Reduction in chlorophyll contents	Heider et al. (2021)
Cabbage	42 ℃	Decreased stomatal conductance rate, and chlorophyll contents	Moradpour et al. (2021)
Potato	39 ℃	Decreased gaseous exchange and damaged photosynthetic pigments	Şanlı and Öztürk Gökçe (2021)