Table 2.

ROS production in vegetables under heat stress

Vegetable	Temperature	ROS production	References
Radish	40 ℃	H2O2	Chen et al. (2014)
Cucumber	40 ℃	O2•− and H2O2	Li et al. (2016)
Tomato	39 ℃	H2O2	Sakhonwasee and Phingkasan (2017)
Pepper	45 ℃	O2•− and H2O2	Feng et al. (2019)
Potato	37 ℃	O2•− and H2O2	Xi et al. (2020)
Water Spinach	42 ℃	O2•− and H2O2	Guo et al. (2020)
Garlic	35 and 45 ℃	H2O2	Ji et al. (2021)
Eggplant	45 ℃	H2O2	Hannachi et al. (2022)
Mungbean	40 ℃	H2O2	Kareem et al. (2022)