The objective of this report is to present a review of the studies which has been carried out up to days date concerning how temperature affects vegetables physiologically when it comes to their health inducing as well as quality reducing features. The essay therefore starts off with defining what is meant by the terms health promoting and quality reducing features. It then moves on to describe how different subspecies of Brassica oleracea, that is to say vegetables such as broccoli, cauliflower, Brussels sprouts and kale, is affected by temperature. B. oleracea was chosen because the species contains several commercially interesting subspecies and therefore provides a broad field even though only one species is assessed.