In 2011, more curds of the highest quality (E class) were obtained for plants exposed to low temperature for 1 wk, by 2% (6 and 14 ◦C) to 8% (10 ◦C), compared to the controls, but this was not statistically significant (Fig. 3). In next year (2012), LT conditions significantly increased numbers of best-quality curds only for treatments of 6 ◦C maintained for 1 wk, by 20%. A higher number of first-class curds was noted in both experimental years for control plants compared to LT-treated ones (by 9–63% in 2011 and 26–42% in 2012); however, the differences were not statistically significant. No clear response to the LT treatment in number of second-class curds was found. Yield of E-class curds was significantly influenced by the main effects of LT duration and LT level. In 2011, treatment for 2 wk markedly decreased number of curds belonging to the E class, but only in comparison to cauliflowers treated for 1 wk. A significantly higher number of E-class curds was noted for plants subjected to 6 ◦C compared to the controls, but this occurred only in 2012.