Glucosinolates in brassica vegetables. Analysis of 22 varieties of brussels sprout (Brassica oleracea var.gemmifera)

1980 ◽  
Vol 31 (8) ◽  
pp. 785-793 ◽  
Author(s):  
Robert K. Heaney ◽  
G. Roger Fenwick
Keyword(s):  
Brassica Oleracea ◽  
Brussels Sprout ◽  
Brassica Vegetables

scholarly journals Yield and Chemical Composition of Brussels Sprout (Brassica oleracea L. gemmifera) as Affected by Boron Management

HortScience ◽  
2009 ◽  
Vol 44 (1) ◽  
pp. 176-182 ◽  
Author(s):  
Metin Turan ◽  
Nizamettin Ataoglu ◽  
Adem Gunes ◽  
Taskin Oztas ◽  
Atilla Dursun ◽  
...  
Keyword(s):  
Brassica Oleracea ◽  
Soil Test ◽  
Brussels Sprout ◽  
Manganese Zinc ◽  
Yield And Quality ◽  
Quality Response ◽  
Iron Manganese ◽  
Tissue Nitrogen ◽  
Different Soils

Boron (B) deficiency is widespread in the Anatolia region of Turkey. This could impact production and quality of Brussels sprout (Brassica oleracea L. gemmifera). A 2-year field experiment was conducted to study yield and quality response of four cultivars (Star, Brilliant, Oliver, and Maximus) to B addition (0, 1, 3, and 9 kg·ha−1 B). The optimum economic B rate (OEBR) ranged from 5.5 to 6.3 kg·ha−1 B resulting in soil B levels of 0.94 to 1.13 mg·kg−1. Independent of cultivar, B application decreased tissue nitrogen, calcium, and magnesium but increased tissue phosphorus, potassium, iron, manganese, zinc, and copper content. We conclude a B addition of 6 kg·ha−1 is sufficient to elevate soil B levels to nondeficient levels. Similar studies with different soils and initial soil test B levels are needed to conclude if these critical soil test values and OEBR can be applied across the region.

scholarly journals Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 257 ◽  
Author(s):  
Nieves Baenas ◽  
Javier Marhuenda ◽  
Cristina García-Viguera ◽  
Pilar Zafrilla ◽  
Diego Moreno
Keyword(s):  
Brassica Oleracea ◽  
The Other ◽  
Cooking Methods ◽  
Fresh Weight ◽  
Good Source ◽  
Cooking Method ◽  
Brassica Spp ◽  
Brassica Vegetables ◽  
Cooking Practices ◽  
Health Promoting

Brassica vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. In order to study this fact, the influence of several common domestic cooking practices on the degradation of GLS and ITC in two novel Brassica spp.: broccolini (Brassica oleracea var italica Group x alboglabra Group) and kale (Brassica oleracea var. sabellica L.) was determined. On one hand, results showed that both varieties were rich in health-promoter compounds, broccolini being a good source of glucoraphanin and sulforaphane (≈79 and 2.5 mg 100 g−1 fresh weight (F.W.), respectively), and kale rich in glucoiberin and iberin (≈12 and 0.8 mg 100 g−1 F.W., respectively). On the other hand, regarding cooking treatments, stir-frying and steaming were suitable techniques to preserve GLS and ITC (≥50% of the uncooked samples), while boiling was deleterious for the retention of these bioactive compounds (20–40% of the uncooked samples). Accordingly, the appropriate cooking method should be considered an important factor to preserve the health-promoting effects in these trending Brassica.

In vitro calcium availability from brassica vegetables (Brassica oleracea L.) and as consumed in composite dishes

1999 ◽  
Vol 64 (4) ◽  
pp. 519-523 ◽  
Author(s):  
M Lucarini ◽  
R Canali ◽  
M Cappelloni ◽  
G Di Lullo ◽  
G Lombardi-Boccia
Keyword(s):  
Brassica Oleracea ◽  
Brassica Vegetables ◽  
Calcium Availability ◽  
Brassica Oleracea L

scholarly journals Validation of a novel associative transcriptomics pipeline in Brassica oleracea: Identifying candidates for vernalisation response

2020 ◽  
Author(s):  
Shannon Woodhouse ◽  
Zhesi He ◽  
Hugh Woolfenden ◽  
Burkhard Steuernagel ◽  
Wilfried Haerty ◽  
...  
Keyword(s):  
Brassica Oleracea ◽  
Genetic Basis ◽  
Genome Wide Association Study ◽  
Rapid Identification ◽  
Floral Transition ◽  
Crop Species ◽  
Genome Wide ◽  
A Genome ◽  
Brassica Vegetables ◽  
Expression Marker

AbstractAssociative transcriptomics has been used extensively in Brassica napus to enable the rapid identification of markers correlated with traits of interest. However, within the important vegetable crop species, Brassica oleracea, the use of associative transcriptomics has been limited due to a lack of fixed genetic resources and the difficulties in generating material due to self-incompatibility. Within Brassica vegetables, the harvestable product can be vegetative or floral tissues and therefore synchronisation of the floral transition is an important goal for growers and breeders. Vernalisation is known to be a key determinant of the floral transition, yet how different vernalisation treatments influence flowering in B. oleracea is not well understood.Here, we present results from phenotyping a diverse set of 69 B. oleracea accessions for heading and flowering traits under different environmental conditions. We developed a new associative transcriptomics pipeline, and inferred and validated a population structure, for the phenotyped accessions. A genome-wide association study identified miR172D as a candidate for the vernalisation response. Gene expression marker association identified variation in expression of BoFLC.C2 as a further candidate for vernalisation response.This study provides insights into the genetic basis of vernalisation response in B. oleracea through associative transcriptomics and confirms its characterisation as a complex G x E trait. Candidate leads were identified in miR172D and BoFLC.C2. These results could facilitate marker-based breeding efforts to produce B. oleracea lines with more synchronous heading dates, potentially leading to improved yields.

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