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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/517

Title: Potential of cultivar and crop management to affect phytochemical content in winter-grown sprouting broccoli (Brassica oleracea L. var. italica)
Authors: Reilly, Kim
Valverde, Juan
Finn, Leo
Rai, Dilip K
Brunton, Nigel
Sorenson, Jens C
Sorenson, Hilmer
Gaffney, Michael
Keywords: Phenolics
Bioactive compounds
Sprouting broccoli
Issue Date: 8-Jul-2013
Publisher: Wiley
Citation: Reilly, K., Valverde, J., Finn, L., Rai, D. K., Brunton, N., Sorensen, J. C., Sorensen, H. and Gaffney, M. (2014), Potential of cultivar and crop management to affect phytochemical content in winter-grown sprouting broccoli (Brassica oleracea L. var. italica). J. Sci. Food Agric., 94: 322–330. doi: 10.1002/jsfa.6263
Series/Report no.: Journal of the Science of Food and Agriculture;vol 94
Abstract: BACKGROUND: Variety and crop management strategies affect the content of bioactive compounds (phenolics, flavonoids and glucosinolates) in green broccoli (calabrese) types, which are cultivated during summer and autumn in temperate European climates. Sprouting broccoli types are morphologically distinct and are grown over the winter season and harvested until early spring. Thus they show considerable potential for development as an import substitution crop for growers and consumers during the ‘hungry gap’ of early spring. The present study investigated the effect of variety and management practices on phytochemical content in a range of sprouting broccoli varieties. RESULTS: Yields were significantly higher in white sprouting broccoli varieties. Levels of phenolics and flavonoids were in the range 81.6-270.4 and 16.9–104.8 mg 100g -1 FW respectively depending on year and cultivar, and were highest in varieties TZ 5052, TZ 5055, Red Admiral and Improved White Sprouting. In-row spacing did not affect flavonoid content. Phenolic and flavonoid content generally increased with increasing floret maturity and levels were high in edible portions of the crop. Crop wastes (leaf and flower) contained 145.9-239.3 and 21.5–116.6 mg 100g -1 FW total phenolics and flavonoids respectively depending on cultivar, tissue and year. Climatic factors had a significant effect on phenolic and flavonoid content. Levels of total and some individual glucosinolates were higher in sprouting broccoli than in the green broccoli variety Ironman. CONCLUSION: Levels of total phenolics, flavonoids and glucosinolates are higher in sprouting than green broccoli types. Sprouting broccoli represents an excellent source of dietary bioactive compounds.
Description: pre-print, non-peer-reviewed
The Irish Department of Agriculture Fisheries and the Marine (FIRM 06/NITAFRC6) is gratefully acknowledged for financial support of this work.
URI: http://hdl.handle.net/11019/517
ISSN: 0022-5142
Appears in Collections:Horticulture
Food Biosciences

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