On farm and fresh produce management

Variation in bioactive content in broccoli (Brassica oleraceavar.italica) grown under conventional and organic production systems

“…It is not yet well understood why in some studies one is in higher proportion than the other and this may be due to genetic (i.e. differences between cultivars) and/or environmental conditions (for a review, see Reilly). In this study, the average concentration (±standard error, n = 4) of major glucosinolates across production systems and over the 2‐year period ranged from 1.8 ± 0.2 to 3.3 ± 0.3 µmol g −1 DW for glucoraphanin, 2.9 ± 0.2 to 4.7 ± 0.3 µmol g −1 DW for glucobrassicin, 0.2 ± 0.02 to 0.4 ± 0.03 µmol g −1 DW for 4‐methyl‐ O ‐glucobrassicin and 1.4 ± 0.2 to 3.1 ± 0.1 µmol g −1 DW for neoglucobrassicin respectively.…”

Potential of cultivar and crop management to affect phytochemical content in winter-grown sprouting broccoli (Brassica oleraceaL. var.italica)

“…Purple sprouting cultivars (‘TZ 5052’, ‘TZ 6002’, ‘Red Admiral’) had a significantly higher content of total glucosinolates than green broccoli variety ‘Ironman’. Previous studies have indicated a strong genotype effect on glucosinolate content in broccoli, with glucoraphanin or glucobrassicin the predominant glucosinolate in green broccoli (reviewed by Reilly). In this study glucoraphanin was only a quantitatively dominant glucosinolate in the green broccoli variety ‘Ironman’.…”

“…italica group in terms of (1) seasonality and winter‐hardiness (green broccoli types are harvested in summer and autumn depending on sowing date whilst sprouting broccoli types are hardy and over‐wintered for harvest in spring; (2) floret colour (which can be white, green or purple); and (3) floret morphology (which ranges from a single large, dense central floret as in green broccoli types, to multiple smaller secondary florets as in sprouting broccoli types). Green broccoli types are an important commercial crop and several studies have focussed on bioactive (glucosinolate and phenolic) content in varieties grown under uniform cultural conditions (reviewed by Reilly). A recent study examined bioactive content in three purple sprouting broccoli varieties (‘Rudolf’, ‘Purple Sprouting’ and ‘Late Purple Sprouting’ .…”

Phytochemicals and Traditional Use of Two Southernmost Chilean Berry Fruits: Murta (Ugni molinae Turcz) and Calafate (Berberis buxifolia Lam.)

“…Phytochemicals (i.e., phenolic compounds, terpenoids, alkaloids, and nitrogen-containing compounds) can be defined as non-nutrient chemicals found in plants that demonstrate biological activity against chronic diseases [29,30]. Furthermore, several phytochemicals such as phenolic compounds and terpenoids have been used throughout human history as condiments and pigments [31].…”