THE EVALUATION OF THE NUTRITIVE VALUE AND QUALITY IN FRESH BRASSICACEOUS VEGETABLES AFTER HARVEST, DURING PREPARATION, AND SUBSEQUENT TO STORAGE

D.K. Salunkhe, K. Salunkhe
The Brassica genus of the cruciferae family provides a notable group of vegetables such as cabbage (Brassica oleracea L. var. capitata L.), cauliflower (B. oleracea L. var. botrytis L.), kale and collard (B. oleracea L. var. acephala D.C.), Brussels sprout (B. oleracea L. var. gemmifera Zenker), sprouting broccoli (B. oleracea L. var. italica Plenk), kohlrabi (B. caulorapa Pasq.), turnip (B. rapa L.), rutabaga (B. napobrassica Mill.), Chinese cabbage: pe-tsai (B. pekinensis Rupr.), pak-choi (B. chinensis L.), and mustard (B. juncea Coss; B. hirta Moench).

Most brassicaceous vegetable crops are hardy, and grow profusely in cool weather and in all types of soil, but fertile, heavy soils having high-moisture retention are the most desirable. Since the crops of this genus are closely related, their cultural requirements and susceptibility to several diseases and insects are similar.

Some of these crops are important in home gardens; therefore, they have a place in urbanized population centers. Likewise, some of them appear to be beautiful and colorful plants that have ornamental values in addition to nutritional benefits.

The world is faced with a need for highly nutritive food. New directions and an increased consciousness in NUTRITION will have a significant impact upon modern agriculture and the food industry.

Salunkhe, D.K. and Salunkhe, K. (1974). THE EVALUATION OF THE NUTRITIVE VALUE AND QUALITY IN FRESH BRASSICACEOUS VEGETABLES AFTER HARVEST, DURING PREPARATION, AND SUBSEQUENT TO STORAGE. Acta Hortic. 38, 143-178
DOI: 10.17660/ActaHortic.1974.38.14
https://doi.org/10.17660/ActaHortic.1974.38.14
38_14
143-178

Acta Horticulturae