Article
Plant Sciences
Haiyan Lin, Jiayi Sun, Zhiwei Hu, Chenxi Cheng, Sue Lin, Huixi Zou, Xiufeng Yan
Summary: This study determined the GL compositions and contents in different developmental stages of nine broccoli cultivars, and found that aliphatic GLs concentrations decreased with growth, while indole GLs amounts reached peak in sprouts or seedlings and then decreased. These results are important for germplasm selection and understanding of the GL metabolic pathways in broccoli.
Article
Horticulture
Jung Su Jo, Shiva Ram Bhandari, Gwan Ho Kang, Yu Kyeong Shin, Jun Gu Lee
Summary: This study investigated the GSL profile, hydrolysate and nitrile contents, and nitrile formation rate of three commercial cultivars and eleven inbred broccoli lines. The results showed that glucobrassicin and glucoraphanin were the most dominant GSLs in all lines. Based on GSL content, five lines were selected as potential highly functional broccoli lines. Three lines exhibited relatively higher total hydrolysates. Three inbred lines with low nitrile formation rate and high isothiocyanate formation were selected as functional broccoli breeding lines. Therefore, hydrolysate and GSL content are deemed more reliable for selecting and developing highly functional varieties.
SCIENTIA HORTICULTURAE
(2022)
Article
Plant Sciences
Jia Jiang, Ze Wang, Xiangzhou Kong, Yajun Chen, Jing Li
Summary: Exogenous tryptophan application can effectively improve Cd tolerance in Brassica oleracea var. italica, alleviating biomass decline induced by Cd stress and inhibiting Cd transport within the plant.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Sergio Chevilly, Laura Dolz-Edo, Jose Blanca, Lynne Yenush, Jose M. Mulet
Summary: This study aimed to identify primary metabolites related to cultivars with better taste in broccoli. The results showed that sugar content is not a distinctive factor for taste in broccoli, while the accumulation of certain amino acids and myo-inositol negatively affected taste. On the other hand, a high content of gamma-aminobutyric acid (GABA) was found to be a distinctive trait for cultivars with better taste. Principal Component Analysis (PCA) revealed three different groups among the 20 broccoli cultivars studied. These findings are important for predicting better taste in broccoli or improving its taste through biotechnological or classical breeding strategies.
Article
Food Science & Technology
Hang Li, Yu Xia, Hong-Yan Liu, Huan Guo, Xiao-Qin He, Yi Liu, Ding-Tao Wu, Ying-Hui Mai, Hua-Bin Li, Liang Zou, Ren-You Gan
Summary: This review summarizes the main nutrients and phytochemicals in different parts of broccoli and discusses its beneficial properties and potential molecular mechanisms. The study also suggests future research directions on how to better utilize broccoli.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Horticulture
I. Gudino, A. Martin, R. Casquete, M. H. Prieto, M. C. Ayuso, M. G. Cordoba
Summary: This study evaluated different by-products of broccoli production as sources of valuable bioactive compounds. The leaf extracts showed the highest antioxidant activities and were the best sources of chlorophylls and phenolic compounds. The inflorescence extracts had higher levels of glucosinolates. The stem and inflorescence extracts showed strong inhibitory effects on bacteria. These findings demonstrate the potential of broccoli by-products as sustainable sources of bioactive compounds.
SCIENTIA HORTICULTURAE
(2022)
Review
Horticulture
Anastasios S. Siomos, Konstantinos Koularmanis, Pavlos Tsouvaltzis
Summary: Broccoli is an important vegetable crop with high nutritional value, and its demand is increasing worldwide. The challenges faced by broccoli cultivation include profitable year-round production, adapting to higher temperatures caused by climate change, and expanding cultivation to subtropical and tropical areas. Breeders have been developing genotypes that can adapt to high temperatures since the 1990s.
Article
Biotechnology & Applied Microbiology
Daniela Iga-Buitron, Edgar Torres-Maravilla, Luis G. Bermudez-Humaran, Juan A. Ascacio-Valdes, Raul Rodriguez-Herrera, Cristobal N. Aguilar, Adriana C. Flores-Gallegos
Summary: Lactic acid bacteria can enhance the nutritional content of vegetables and have positive effects on human diet and colorectal cancer prevention. In this study, different fermentation methods were used to process broccoli, and the potential of fermented broccoli in CRC chemoprevention was evaluated using in vitro cellular models. The results showed that fermented broccoli extracts had increased antioxidant activity and inhibited the proliferation of cancer cell lines in a concentration-dependent manner. The findings also indicated that fermented broccoli could have anti-inflammatory effects.
FERMENTATION-BASEL
(2023)
Article
Agronomy
Yunlong Cao, Yao Yu, Zhong Tang, Yunfei Zhao, Xinyang Gu, Sifan Liu, Shuren Chen
Summary: This paper investigates the influence of broccoli stalk xylem on toothless cutters and proposes a bionic multi-tooth cutting method. The optimal operating parameters for the cutting device are determined through simulation and cutting tests.
Article
Agronomy
Yunfei Zhao, Zhong Tang, Shuren Chen
Summary: This study analyzed the structural characteristics and component contents of broccoli stem and obtained the parameters for the mechanical properties of the stem through different processing methods. The experiment showed the structural characteristics and mechanical properties of the stem and provided basic data and reference for establishing the model of the stem.
Article
Food Science & Technology
Wenjing Zeng, Jing Yang, Guochao Yan, Zhujun Zhu
Summary: Adding CaSO4 into NaCl solution can increase the yield of broccoli microgreens, alleviate the adverse effects of NaCl stress on sulforaphane and nitrate content, and induce the accumulation of Ca and S.
Article
Plant Sciences
Youyou Guo, Chunyan Gong, Beier Cao, Tiantian Di, Xinxin Xu, Jingran Dong, Keying Zhao, Kai Gao, Nana Su
Summary: This study found that blue light can significantly increase the content of sulforaphane (SFN) in broccoli sprouts, and salicylic acid (SA) is involved in this process. The molecular mechanisms of SFN accumulation with blue light treatment mainly include SA-mediated SFN synthesis and the influence of myrosinase (MYR) activity.
Article
Agriculture, Multidisciplinary
Sergio Chevilly, Laura Dolz-Edo, Jose M. Lopez-Nicolas, Luna Morcillo, Alberto Vilagrosa, Lynne Yenush, Jose M. Mulet
Summary: This study aims to characterize the drought response of different broccoli cultivars at physiological and molecular levels, identifying traits that may limit drought stress tolerance. Drought-tolerant cultivars show higher levels of methionine and abscisic acid but lower amounts of urea, quinic acid, and gluconic acid lactone. A drought treatment also increases the content of essential amino acids in broccoli leaves and florets, providing useful markers for predicting drought tolerance or breeding new water-scarcity-adapted cultivars.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Lixia He, Lihong Li, Yinxia Zhu, Yu Pan, Xiuwen Zhang, Xue Han, Muzi Li, Chengbin Chen, Hui Li, Chunguo Wang
Summary: The study identified the several functions of bolTLP1 in enhancing salt and drought tolerance in broccoli, potentially through regulating phytohormone-mediated signaling pathways, hydrolase and oxidoreductase activity. The interactions of bolTLP1 with various proteins were also discovered, suggesting its direct involvement in conferring abiotic stress tolerance.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Plant Sciences
Simone Treccarichi, Hajer Ben Ammar, Marwen Amari, Riccardo Cali, Alessandro Tribulato, Ferdinando Branca
Summary: Marker assisted selection can be used to identify lost alleles in Brassica oleracea crops and improve their resistance and product quality. Analysis of genomic correlations and SSR loci variation can help find genomic regions involved in the hypertrophy of inflorescences.