Effects of Growing Cycle and Genotype on the Morphometric Properties and Glucosinolates Amount and Profile of Sprouts, Microgreens and Baby Leaves of Broccoli (Brassica oleracea L. var. italica Plenck) and Kale (B. oleracea L. var. acephala DC.)

Abstract

Some new foods (sprouts, microgreens and baby leaf) of the brassica genus are appreciated for their nutritional and nutraceutical values. The aim of this experimental trial was to improve the nutraceutical traits of these foods by evaluating the effects of the climatic condition, genotype, and plant growth stage on the development of greater quality in relation to these new foods. The morphometric and glucosinolates (GLSs) traits of three traditional Italian cultivars of Brassica oleracea crops, such as broccoli (B. oleracea var. italica), namely the traditional Sicilian landrace ‘Broccolo Nero’ (BN) and the commercial ‘Cavolo Broccolo Ramoso Calabrese’ (CR), as well as the commercial kale cultivar ‘Cavolo Laciniato Nero di Toscana’ (CL) (B. oleracea var. acephala DC.), were evaluated in an unheated greenhouse in Catania during the end of 2019 and the beginning of 2020. Plant growth was studied at different phenological stages—from seeds to sprouts, microgreens, and baby leaves—over two growing cycles, one in autumn–winter and the other in spring–summer. ‘Broccolo Nero’ (BN) broccoli showed more rapid growth and biomass production than the other two cultivars evaluated (i.e., weight, hypocotyl length, and leaf width). The GLS profile varied significantly (p < 0.05), in relation both to plant’s growth stage and to genotype. The highest amount of glucoraphanin was detected for BN microgreens and baby leaves, about 8 µmol g−1 d.w., whereas glucobrassicin and its related derivatives were about 14 µmol g−1 d.w. in microgreens and baby leaves of CL and about 15 µmol g−1 d.w. and 10 µmol g−1 d.w. for glucoraphanin in CR, respectively. These new foods can also be produced at home with simple and cheap equipment

Low Temperatures Affect the Physiological Status and Phytochemical Content of Flat Leaf Kale (Brassica oleracea var. acephala) Sprouts

“…The study of B. oleracea plants from the Acephala group, comparing different kale and collard greens, has attracted worldwide attention and recognition of these vegetables as superfoods in recent years which cause significant increase in their production and consumption [11]. This group of cruciferous vegetables is known for their good environmental adaptation and better resistance to unpleasant conditions such as drought, salt stress, or high and low temperatures [19,20]. Consumption of young kale in the form of sprouts, microgreens, and baby leaves is also becoming increasingly popular and has been reported to be a good source of different phytochemicals [21,22].…”

Supplemental UV-B Exposure Influences the Biomass and the Content of Bioactive Compounds in Linum usitatissimum L. Sprouts and Microgreens

“…The expected higher biomass of microgreens was also found in three Brassica oleracea L. cultivars, namely 'Broccolo Nero', 'Cavolo Lacinato Nero di Toscana', and 'Cavolo Broccolo Ramoso Calabrese', whose microgreens had weights on average +240, +125, and +100% compared to the sprouts' weights, respectively [35]. A more recent study from the same research group on the same cultivars [36] confirmed this trend, observing a 211, 119, and 133% increase in the microgreen biomass of 'Broccolo Nero', 'Cavolo Lacinato Nero di Toscana', and 'Cavolo Broccolo Ramoso Calabrese' cultivars compared to the sprouts' biomass, respectively.…”

Oferta de hortaliças microverdes em Manaus, Amazonas

“…A pequena variedade de hortaliça microverdes comercializadas pode influenciar no crescimento da demanda, pois muito consumidores podem não ter preferência pelos produtos disponibilizados atualmente. No mundo, as espécies mais exploradas de microverdes são pertencentes às famílias Brassicaceae, Asteraceae, Chenopodiaceae, Lamiaceae, Apiaceae, Amarillydaceae, Amaranthceae e Cucurbitaceae (KYRIACOU et al, 2016), com destaque para brócolis, couve, rabanete e rúcula da família Brassicaceae (DI BELLA et al, 2021).…”