Improved selection against the purple colour defect of cauliflower curds

Crisp, P.; Jewell, Patricia A.; Gray, A. R.

doi:10.1007/bf00147183

Cited by 10 publications

(2 citation statements)

References 6 publications

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“…In the case of cauliflower, while most of the cultivars have been traditionally selected for their white curds [237], many local landraces and commercial cultivars are characterized by colored heads with characteristic pigmentation ranging from green to dark violet. In Italy, green cauliflowers are traditionally grown in Lazio and Marche, while dark violet selections are typically grown in Sicily, Puglia, and other Southern regions characterized by high levels of solar radiation which make it more challenging to produce white curds as traditionally required by the European market [228,238].…”

Section: Broccoli and Cauliflowermentioning

confidence: 99%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

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Section: Broccoli and Cauliflowermentioning

confidence: 99%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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“…Exposure of growing curds to sunlightmay result in production of pink-and yellow-coloured curds, but the pigments responsible have not been identified (Burt et al 1989). Carotenoid, chlorophyll, and flavonoid production are under genetic control in some cauliflower cultivars (Crisp et al 1975;Crisp & Angell 1985;Dickson et al 1988).…”

Section: Introducnonmentioning

confidence: 99%