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.)

Maria Concetta Di Bella,Donata Arena,Stefania Toscano,Daniela Romano,Diego A Moreno,Ferdinando Branca

doi:10.3390/agronomy11091685

Maria Concetta Di Bella, Donata Arena + Show 4 more

Open Access

https://doi.org/10.3390/agronomy11091685

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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

Highlights

Over the last 30 years, consumers have shown a preference for natural foods while looking for a balanced and healthy diet, and they have moved steadily away from the use of artificial chemicals in foods [1]
The plants were collected at three different stages of their growth: sprouts were collected at the cotyledon disclosure without coats and roots; microgreens were collected at the appearance of the first leaf; and baby leaves were collected at the 3–4th true leaf growth phase
The highest value was observed for CR during the spring growing season (45.32 ± 0.12 mm), while the lowest value was observed for CL during both growing cycles (29.2 ± 3.61 and 31.34 ± 0.40 mm, respectively, for the first and second growing cycle)

Summary

Introduction

Over the last 30 years, consumers have shown a preference for natural foods (rich in bioactive compounds) while looking for a balanced and healthy diet, and they have moved steadily away from the use of artificial chemicals in foods [1]. In addition to fresh vegetable consumption, the food industry aims to produce functional new foods for the promotion of health These products are of great interest due to them being sources of antioxidants, such as glucosinolates, phenolic compounds, vitamins, and minerals [4]. The bioactive compounds in cruciferous foods are inducers of cell antioxidant protection against cancer and different chronic diseases [5]. These characteristics can be improved by growing sprouts under optimal temperature conditions [6,7,8] or by modulating light conditions (LED lights) and temperature regimes [7,9]

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