Red Cabbage Research Articles

Development of a Sensitive Colorimetric Indicator for Detecting Beef Spoilage in Smart Packaging.

This study aimed to fabricate and characterize a novel colorimetric indicator designed to detect ammonia (NH3) and monitor meat freshness. The sensing platform was constructed using electrospun nanofibers made from polylactic acid (PLA), which were then impregnated with anthocyanins as a natural pH-sensitive dye, extracted from red cabbage. This research involved investigating the relationship between the various concentrations of anthocyanins and the colorimetric platform's efficiency when exposed to ammonia vapor. Scanning electron microscope (SEM) results were used to examine the morphology and structure of the nanofiber mats before and after the dip-coating process. The study also delved into the selectivity of the indicator when exposed to various volatile organic compounds (VOCs) and their stability under extreme humidity levels. Furthermore, the platform's sensitivity was evaluated as it encountered ammonia (NH3) in concentrations ranging from 1 to 100 ppm, with varying dye concentrations. The developed indicator demonstrated an exceptional detection limit of 1 ppm of MH3 within just 30 min, making it highly sensitive to subtle changes in gas concentration. The indicator proved effective in assessing meat freshness by detecting spoilage levels in beef over time. It reliably identified spoilage after 10 h and 7 days, corresponding to bacterial growth thresholds (107 CFU/mL), both at room temperature and in refrigerated environments, respectively. With its simple visual detection mechanism, the platform offered a straightforward and user-friendly solution for consumers and industry professionals alike to monitor packaged beef freshness, enhancing food safety and quality assurance.

Effect of different growing media on growth, yield and quality of microgreens under greenhouse condition

The present investigation entitled “Effect of different growing media on growth, yield and quality of microgreens under greenhouse condition”was carried out at Hi-tech Horticultural Park, College of Horticulture, Junagadh Agricultural University, Junagadh during the year 2023. The experiment was laid out in Completely Randomized Design with factorial concept (FRBD) with two factors. The treatments consisted of three levels of growing media i.e., Soil + Vermicompost (1:1 V/V), Cocopeat + Vermicompost (1:1 V/V) and Soil + Cocopeat + Vermicompost (1:1:1 V/V/V) with five levels of crops i.e., Fenugreek, Onion, Palak, Beet root and Red cabbage. The results on interaction effect of growing media and crops indicated that the treatmentcombination of G3C5 [{Soil + Cocopeat + Vermicompost (1:1:1 V/V/V)} + Red cabbage] recorded maximum germination (89.33 %), number of cells harvested per plug tray (47.67), percentage of cells harvested per plug tray (88.27 %), antioxidant activity (52.10 %), carotenoids content (12.46 mg/100 g)and minimum mortality (1.19 %).However, G2C2 [{Cocopeat + Vermicompost (1:1V/V)} + Onion] recorded maximum length of microgreens (9.17 cm), G2C1 [{Cocopeat + Vermicompost (1:1 V/V)} + Fenugreek]recorded maximum root length (4.84cm), G2C5 [{Cocopeat +Vermicompost (1:1 V/V)} + Red cabbage] recorded maximum number of roots (5.07) and G3C4 [{Soil + Cocopeat + Vermicompost (1:1:1 V/V/V)} + Beet root] recorded maximum yield per plug tray (19.93 g). Whereas, maximum chlorophyll content (1.21 mg/g) was noted in G3C3 [{Soil + Cocopeat + Vermicompost (1:1:1 V/V/V)} + Palak].

Characterization and performance evaluation of colorimetric pH-sensitive indicator based on Ҡ-carrageenan/quince seed mucilage hydrogel as freshness/spoilage monitoring of rainbow trout fillet

The aim of research was to fabricate a novel indicator by using κ-carrageenan and quince seed mucilage (QSM) hydrogels and red cabbage anthocyanin. The porosity of the hydrogel was controlled using different ratios of κ-carrageenan(C):QSM(Q) (C90:Q10, C70:Q30, and C50:Q50). The hardness of hydrogels decreased from 28.6 ± 0.3 N for C90Q10 to 11.0 ± 1.0 N for C50Q50 sample. However, according to field emission scanning electron microscopy (FE-SEM) analysis, the C50R50 sample had the best morphology with smooth surface and uniform interconnected porous network. Hydrogen bonding interactions among anthocyanins, QSM, and κ-carrageenan were confirmed by Fourier transforms infrared (FT-IR) spectroscopy. The indicator showed a color variation from red to yellow over the pH range of 2–12. Also, the indicator exhibited high sensitivity to ammonia vapors (SRGB = 115%) and good color stability. The C50QRA indicator was used for monitoring rainbow trout fillet spoilage and revealed a visually-detectable color change from red to green upon detecting total volatile basic nitrogen (TVB-N) content produced throughout storage at 4 °C. Generally, the halochromic hydrogel developed in this research can be suggested as a more sensitive and accurate freshness indicator than conventional indicator solid supports.

Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities.

This study verified the in vitro activity of red cabbage and beetroot against the formation of advanced glycation end-products (AGEs) and their relationship with the biomolecules' content. Fermentation of cabbage increased the total phenolic (~10%) and flavonoid contents (~14%), whereas decreased total phenolics/flavonoids in beetroot. Fermented cabbage exhibited higher ability against AGEs, i.e., 17% in the bovine serum albumin-methylglyoxal (BSA-MGO) model and 25% in the BSA-glucose model, while beetroot exhibited 23% and 18%, respectively. The major compounds of cabbage products were cyanidin 3-(sinapoyl)(sinapoyl)-diglucoside-5-glucoside, sinapic acid, and epicatechin. Syringic acid and epicatechin were predominantly present in fermented beetroot. 2,17-bidecarboxy- and 2,15,17-tridecarboxy-betanin were the major betalains. Fermented vegetables can be effective inhibitors of the AGE formation/accumulation and could be recommended in the prevention of diet-related diseases.

Evaluation of the White and Red Cabbage Efficiency as Pre-Plants in the Control of Johnsongrass in Tomato Cultivation

Evaluation of the White and Red Cabbage Efficiency as Pre-Plants in the Control of Johnsongrass in Tomato Cultivation

Fabrication, encapsulation and controlled release of multilayer capsule based on thermosensitivity and host‐guest interaction

AbstractAs an efficient means of material carrying, multilayer capsules are widely used in medicine, agriculture, food safety and other fields. Here, we report a kind of temperature‐triggered multilayer capsule with chitosan‐sodium dodecyl benzene sulfonate (CS‐SDBS) as the shell and gelatin bead containing α‐cyclodextrin (α‐CD@gelatin) as the core. The α‐CD@gelatin/CS‐SDBS multilayer capsules can simultaneously encapsulate various substances, such as drugs, fluorescent materials, and nanoparticles. The encapsulated substances do not interfere with each other because they are located in different layers. Both the temperature‐sensitive property of gelatin and the host‐guest interaction between α‐CD and SDBS are utilized to achieve temperature‐controlled release of substances in the multilayer capsules. The release rate can be adjusted by the α‐CD amount in the gelatin beads. The controlled drug release and chemical detection of the multilayer capsules are studied with sodium salicylate, iodine, and purple cabbage pigment as the carriers. The results show that the α‐CD@gelatin/CS‐SDBS multilayer capsules have excellent capabilities of encapsulation and controlled release, which are beneficial for their application in the fields of substance encapsulation, drug‐controlled release, and chemical detection.

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high-gluten dough.

Anthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti-aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross-linking between PCA and gluten protein are discussed. The results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β-sheet ratio and the decrease of α-helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg-1 and 8 g kg-1, the gluten network was more homogeneous, continuous, and dense. Appropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross-linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry.

Characterization and efficacy of Salmonella phage cocktail PHA46 in the control of Salmonella Newport and Typhimurium internalized into cherry tomatoes

Non-typhoid Salmonella enterica causes salmonellosis illness, and this bacterium can contaminate food throughout the production chain, including those that are consumed as raw products. Salmonella enterica can adhere to and internalize into fresh produce such as cherry tomatoes. It has been reported that lytic bacteriophages (phages) can be used as a biocontrol agent in the agricultural field, being an alternative for the control of Salmonella in red meat, fish, lettuce, and cabbage. The aim of this study was to characterize the two phages present in the PHA46 cocktail to determine their morphology, genome, host range, and resistance to different temperatures and pHs values; and later evaluate their lytic activity to reduce the adherence to and internalization of Salmonella enterica serovars Newport and Typhimurium into cherry tomatoes. In addition, in this work, we also explored the effect of the PHA46 cocktail on the virulence of S. Newport-45 and S. Typhimurium SL1344, recovered from the interior of cherry tomatoes, on the lifespan of the animal model Caenorhabditis elegans. The nematode C. elegans, recently has been used to test the virulence of Salmonella and it is easy to maintain and work with in the laboratory. The results revealed that the morphology obtained by Transmission Electron Microscopy of two phages from the PHA46 cocktail correspond to a myovirus, the analyses of their genomes sequences did not report virulence or antimicrobial resistance genes. The PHA46 sample is specific for 33 different serovars from different Salmonella strains and shows stability at 7 °C and pH 6. Also, the PHA46 cocktail was effective in reducing the adherence of S. Newport-45 and S. Typhimurium SL1344 to cherry tomatoes, at an average of 0.9 log10, respectively. Regarding internalized bacteria, the reduction was at an average of 1.2 log10, of the serovars mentioned above. The lifespan experiments in C. elegans showed by itself, that the PHA46 cocktail was harmless to the nematode, and the virulence from both Salmonella strains grown in vitro is diminished in the presence of the PHA46 cocktail. In conclusion, these results showed that the PHA46 cocktail could be a good candidate to be used as a biocontrol agent against Salmonella enterica.

Influence of Agro-Industrial Waste Composts on Soil Characteristics, Growth Dynamics, and Yield of Red Cabbage and Broccoli

In this work, environmentally sound technologies for converting organic wastes into fertilizers to improve soil sustainability and crop yield have been identified and assessed. Wet wastes were combined with 50% wood sawdust and 50% wet wastes (Compost 1) or (10% Straw + 90% wet wastes) (Compost 2) to produce soil improvers with a balanced level of nutrients, and their effectiveness on soil ecosystem functioning have been tested and compared to horse manure (HM) and nitrogen–phosphorous–potassium (NPK) fertilizers. Unfertilized soil was used as a control. Soil chemical and biological properties have been detected after the harvesting of broccoli and red cabbage (90 days from the initial treatments). Three independent experiments have been conducted in an open field in a randomized complete block design with three replications (n = 9). The results showed that Compost 1 had the highest C/N ratio and cation exchange capacity (CEC), indicating a better humification of the wet material. Compost 1, even if it contained a minor amount of organic carbon, as well as less activity of fluorescein diacetate (FDA) and dehydrogenase (DHA) than Compost 2, was the most effective in improving soil quality, significantly increasing the labile fraction of organic matter, the oxidative enzyme (DHA), microbial biomass, and crop yield. Both composts increased crop productivity.

Colour gamut analysis of low‐cost dye‐sensitised solar cells using natural dyes

AbstractDue to the increasing effects of greenhouse gases and environmental pollution, the need for new clean energies like solar energy attracts much attention. Although the characteristics and the efficiency of green photovoltaic devices have been researched, the colour gamut achievable from those devices has not been studied. This study investigates the colour gamut of low‐cost dye‐sensitised solar cells (DSSCs). To do this, 14 natural dye extracts were obtained from herbal resources including dragon fruit, blueberry, mango, radish, yellow rose, red cabbage, sour pomegranate, beetroot, olive, green cabbage pepper, eggplant, parsley, bramble and cherry, and employed as photosensitiser in solar cells. Then, the colorimetric attributes of the photosensitisers were studied in three‐dimensional (3D)‐colour space, that is, CIELab, CIELCH and CIE1931 chromaticity diagram. Additionally, the convex hull method was employed to determine the colour gamut boundary and the corresponding colour gamut volume. Results showed that the majority of samples benefited from approximately 3°–82° of hue angle in a*b* diagram of CIELab colour space and showed the yellowish to reddish tint effects. In CIELCH colour order system, cherry and parsley showed the lowest and highest lightness attributes while the chroma property of samples varied from minimum 1.2 for eggplant to maximum 60.2 for the dragon fruit. Moreover, the results of using the convex hull method showed the volume of 7.73 × 104 that is bounded by the colour gamut of 3D colour points over the CIELab colour space.

Exploring the bioaccessibility of polyphenols and glucosinolates from Brassicaceae microgreens by combining metabolomics profiling and computational chemometrics

Microgreens constitute natural-based foods with health-promoting properties mediated by the accumulation of glucosinolates (GLs) and phenolic compounds (PCs), although their bioaccessibility may limit their nutritional potential. This work subjected eight Brassicaceae microgreens to in vitro gastrointestinal digestion and large intestine fermentation before the metabolomics profiling of PCs and GLs. The application of multivariate statistics effectively discriminated among species and their interaction with in vitro digestion phases. The flavonoids associated with arugula and the aliphatic GLs related to red cabbage and cauliflower were identified as discriminant markers among microgreen species. The multi-omics integration along in vitro digestion and fermentation predicted bioaccessible markers, featuring potential candidates that may eventually be responsible for these functional foods' nutritional properties. This combined analytical and computational framework provided a promising platform to predict the nutritional metabolome-wide outcome of functional food consumption, as in the case of microgreens.

Exploring the Antimicrobial Potential and Cytotoxic Effects of Different Brassica oleracea Varieties.

Dental caries has become a substantial global health burden, and many techniques have been used in dentistry to protect the tooth from decay. Brassica oleracea is a green cruciferous vegetable with a good source of vitamins C, K and E, which are also effective antibiotics and antioxidants. These characteristics will shield the oral cavity from pathogenic onslaught and can be considered during the formulation of antimicrobial mouthwash, toothpaste, or dental sealants. B.oleracea extract was prepared by heating and condensing the red and green cabbage. Both extracts were assessed for antimicrobial activity (antibacterial and antifungal activities) and cytotoxicity. After incubation, the zone of inhibition was calculated for antibacterial activity and the number of live nauplii for cytotoxicity. Results: The extract from red cabbage was found to have more effective antibacterial properties than that from green cabbage. The red B. oleracea extract formed the highest zone of inhibition against Candida albicans (20 mm), followed by Enterococcus faecalis (15 mm) and Streptococcus mutans (9 mm). In contrast, the green cabbage extract formed the highest inhibition against E. faecalis (12 mm). The cytotoxicity increases with increased concentration,with the highest toxicity at 20 µL for both extracts. Conclusion: The properties of B. oleracea can be utilized in dental products such as toothpaste, mouthwash, and dental sealants due to their antibacterial effects. By incorporating B. oleracea extracts into these products, oral health professionals may soon have additional tools to promote oral hygiene and prevent oral infections, offering a natural and effective alternative to traditional oral care ingredients.

Characterization of Red Cabbage Extracts incorporated in Green Based Gelatin Active Films

This study aimed to assess red cabbage extracts obtained using solvents with different pH levels and alcohol concentrations, comparing their phytochemical quantities and functional characteristics. Solvents—purified water (PW, pH 7), 70% and 99% ethanol (70%E and 99%E, pH 6.5), and acidified ethanol (AE, pH 2)—were employed for extraction. When the different pH solutions were applied to the red cabbage extracts, they altered the extract's color, ranging from pink to yellow, influenced by various anthocyanin forms responsive to pH levels. The AE-extracted red cabbage displayed the highest UV and visible light barrier and total phenolic content (TPC). Then, the AE extract was used to formulate the green-based gelatin active films, alongside the 99%E extract, which had similar alcohol content and TPC values. The films averaged 20-21 μm in thickness. Moreover, incorporating both extracts into the gelatin films increased moisture content and water solubility, though the change in water vapor permeability was not significant compared to the neat gelatin film. The gelatin film incorporating AE-extracted red cabbage (GAE) showed higher water solubility than that incorporating the 99%E extract (GE). Both green-based gelatin active films showed differences in appearance color in the third week. The GAE film exhibited greater color stability, attributed to anthocyanin's distinctive chemical structures favoring acidic environments. This gelatin film incorporating red cabbage by AE-extracted holds promise as an eco-friendly active food packaging material.

PENGARUH PEMBERIAN EKSTRAK BENGKUANG (Pachyrhizus erosus) SEBAGAI ANTIOKSIDAN TERHADAP KADAR KOLESTEROLTINGGI PADA MENCIT(Mus musculus)

High cholesterol levels in the blood are a serious problem because they are a risk factor for various non-communicable diseases such as heart disease, stroke and diabetes mellitus. Empirically, the secondary metabolic contents of jicama such as saponins&amp; flavonoids have their respective properties. Saponin functions to bind cholesterol with bile acids so that it can reduce cholesterol levels. The results of the antioxidant activity test, the IC50 value of jicama extract is 115.20 mg/mL, which indicates that the antioxidant activity of jicama extract is classified as a moderate antioxidant. The results of measuring cholesterol levels after treatment showed that there was a decrease in cholesterol levels after giving jicama extract treatment in each group, seen in treatment 1 (P1) at 113.4 with a difference of 2.6 from cholesterol before administration, treatment 2 (P2) at 110.8 with a difference of 4.6 of cholesterol before administration, treatment 3 (P3) was 110.6 with a difference of 7.6 from cholesterol before administration of jicama extract, positive control (K+) was 108.4 with a difference of 30.2 from cholesterol before administration, negative control (K-) was 122.6 with a difference of 0.2 antioxidants from purple cabbage, namely 115.20 μg/mL. The antioxidant activity of purple cabbage is in the very strong category and vitamin C is in the very strong category.

Development and Evaluation of Value-Added Cheese Spread using Red Cabbage Microgreens and Flaxseeds

Abstract: Microgreens, the young seedlings of vegetables and herbs, are gaining popularity for their distinct flavors , superior nutritional content and positive impact on gut health. Red cabbage microgreens (RCMG) stand out with remarkable vitamin C (147mg/100g) and other antioxidant rich phytochemicals content. Flax seeds (FS), known for their versatility in food offer cardiovascular benefits with high levels of alpha-linolenic acid and dietary fiber. This study aimed to develop value-added cheese spread using RCMG and FS, employing pre-preparation treatments like blanching and roasting. Three variations (V1, V2, V3) with varying RCMG and FS compositions were developed and evaluated. Commercially available cheese spread was used as the control (basic). Sensory evaluation, conducted by 46 semi-trained panelists using a 9-point Hedonic rating scale, revealed V1 (RCMG-30%, FS-6%) as the most accepted variation with good spreadability compared to the basic cheese spread. Value-added cheese spread showed no signs of spoilage in 30 days shelf life check under refrigeration. This study indicates the successful incorporation of Red Cabbage microgreens and Flaxseeds into the cheese spread with good sensory acceptability.

Optimization of ultrasound pre-treatment and the effect of different drying techniques on antioxidant capacity, bioaccessibility, structural and thermal properties of purple cabbage

Some of the challenges of purple cabbage post-harvest processing and shelf-life is the preservation of its bioactive compounds, especially anthocyanins– a water-soluble pigment of interest due to their health-promoting benefits. The current study proposes the application of ultrasound (US) as a pretreatment prior to convective drying (CD), freeze-drying (FD), spray drying (SD), or spouted bed drying (SB). For this, a Box-Behnken Design (BBD) evaluated the effect of the different drying techniques and selected US amplitudes (20–70 %) and times (4–12 min) on the antioxidant capacity, bioaccessibility, and structural and thermal properties of purple cabbage. The results demonstrated that the amplitude of 80.35 % and 8 min of US, yielded the highest total phenolic compounds (TPC) (80.46 mg GAE/100 g), total anthocyanins (TA) (9.85 mg/100 g), and antioxidant activity (29.74 µM Fe2SO4/g) levels. SD and SB stood out for preserving bioactive compounds, increasing solubility, and reducing powder hygroscopicity. In the Scanning Electron Microscopy (SEM) analysis, CD, FD, and SB exhibited irregular and rough surfaces, while SD displayed spherical particles. Changes in the intensities of Fourier-Transform Infrared Spectroscopy (FT-IR) spectra, especially in the bonds (C = C, 1020 cm−1) in SD and SB, suggest alterations in molecular interactions due to processing and the adjuvant. Differential scanning calorimetry (DSC) indicated that SD displayed greater thermal stability. In conclusion, US pre-treatment and appropriate selection of drying techniques significantly influenced the properties of purple cabbage powder, bringing insights for the food industry regarding the use of drying as a post-harvested treatment of purple cabbage.

Antioxidant and antimicrobial potentials of biosynthesized Ag-Doped Ni-MOF as a novel hybrid nanocomposite

Metal-organic frameworks (MOFs) are organic–inorganic crystalline compounds that have attracted much attention due to their wide range of applications. Bimetallic MOFs offer more possibilities than MOFs based on single metal. This study focuses on the synthesis and characterization of a Ni-MOF doped with silver nanoparticles (Ag NPs) as potent antioxidant and antimicrobial agent. Red cabbage extract was used as a reducing agent to synthesize Ag NPs. Ag@Ni-MOF nanocomposite exhibited significant growth inhibition of bacteria and fungi, and demonstrated the best antioxidant properties among the synthesized compounds. These results suggest that designed Ag@Ni-MOF nanostructure can be applied in the treatment of oxidative stress-related diseases as well as bacterial/fungal infections.

Effect of high frequency subsurface drip fertigation on plant growth and agronomic nitrogen use efficiency of red cabbage

High emissions of nitrogen to the environment are one of the major drawbacks of modern agriculture. Subsurface drip fertigation (SDF) is a technology to apply fertilizer in small amounts continuously and directly into the root zone with the potential of mitigating deep percolation losses when accurately managed. Our study was established to analyze possible benefits of SDF, i.e. nitrate losses reduction without decrease in yield, as alternative to the conventional application of nitrogen fertilizer. In this five-year field study, effects of SDF on red cabbage (Brassica oleracea) growth, yield, root distribution and nitrogen uptake were evaluated. The experiments took place in northern Germany. Application of fertilizer in a solution with water was managed to match the needs of crops and placed directly in the root zone through permanently buried driplines. The outcomes of crop growth under SDF were compared with a control crop receiving fertilizer at one or two dates by surface broadcasting. Yield and agronomic nitrogen use efficiency were higher for crops grown under SDF. Total dry mass increase was especially high under dry conditions (34%) but as well under wet conditions with efficient management (20%). Head dry mass of crops grown under SDF had a stronger reaction to the available nitrogen than crops under conventional application, with values of 0.19 and 0.1 Mg ha-1 per kg N ha-1 respectively. Moreover, SDF treatment resulted on average ca. 14 kg ha−1 higher nitrogen uptake. In SDF plots, yield formation and nitrogen uptake was higher for plants grown directly above drip lines. Effect of the distance to nitrogen source was supported with numerical simulations. The root structure showed different distributions for the two treatments, particularly in years with low rainfall. Overall, the results showed the potential of SDF to effectively control nitrogen supply, thereby increasing yield formation of marketable plant organs.

Preliminary Study on the Effect of Artificial Lighting on the Production of Basil, Mustard, and Red Cabbage Seedlings

Preliminary Study on the Effect of Artificial Lighting on the Production of Basil, Mustard, and Red Cabbage Seedlings

Effect of Plant Spacing and Nutrient Levels on Growth and Yield of Red Cabbage (Brassica oleracea var. capitata f. rubra)

An experiment was conducted to investigate the impact of plant spacing and nutrient levels on the growth and yield of red cabbage. This experiment involved three distinct spacing configurations (45cmx30cm, 45cmx45cm, and 45cmx60cm) and nutrient levels (75% NPK, 100% NPK, and 125% NPK). The experiment was designed as a Factorial Randomized Block Design (FRCBD) and carried out at the Department of Horticulture, University of Agricultural Sciences, GKVK, Bengaluru, during the 2021-22 period. This study infers that spacing and nutrients promote the vegetative growth of plants. The spacing configuration of 45cm X 60cm with 125% NPK resulted in the most significant outcomes, including the highest number of leaves (28.93), maximum plant height (36.71 cm), maximum fresh weight of the head (1421.80 g) and highest head volume (1360.19 cc) which could be because of wider spacing and higher nutrient doses. Conversely, the spacing configuration of 45cm X 30cm with 75% NPK demonstrated the early head initiation (45.60 days) and the most compact head formation (0.38). The highest yield per hectare (74.43 t) was achieved with the spacing configuration of 45cmx30cm using 125% NPK which improved greater availability of nutrients and, as a result, boosted the vegetative development.