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Evaluation of Two Wild Populations of Hedge Mustard (Sisymbrium officinale (L.) Scop.) as a Potential Leafy Vegetable

1
Department of Agriculture and Environmental Science—Production, Landscape, Agroenergy, Università degli Studi di Milano, 20133 Milano, Italy
2
Department of Food, Environmental and Nutritional Science, Università degli Studi di Milano, 20133 Milano, Italy
*
Author to whom correspondence should be addressed.
Horticulturae 2019, 5(1), 13; https://doi.org/10.3390/horticulturae5010013
Received: 5 October 2018 / Revised: 8 January 2019 / Accepted: 11 January 2019 / Published: 1 February 2019
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Abstract

The minimally processed industry is always looking for produce innovation that can satisfy consumer needs. Wild leafy vegetables can be a good source of bioactive compounds and can be attractive for the consumer in term of visual appearance and taste. In this work, Sisymbrium officinale (L.) Scop., commonly called hedge mustard, was grown in a greenhouse and evaluated as a potential leafy vegetable. Two wild populations, Milano (MI) and Bergamo (BG), were grown in peat substrate and harvested at the commercial stage for the minimally processing industry. Leaf pigments such as chlorophyll and carotenoids were determined as well as chlorophyll a fluorescence parameters. Total sugars, antioxidant compounds such as ascorbic acid, phenolic index, total phenols, anthocyanins, and nitrate were determined at harvest. Significant differences between wild populations were found in April with higher nitrate content in BG, 2865 mg/kg FW than in MI, 1770 mg/kg FW. The nitrate levels of S. officinale measured in the present study are significantly lower than the maximum NO₃ level allowed in other fresh leafy vegetables. Ascorbic acid measured in November was higher in MI compared BG with values of 54.4 versus 34.6 mg/100 g FW, respectively. The chlorophyll a fluorescence data showed that BG reached optimal leaf functionality faster than MI. Overall results indicated that Sisymbrium officinale (L.) Scop. can be suggested as a potential leafy vegetable for the minimally processed industry. View Full-Text
Keywords: Sisymbrium officinale; Brassicaceae; hedge mustard; leafy vegetables Sisymbrium officinale; Brassicaceae; hedge mustard; leafy vegetables
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Guarise, M.; Borgonovo, G.; Bassoli, A.; Ferrante, A. Evaluation of Two Wild Populations of Hedge Mustard (Sisymbrium officinale (L.) Scop.) as a Potential Leafy Vegetable. Horticulturae 2019, 5, 13.

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