Search Results (91)

Cadmium (Cd) contamination of agricultural soils poses a serious threat to crop productivity and food safety due to its high mobility, bioaccumulation potential, and toxicity. This study investigated the effects of increasing Cd levels on growth performance, physiological responses, Cd partitioning, mineral nutrient disruption, and Cd accumulation in four Brassicaceae crops (cress, watercress, broccoli, and white cabbage). Plants were grown in plastic pots filled with 4 kg of soil under controlled greenhouse conditions and exposed to five different Cd concentrations (0, 5, 10, 20, and 50 mg kg⁻¹). Cd exposure significantly affected growth and physiological responses in a species-dependent manner. Compared to the control, shoot dry weight decreased by up to 66.4% in broccoli and 51.7% in cress at the highest Cd level, while white cabbage exhibited comparatively greater tolerance. Oxidative stress indicators showed contrasting patterns, with hydrogen peroxide (H₂O₂) increasing by up to 8.8-fold, whereas proline and membrane permeability (MP) responses varied among species. Photosynthetic pigments declined in cress but increased in broccoli under high Cd conditions, suggesting differential adaptive strategies. Cd accumulated predominantly in roots; however, root retention capacity declined at elevated Cd concentrations (20–50 mg kg⁻¹ soil), leading to greater Cd translocation to shoots. Elevated translocation factors and shoot Cd distribution demonstrated that physiological tolerance did not necessarily limit Cd accumulation in edible tissues. Cd stress also induced notable imbalances in essential mineral nutrients, particularly potassium (K), calcium (Ca), and zinc (Zn), reflecting strong Cd–nutrient interactions at uptake and transport levels. These nutrient disruptions not only exacerbated physiological stress responses but also reduced the nutritional quality of plant tissues. Notably, species maintaining relatively stable growth under moderate Cd exposure still accumulated substantial Cd concentrations in shoots, highlighting a critical disconnect between agronomic performance and food safety. In conclusion, the findings demonstrate that Brassicaceae crops exhibit contrasting strategies in response to Cd stress, with significant implications for Cd entry into the food chain. The study emphasizes the importance of integrating physiological assessment with metal partitioning and nutrient balance analyses when evaluating crop suitability for cultivation in Cd-contaminated soils and for mitigating potential risks to human health. Full article

This study aimed to valorize by-products from cabbage processing to produce nutrient-rich powders that are suitable for food incorporation and, as a case study, to evaluate their application in texture-modified jelly intended for senior consumers. Freeze-dried powders from cabbage leaves and cores were analyzed for physicochemical properties, nutritional value, and antioxidant activity. Steaming significantly affected water absorption, solubility, and color: powders from fresh cabbage exhibited higher water solubility and lighter, greener hues, whereas powders from steamed cabbage showed darker, yellow–red tones due to pigment degradation. Nutritional analysis confirmed high dietary fiber contents (>30 g/100 g dry weight) in all powders. Core powders contained more potassium and phosphorus, with minimal mineral losses being observed after steaming. Sugar profiling showed greater fructose, glucose, and total sugar contents in leaf powders, whereas sucrose predominated in core powders. Steaming facilitated maltose formation. Although steaming generally reduced total phenolic content, it increased antioxidant activity in steamed leaf powders. Application trials demonstrated that cabbage powder concentrations strongly influenced jelly composition, including dietary fiber, total phenolic content and mineral levels, while pectin concentration primarily affected texture. Optimized formulations yielded nutritionally enriched jellies with acceptable sensory properties, demonstrating the feasibility of using cabbage processing by-products as a value-added food ingredient. Full article

The microbiological safety of whole wheat flour remains a critical issue due to its susceptibility to contamination by spore-forming thermophilic bacteria. In this study, two thermophilic species, Bacillus subtilis and Bacillus mesentericus, were isolated from locally produced wheat grains and used as target microorganisms to evaluate the antibacterial potential of freshly pressed cabbage juices. Juices obtained from five cabbage varieties—red cabbage, white cabbage, napa (Chinese) cabbage, broccoli, and cauliflower—were comparatively assessed using the broth dilution method to determine their minimum inhibitory and bactericidal effects (n = 3). The results revealed pronounced differences in antibacterial efficacy among the tested samples. White cabbage juice exhibited selective inhibitory activity against B. subtilis at a dilution of 1:4, whereas napa cabbage and broccoli juices demonstrated the highest antibacterial activity against both Bacillus species at a dilution of 1:3. Importantly, napa cabbage juice showed no inhibitory effect on Saccharomyces cerevisiae, indicating its compatibility with dough fermentation processes. Spectroscopic analysis of the bioactive fraction obtained from napa cabbage juice revealed characteristic absorption bands at 3422 cm⁻¹ (O–H stretching), 2907–2840 cm⁻¹ (aliphatic C–H stretching), 1740 cm⁻¹ (ester carbonyl group), and 1641 cm⁻¹ (C=C stretching). The predominance of lipophilic compounds, including fatty acid esters, terpenes, and sulfur-containing compounds (734 cm⁻¹), suggests a molecular basis for the observed antibacterial activity against Bacillus spp. Overall, these findings identify napa cabbage as a promising source of selective natural antimicrobial agents capable of enhancing the microbiological safety of whole wheat flour-based bakery products without compromising yeast activity. Full article

Breeding for disease-resistant varieties is a sustainable solution to reduce substantial production losses caused by pathogenic infestations in Brassica vegetables, bypassing environmentally risky disease management practices. Host-resistant genetic mechanisms aid breeders to identify resistance loci and linked markers for the clubroot, Fusarium yellows, downy mildew, black rot, stem rot, soft rot, white rust, and turnip mosaic virus diseases in Brassica vegetables. Introgression of the resistance (R) genes by marker-assisted selection (MAS) breeding strategies allow the development of disease-resilient varieties. Brassica rapa clubroot-resistant genes (CRa, CRc, CRd, CRk, and Crr5) have been introgressed into Chinese cabbage, while CR genes (CRa, CRb, CRc, Crr1, Crr2, and Crr3) from B. rapa were also introgressed into B. oleracea. Beyond MAS, R genes can be precisely engineered by CRISPR-based technologies into precise and durable resistant varieties. The involvement of DNA methylation and histone modifications epigenetically regulate resistance mechanisms, often via ethylene/salicylic acid/jasmonic acid signaling pathways. DNA methylation mediates systemic acquired resistance by the differential expression of genes such as JAZ1, PR3, and NDR1. Future progress will depend on identifying epiQTLs and epi-markers linked to R genes. Epigenetic insights with genetic knowledge will facilitate breeding of biotic stress-resilient Brassica vegetables. This review synthesizes current molecular understanding of biotic stressors and provides future directions for disease resistance breeding of Brassica vegetable plants. Full article

Cabbage is one of the most popular vegetables all over the world, with white cabbage generally being more popular than red cabbage. This study aimed at a comparison of the antioxidant properties of fresh and fermented white and red cabbage. Total phenolic content, the content of anthocyanins and carotenoids, and the Total Antioxidant Capacity (TAC) assayed by ABTS^• scavenging, DPPH^• scavenging, FRAP, and ORAC of fresh white and red cabbage, fermented white and red cabbage (sauerkraut), and sauerkraut juice were compared. The TAC of fresh and fermented red cabbage, and of red sauerkraut juice (110.3 ± 8.9, 47.4 ± 4.6 and 48.9 ± 5.7 mmol Trolox equivalents/kg, respectively) was significantly higher than the TAC of fresh and fermented white cabbage and white sauerkraut juice (5.1 ± 0.2, 7.9 ± 0.9 and 6.6 ± 0.9 mmol TE/kg, respectively, when assayed by ORAC). The TAC of white sauerkraut and white sauerkraut juice could be elevated by fermentation with 20% of black carrots (to 16.4 ± 1.2 and 10.5 ± 0.8 mmol TE/kg, respectively) but the TAC of red sauerkraut and red sauerkraut juice was diminished by a mixture of either orange or black carrots, which are of lower anthocyanin content than the red cabbage (41.8 ± 3.0 and 29.2 ± 3.1 mmol TE/kg, respectively). These results may justify the promotion of the broad consumption of red cabbage, both fresh and fermented, and encourage the usage of red cabbage as a promising material for functional foods. Full article

The study examines the influence of humic and amino acid applications on the productivity and nutritional value of white cabbage (Brassica oleracea L. var. capitata). Two cultivars, ‘Bagočiai’ and ‘Kamienna glowa’, were investigated at the Lithuanian Research Centre for Agriculture and Forestry during the 2020–2021 period. The experiment was carried out in the experimental field where four different combinations of humic and amino acids were applied. Productivity and biochemical parameters were evaluated. It was determined that the application of amino and humic acids influenced the productivity of white cabbage. The obtained results showed that biostimulants enhanced the yield of heads up to 25% for cultivar ‘Bagočiai’ and 35% for ‘Kamienna Głowa’ compared with the control. The highest productivity, reaching 72.5–78.6 t ha⁻¹ of cultivar ‘Kamienna Głowa’ and 74.9 t ha⁻¹ to 76.2 t ha⁻¹ of ‘Bagočiai’, was determined in the variants where amino acids and a combination of humic + amino acid were applied. The amount of vitamin C increased when plants were treated with an amino acid solution, while the highest crude protein content was found when plants were treated with humic acid. Full article

Sclerotinia sclerotiorum is a globally distributed necrotrophic pathogen with a broad host range, including many Brassicaceae crops. In 2021, white rot symptoms on cabbage were observed in 12 commercial fields in the northern part of Serbia. Twelve representative isolates of S. sclerotiorum, forming white colonies and black sclerotia, were selected for characterization and comparison with an isolate from sunflower, as the most important host plant in Serbia. The isolates showed significant variation in growth rate and sclerotia production, while ITS sequence analysis revealed the complete nucleotide identity and all isolates grouped within the major phylogenetic clade of S. sclerotiorum. Despite the low diversity of the global population of S. sclerotiorum, forty-four haplotypes were identified, with one predominant haplotype encompassing all Serbian isolates. When six Brassicaceae species (cabbage, cauliflower, broccoli, kale, mustard, and oilseed rape) and sunflower were inoculated, sunflower was found to be the most and cauliflower the least susceptible, while isolates from cabbage were generally more aggressive than those derived from sunflower. This work represents the first detailed characterization of S. sclerotiorum infecting cabbage in Serbia and highlights its genetic uniformity and differential pathogenic potential, which are critical factors for integrated disease management and crop rotation planning in Brassicaceae agroecosystems. Full article

The toxicity of glucosinolate, isothiocyanate and sinapin limits canola meal’s use as non-ruminant animal feed. While monoculture microbial biorefining has been explored, the potential and capability of insect-associated microbiomes in this context remain underexplored. Herein, we extracted the gut and frass extracts from canola feeding larvae of Heliothis moth (HP), cabbage white (WCF) and cabbage looper (CL). Canola meal was fermented for one week with these extracts, followed by liquid chromatography–mass spectrometry (LC-MS)-assisted metabolomics analysis. Elevated branched-SCFAs 2-hydroxy butyrate and 3-hydroxy butyrate and propionate were observed in HP and WCF ferments, respectively. Aliphatic glucosinolates and sinapins showed ≥2-fold depletion in the HP and WCF frass ferments. In gut extract and frass-fermented canola meal, particularly of the HP group, tryptophan, tyrosine, and cysteine and glutathione metabolism were the most impactful pathways, aiding biogenic amine and branched-SCFA synthesis. S-adenosyl methionine (SAM) led salvaging, playing a key role in amino acid recycling via mercapturate metabolism, oxidative stress handling via the methionine and cysteine metabolism pathway, and sinapin metabolism through syringate degradation. These findings highlight the metabolic mechanism of brassica herbivore insect gut microbiome in detoxifying and adding value to canola meal. Such microbial communities have the potential to upcycle canola meal into a nutrient-rich feed additive with gut-health-promoting properties. Full article

Conspicuous declines in native grassland habitats have triggered sharp reductions in grassland birds, dragonflies, butterflies, and native plant populations and diversity. We compared these biotic groups among three crop type treatments: corn, alfalfa, and a perennial native grass, Virginia wild rye, (Elymus virginicus L.) or VWR. This crop type had 2-3X higher bird, dragonfly, butterfly and plant species richness, diversity, and faunal abundance relative to alfalfa and corn types. VWR crop fields also support more obligate grassland bird species and higher populations of dragonfly and butterfly species associated with grasslands and wet meadows. In contrast, the corn and alfalfa types support few or no obligatory grassland birds and mostly non-native insects such as the white cabbage looper (Artogeia rapae L.), the common yellow sulfur butterfly (Colias philodice Godart.), and the mobile and migratory common green darner dragonfly (Anax junius Drury.). In sum, the VWR perennial native grass crop type offers a special opportunity to improve the diversity and abundance of grassland bird species, beneficial insect species, and many native plant species within agricultural landscapes. Full article

Climate warming poses significant challenges for the sustainable management of natural water resources, making efficient planning and usage essential. This study evaluates the water requirements, irrigation demand, and rainfall deficits for two key vegetable crops, carrot and white cabbage, under projected climate scenarios RCP 4.5 and RCP 8.5 for the period 2031–2100. The analysis was conducted for Kraków and Rzeszów Counties in southern Poland using projected monthly temperature and precipitation data from the Klimada 2.0 portal. Potential evapotranspiration (ETp) during the growing season (May–October) was estimated using Treder’s empirical model and the crop coefficient method adapted for Polish conditions. The reference period for comparison was 1951–2020. The results reveal a significant upward trend in water demand for both crops, with the highest increases under the RCP 8.5 scenario–seasonal ETp values reaching up to 517 mm for cabbage and 497 mm for carrot. Rainfall deficits are projected to intensify, especially during July and August, with greater shortages in Rzeszów County compared to Kraków County. Irrigation demand varies depending on soil type and drought severity, becoming critical in medium and very dry years. These findings underscore the necessity of adapting irrigation strategies and water resource management to ensure sustainable vegetable production under changing climate conditions. The data provide valuable guidance for farmers, advisors, and policymakers in planning effective irrigation infrastructure and optimizing water-use efficiency in southern Poland. Full article

Vegetables, as an important source of vitamins and minerals, are highly recommended in a healthy diet. At the same time, vegetables can contain elevated amounts of nitrates and nitrites, which are the possible nitrosating agents responsible for the formation of carcinogenic nitrosamines. In young children, they can cause methemoglobinemia. Determining the level of nitrates and nitrites, as well as the possible reduction in their concentrations during culinary processing, is especially important for the diet of young children, who are introduced to leafy vegetables during the first year. For some types of vegetables that are often found in the diet, maximum permissible concentrations have not yet been established. Our goal was to estimate the reduction factors of nitrates and nitrites and suggest the best ways to properly prepare foods. For this purpose, samples of Swiss chard, spinach, and white cabbage were collected from the market to determine the nitrate and nitrite content. Vegetable samples were subjected to culinary preparations: soaking, cooking, and a combination of soaking and cooking. Quantitative and qualitative determination of nitrates and nitrites in vegetables was carried out on high-performance liquid chromatography (HPLC) equipped with a diode array detector (DAD). The obtained results showed that the highest nitrate concentrations were in Swiss chard samples, followed by spinach, and the lowest in white cabbage samples. The impact of culinary preparation was highest on spinach samples. Considering the average nitrate concentrations achieved after cooking or soaking and cooking, there was no risk of exceeding the ADI limit. However, the ADI values would be exceeded at the maximum nitrate concentrations. Full article

The noticeable reduction in plant species abundance near industrial hemp (Cannabis sativa L.) highlights the need to investigate its potential allelopathic effects on selected cultivars’ seed germination and seedling growth. Industrial hemp of the “Helena” variety was used to obtain aqueous extracts by conventional (macerate, hydrolate, and post-distillation residue) and green methods (ultrasonic and microwave extracts) in order to treat thirteen most commonly cultivated plant species, including lettuce, kohlrabi, onion, tomato, carrot, pepper, savoy cabbage, rocket, alfalfa, white mustard, pea, sunflower, and parsley. This is the first time that the allelopathic effects of seven different hemp extracts were tested simultaneously on thirteen different species. The extracts were applied at 10, 25, 50, and 100% concentrations. The seed germination percentage and root/shoot length results for all tested plants, except peas, clearly demonstrated an inhibitory effect of higher concentrations of hemp extracts. This effect was observed regardless of variations in chemical composition (CBD, THC, and total polyphenols), suggesting that different extracts have varying impacts on different species. The weakest inhibitory effect on the germination and seedling length for the majority of the tested plant species was noted for PDR, while the strongest inhibitory effect in terms of seedling length was observed in the case of MAE700. Full article

This study investigates the fermentation of white cabbage with salicornia and CaCl₂ to assess its effect on the fermentation profiles and properties of the final products. Two sets of experiments were performed: A—cabbage with salt and salicornia, and B—cabbage with salt, salicornia, and CaCl₂. The fermentative processes were studied through the microbial (lactic-acid bacteria (LAB), coliforms, and fungi), physicochemical (pH, total acidity), and mineral properties. A diminution of pH values (4.07, 3.58) and increased acidity values (0.70, 0.77 g lactic acid/100 mL) were registered at the end of the fermentation period (A and B, respectively). A stationary phase followed the exponential growth of LAB, and a slight decrease was observed (6.01, 5.51 Log CFU/g) in both experiments. A fungi decline was observed during the first week and the coliform populations disappeared after about 13 days of fermentation. Staphylococcus coagulase-positive, Escherichia coli, and Salmonella were not detected in the final products. The utilization of CaCl₂ resulted in fermented cabbage with analogous microbial and sensorial characteristics to fermented cabbage without CaCl₂ but with an increased hardness. However, Ca interfered with the diffusion of K, Mg, and Zn, resulting in lower levels of these elements in the final product, particularly Zn, which exhibited a reduction of 37%, reducing the nutritional value of the final products. Full article

Developing processes that contribute to the valorization of vegetable wastes is of great importance since these residues are characterized by being of high quality, having a huge potential for valorization. However, upcycling vegetables residues and defining specific applications for the value-added products obtained might be a challenge, and they should be tackled by means of different and complementary innovations. In the present study, broccoli and white cabbage discards were transformed into powdered products by means of selected techniques and conditions, which have been explored for applications in the agri-food sector. The obtained brassica powders were rich in bioactive compounds such as phenolics and isothiocyanates. Their antioxidant properties in response to in vitro digestion were evaluated to assess the potential of the products as functional food ingredients. On the other hand, brassica powders were tested as bioherbicides. For that purpose, inhibition tests on weed germination and growth of weeds from agricultural soil seedbank and selected species (Lolium rigidum, Papaver rhoeas, Portulaca oleracea, and Echicnochloa crus-galli) were performed under controlled greenhouse conditions. In vitro simulated digestion studies demonstrated that bioactive constituents of powders were progressively released during digestion, and consequently, a part of them could be finally absorbed and, thus, provide their beneficial effect. Brassica bioproducts significantly reduced the germination of weeds from the agricultural soil seedbank, and the selected weed species tested, namely L. rigidum, P. rhoeas, P. oleracea, and E. crus-galli. Powders also showed a negative effect on the root weight and length of dicotyledonous weeds from the soil seedbank and L. rigidum, whereas a stimulatory effect was observed on the spring–summer species, E. crus-galli and P. oleracea. The results of this work contribute to extending the range of applications for brassica industrialization wastes. Full article

The Brassicaceae family includes a wide range of horticultural crops of economic and traditional importance, consumed either fresh, cooked, or fermented. Cabbage (Brassica oleraceae var. capitata) is one of the most important crops of the family. The present review analyzes the most important phytochemicals present in cabbage, focusing on variation of phytochemical composition between cultivars of B. oleraceae var. capitata f. alba, B. oleraceae var. capitata f. rubra, B. oleraceae var. capitata f. acuta, and B. oleraceae var. capitata f. sabauda. Cabbage form and cultivars significantly affect phytochemical compositions. B. oleraceae var. capitata f. rubra cultivars are generally great sources of phenolic compounds, especially anthocyanins, whereas B. oleraceae var. capitata f. alba cultivars display the highest concentration of glucosinolates; nevertheless, their levels are also dependent on the specific cultivar. B. oleraceae var. capitata f. acuta cultivars may be considered advantageous due to their high glucosinolate content and consistent phytochemical composition. Recognizing the benefits of specific cultivars can be valuable for consumers seeking a healthier lifestyle, as well as for scientists aiming to enhance cultivars through breeding programs or use plants’ extracts to produce high quality pigments and dietary supplements. Full article