Variation in chlorophyll and carotenoid contents in kale (Brassica oleracea) as influenced by cultivars and harvesting dates

D B SINGH; NAZEER AHMED; S R SINGH; K A MIR; S LAL

doi:10.56093/ijas.v84i10.44123

Authors

D B SINGH Central Institute of Temperate Horticulture, Srinagar, J & K
NAZEER AHMED Central Institute of Temperate Horticulture, Srinagar, J & K
S R SINGH Central Institute of Temperate Horticulture, Srinagar, J & K
K A MIR Central Institute of Temperate Horticulture, Srinagar, J & K
S LAL Central Institute of Temperate Horticulture, Srinagar, J & K

https://doi.org/10.56093/ijas.v84i10.44123

Keywords:

Chlorophyll, Carotenoids, Cultivars, Harvesting dates

Abstract

The levels of total chlorophyll and carotenoids were determined in kale (Brassica oleracea L.) leaves of three commercial cultivars, i.e. Siberian Kale, Khanyari and Japanese Green. The investigation was carried out at Central Institute of Temperate Horticulture, Srinagar, J & K in two successive years (2009-2010); in each year raw material was obtained in three harvests carried out 5, 7 and 9 weeks after planting young kale transplants in the field. During whole period of investigation the range of average content of chlorophyll in 100g fresh weight was 136.18 g in Siberian Kale to 172.10 g in Japanese kale. In all the cultivars chlorophyll content significantly increased from first to second harvest and maximum of 3.5% increase was in Japanese Green and subsequently decreased in third harvest. Similarly level of carotenoids in different cultivars varied significantly and maximum of 23.50 mg/100g as observed in Japanese Green and minimum of 18.99 mg/100g in Siberian Kale. Similarly significant difference was recorded with harvest dates and interaction of harvest date and cultivars. The increase of carotenoids from first to second harvest was recorded maximum (12.90%) in Siberian Kale and increase from second to third harvest was maximum in Khanyari (12.12%).

Downloads

Download data is not yet available.

References

Altinok S and Karakaya A. 2003. Effect of growth season on forage yields of different Brassica cultivars under Ankara conditions. Turk. Journal Agric. For. 27: 85–90.

Anderson J M and Boardman N K. 1964. Studies on greening of dark brown bean palnts. V I, Development of photochemical activity. Australian Journal of Biology 17: 93–101. DOI: https://doi.org/10.1071/BI9640093

Annonymous. 2004. Production recommedations for vegetables. Sher-e-Kashmir University of Agricultural Saciences and Technology of Kashmir, Shalimar Campus.

Azevado C H-de and Rodriguez-Amaya D B. 2005. Carotenoid composition of kale as influenced by maturity, season and minimal processing. Journal Sci. Food Agric. 85:591–7. DOI: https://doi.org/10.1002/jsfa.1993

Babik I. 2003. Wplyw neiktorych czynnikow klimatcycznych i uprawowych na plon i jakosc warzyw przeznaczonych do przetworstwa. Ogolnopolska Knof., Uprawa warzyw dla przetworstwa”. Instytut Warzywnictwa, Skierniewice [in polish].

Bhaskarachary K, Sankar Rao D S, Deosthale Y G and Reddy V. 1995. Carotene content of some common and less familiar foods of plant origin. Food Chemistry 54: 189–93. DOI: https://doi.org/10.1016/0308-8146(95)00029-I

D’Antuono L F and Neri R. 2003. Traditional crop revised: yield and qaulity of palm-tree kale, grown as a mechanised processing crop, as a function of cutting height. Acta Hortianlturale 598: 123–7. DOI: https://doi.org/10.17660/ActaHortic.2003.598.17

Davey M W, Van Montagu M, Inze D, Sanmartin M, Kanellis A, Smirnoff N, Benzie I J J, Strain I J J, Fevell D, D and Fletcher

J. 2000. Plant L-ascorbic acid: chemistry, function, metabolism, bioavailibility and effects of processing. Journal Science Food and Agriculture 80: 825–60. [DOI: 10, 1002/(SICI) 1097-0010(20000515)80:7] DOI: https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<825::AID-JSFA598>3.0.CO;2-6

Drews M, Schonh of I and Krumbein A. 1997. Gehalt an Inhaltsstoffen in Eissalat (Lactuca sativa var. capitata L.) in Abhaengigkeit von Sorte und Stadium der Kopfentwicklung beim Anbau im Gewaechshaus. Gartenbauwissenschaft 62: 65–72.

Farham MW and Kopsell D A. 2009. Importance of genotype on carotenoid and chlorophyll leaves in broccoli heads, Hort. Sci. 44: 1 248–53. DOI: https://doi.org/10.21273/HORTSCI.44.5.1248

Giannaukourou M C and Taoukis P S. 2003. Kinetic modeling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry 83: 33–41. [DOI: 10.1016/S0308- 8146(03) 00033-5] DOI: https://doi.org/10.1016/S0308-8146(03)00033-5

Jablonska-Ceglark R and Rosa R. 2002. Influence of different forms of organic fertilization on cropping and chemical composition of white cabbage. Acta Sci. Pol. Hortorum Cultus 1: 25–32. [in polish with English summary]

Jaworska G and Kmiecik W. 1999. Effect of the date of harvest on the selected traits of the chemical composition of spinach (Spinacia oleracea L.) and New Zealand spinach (Tetragonia expansa Murr.). Acta Agr. et Silv. s. Agr. 37: 15–26.

Jensen S L and Jessen A. 1972. Quantitative deteraivation of carotennoids in photosynthethetic tissues. Methods in Enzymology 23: 218–28.

Kalt W. 2005. Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science 70: 11–9. DOI: https://doi.org/10.1111/j.1365-2621.2005.tb09053.x

Khachik F, Beecher G R and Whittaker N F. 1986, Seperation, identification, and quantification of the major carotenoid and chlorophyll constituents in extract of several green vegetables by liquid chromatography. Journal of Agriculture and Food Chemistry 34: 603–16. DOI: https://doi.org/10.1021/jf00070a006

Kidmose U, Knuthsen P, Edelenbos M, Justesen U and Hegelund E. 2001. Carotenoids and flavonoids in organically grown spinach (Spinacia oleracea L.) genotypes after deep frozen storage. Journal Sci. Food Agric. 81: 918–23. DOI: https://doi.org/10.1002/jsfa.902

Kmiecik W and Lisiewska Z. 1999. Comparison of leaf yields and chemical composition of the Hamburg and leafy types of parsley. II. Chemical composition. Folia Hort. 11: 65–74.

Kmiecik W and Lisiewska Z. 1999. Content of selected pigments in parsley leaves depending on biological factors and the conditions of growth. Acta Agr. et Silv. s. Agr. 37: 3–13

Kohlmeier L and Su L. 1997. Cruciferous vegetable consumption and colorectal cancer risk: Meta-analysis of the epidemiological evidence. FASEB Journal 11: 369.

Kopsell D A, Kopsell D E, Lefsrud M G, Curran-Celentano J and Dukach L E. 2004, Varaion in lutin, beta carotene, and chlorophyll concentrations among Brassica oleracea cultigens and seasons. Hort. Sci. 39(2): 361–4. DOI: https://doi.org/10.21273/HORTSCI.39.2.361

Korus A and Kmiecik W. 2007. Concept of carotenoids and cholorophyll pigments in kale (Brassica oleracea L. var. Acephala) depending on the cultivar and the harvest date, Vol. 10 (1): art- 28.Html.

Lefsrud M G, Kopsell D A and Wezer A. 2007. Changes in kale (Brassica oleracea L.var. acconcentrations during leaf ontogeny. Science Horticulturae 112: 136–41. DOI: https://doi.org/10.1016/j.scienta.2006.12.026

Lisiewska Z, Kmiecik W and Supski J. 2004. Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pre-treatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storage. Food Chemistry 84: 511–8. DOI: https://doi.org/10.1016/S0308-8146(03)00265-6

Müller H. 1997. Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection. Z. Lebens. Unters. F. A. 204: 88–94. DOI: https://doi.org/10.1007/s002170050042

Nishino H, Tokuda H, Satomi Y, Masuda M, Bu P, Onozuka M, Yamaguchi S, Okuda Y, Takayasu J, Tsuruta J, Okuda M, Ichiishi E, Murakoshi M , Kato T, Misawa N, Narisawa T, Takasuka N and Yano M. 1999. Cancer prevention by carotenoids. Pure and Applied Chemistry 7: 2 273–8. DOI: https://doi.org/10.1351/pac199971122273

Pfendt L B, Vukasinovic V L, Blagojevic N Z and Rajodevik M P. 2003. Second order derivative spectrophotometric method for determination of vitamin C content in fruits, vegetables and fruit juices. Eur. Food Res. Technol. 217: 269–72. [DOI 10.1007/s00217-003-0746-8] DOI: https://doi.org/10.1007/s00217-003-0746-8

Prakash D, Nadh P and Pal M. 1995. Composition and variation in vitamin C, carotenoids, protein, nitrate and oxalate contents in Celesia leaves. Plant Foods Hum. Nutr. 47: 221–6. DOI: https://doi.org/10.1007/BF01088330

Rosa E and Heaney R. 1996. Seasonal variation in protein, mineral and glucosinolate composition of Portuguese cabbages and kale. Ann. Feed Sci. Technol. 57: 111–27. DOI: https://doi.org/10.1016/0377-8401(95)00841-1

Saric M, Zatezalo S and Krstic B. 1990. The amount of pigments and basic mineral elements in the leaf blades of cabbage of different ages. Fiziol. Biokhim. Kult. 22: 32–37.

Tijskens L M M, Barringer S A and Biekman E S A. 2001. Modelling the effect of pH on the colour degradation of blanched broccoli. Innov. Food Sci. Emerg. Technol. 2: 315– 22. DOI: https://doi.org/10.1016/S1466-8564(01)00048-0

Yamauchi N and Watada E. 1991. Related chlorophyll degradation in spinach leaves during storage. Journal of American Society of Horticultural Science 116: 58–62. DOI: https://doi.org/10.21273/JASHS.116.1.58