ISHS Acta Horticulturae 459: International Symposium Brassica 97, Xth Crucifer Genetics Workshop
BREEDING OF GREEN CURDED CAULIFLOWER (BRASSICA OLERACEA L., BOTRYTIS GROUP) FOR FRESH MARKET AND FREEZING |
| Authors: | . , M. Schiavi, G. Vitelli, A. Maestrelli, E. Forni, L. Giovannessi |
| Keywords: | Brassica oleracea, green cauliflower ‘Verde di Macerata’ -‘Romanesco’ recurrent selection freezing |
| Abstract:
Italy is the most important center of cauliflower diversity, showing different shapes and colours of the curd. In “Verde di Macerata” and “Romanesco” ecotypes, having green curds, the curd colour is controlled by the same two genes. In “Romanesco” the pyramidal shaped curds are suitable for freezing due to the easiness of mechanical coring with division in small and uniform curds which do not need furthers cuts. Furthermore, the green pigmentation could be an attractive feature for the frozen product. The main breeding objectives of this work were to improve plant and curd uniformity and overall quality, and to extend the harvest period. In particular we aimed to reduce bractiness, riciness (i.e: early development of flower buds) and looseness which spoil the curds surface. A preliminary chemical characterization (pH, titratable acidity, dry matter, ascorbic acid, chlorophyll content) was carried out in one selected line of “Romanesco” type with regularly shaped curds, good pigmentation and uniform maturity. The chemical analyses were made at different times: harvest, after blanching, after freezing and during storage for 6 months at -20°C. Other qualitative parameters, such as texture index, colour attributes (L, a, b) and sensory attributes, were also measured during deep-freezing and storage. | |
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