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Effects of abiotic growth factors on...

Radovich, Theodore J. K.

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Effects of abiotic growth factors on glucosinolate levels, sensory quality and yield components in cabbage (Brassica oleracea group Capitata).

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effects of abiotic growth factors on glucosinolate levels, sensory quality and yield components in cabbage (Brassica oleracea group Capitata)./
Author:	Radovich, Theodore J. K.
Description:	225 p.
Notes:	Source: Dissertation Abstracts International, Volume: 65-07, Section: B, page: 3239.
Contained By:	Dissertation Abstracts International65-07B.
Subject:	Agriculture, Plant Culture. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3141734
ISBN:	9780496888146

Effects of abiotic growth factors on glucosinolate levels, sensory quality and yield components in cabbage (Brassica oleracea group Capitata).
Radovich, Theodore J. K.

Effects of abiotic growth factors on glucosinolate levels, sensory quality and yield components in cabbage (Brassica oleracea group Capitata). - 225 p.

Source: Dissertation Abstracts International, Volume: 65-07, Section: B, page: 3239.

Thesis (Ph.D.)--The Ohio State University, 2004.

Glucosinolate concentrations, flavor and physical characteristics comprise cabbage quality, and are thought, based primarily on results from single factor studies, to be affected by genetics, growth stage, temperature and irrigation. The goal of this program was to integrate focused, multi-factor field and controlled environment studies in order to identify and describe: (1) components of cabbage flavor, (2) the influence of planting date and cultivar on cabbage glucosinolate concentrations, including as they relate to flavor, (3) the effect of irrigation timing with respect to head development on cabbage flavor, glucosinolate concentrations and physical traits, (4) changes in physical traits which occur during head development and (5) tissue specific changes in glucosinolate concentrations following differential soil moisture treatments, using radish as a model system. In the first study, 26 cabbage cultivars grown in 2001 were evaluated by 12--14 panelists. In the second study, total glucosinolate concentrations were measured in six commercial cabbage cultivars planted in May and June of 2001 and 2002 in Fremont, OH. Glucosinolate concentrations varied with cultivar and planting date, with glucosinolate concentrations higher in May- than June-planted cabbage. In Study 3, flavor, glucosinolate concentrations, sugar levels and physical traits in 'Bravo' cabbage planted at the OARDC in 2002 and 2003 were influenced by the timing of irrigation relative to the stage of head development. In Study 4, head physical characteristics were studied at five points in development in three cultivars planted at the OARDC in 2001 and 2002. Finally, in Study 5, a model system including radish grown in controlled environments was employed in 2003 and 2004 to begin to isolate the effects of soil moisture regime (15, 25 and 50% volumetric soil moisture), relative humidity and plant tissue on concentrations of glucosinolates and the activity of their hydrolytic enzyme myrosinase. Collectively, results from these studies improve the understanding of growth factor effects on important chemical, sensory and physical indicators of cabbage quality and facilitate the development of management strategies designed to optimize it for industry and consumer benefit. (Abstract shortened by UMI.)

ISBN: 9780496888146Subjects--Topical Terms:

1018669
Agriculture, Plant Culture.

Effects of abiotic growth factors on glucosinolate levels, sensory quality and yield components in cabbage (Brassica oleracea group Capitata).
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245 1 0 $a Effects of abiotic growth factors on glucosinolate levels, sensory quality and yield components in cabbage (Brassica oleracea group Capitata).
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500 $a Adviser: Matthew D. Kleinhenz.
502 $a Thesis (Ph.D.)--The Ohio State University, 2004.
520 $a Glucosinolate concentrations, flavor and physical characteristics comprise cabbage quality, and are thought, based primarily on results from single factor studies, to be affected by genetics, growth stage, temperature and irrigation. The goal of this program was to integrate focused, multi-factor field and controlled environment studies in order to identify and describe: (1) components of cabbage flavor, (2) the influence of planting date and cultivar on cabbage glucosinolate concentrations, including as they relate to flavor, (3) the effect of irrigation timing with respect to head development on cabbage flavor, glucosinolate concentrations and physical traits, (4) changes in physical traits which occur during head development and (5) tissue specific changes in glucosinolate concentrations following differential soil moisture treatments, using radish as a model system. In the first study, 26 cabbage cultivars grown in 2001 were evaluated by 12--14 panelists. In the second study, total glucosinolate concentrations were measured in six commercial cabbage cultivars planted in May and June of 2001 and 2002 in Fremont, OH. Glucosinolate concentrations varied with cultivar and planting date, with glucosinolate concentrations higher in May- than June-planted cabbage. In Study 3, flavor, glucosinolate concentrations, sugar levels and physical traits in 'Bravo' cabbage planted at the OARDC in 2002 and 2003 were influenced by the timing of irrigation relative to the stage of head development. In Study 4, head physical characteristics were studied at five points in development in three cultivars planted at the OARDC in 2001 and 2002. Finally, in Study 5, a model system including radish grown in controlled environments was employed in 2003 and 2004 to begin to isolate the effects of soil moisture regime (15, 25 and 50% volumetric soil moisture), relative humidity and plant tissue on concentrations of glucosinolates and the activity of their hydrolytic enzyme myrosinase. Collectively, results from these studies improve the understanding of growth factor effects on important chemical, sensory and physical indicators of cabbage quality and facilitate the development of management strategies designed to optimize it for industry and consumer benefit. (Abstract shortened by UMI.)
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