DOCSLIB.ORG

A New Pathovar, Pseudomonas Syringae Pv. Alisalensis Pv

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A New Pathovar, Pseudomonas Syringae Pv. Alisalensis Pv e-Xtra* A New Pathovar, Pseudomonas syringae pv. alisalensis pv. nov., Proposed for the Causal Agent of Bacterial Blight of Broccoli and Broccoli Raab N. A. Cintas, USDA, ARS, PWA, 1636 E. Alisal Ave., Salinas, CA 93905; S. T. Koike, University of California, Cooperative Extension, Salinas 93905; and C. T. Bull, USDA, ARS, PWA, 1636 E. Alisal Ave., Salinas, CA 93905 year. The second crucifer crop can become ABSTRACT infected when planted in residue of a pre- Cintas, N. A., Koike, S. T., and Bull, C. T. 2002. A new pathovar, Pseudomonas syringae pv. vious crop that had one of the bacterial alisalensis pv. nov., proposed for the causal agent of bacterial blight of broccoli and broccoli blights. The broccoli raab bacterial blight raab. Plant Dis 86:992-998. pathogen caused disease in a second plant- ing of broccoli raab up to 4 months after The etiology of three foliar bacterial diseases of crucifers and the relationships between their incorporating the initial infected crop (7). causal agents were evaluated. Data from LOPAT, carbon utilization tests, and fatty acid analysis Because the pathogens of broccoli, broc- indicated that bacterial blights of broccoli and broccoli raab, and leaf spot of broccolini, were coli raab, and broccolini have not been caused by strains of Pseudomonas syringae. Data from phage sensitivity, ice nucleation, single carbon source utilization, Polymerase chain reaction using BOXA1R primer (BOX-PCR), and completely characterized, it is not known if host range analyses were identical for the pathogen causing leaf spot of broccolini and P. syrin- they have the same or similar host ranges. gae pv. maculicola. The broccoli raab and broccoli pathogens infected broccoli raab, all cruci- We are, therefore, unable to predict if the fers tested, tomato, and three monocots (California brome, oat, and common timothy). None of pathogen from one crop has the potential to the other pathogens tested (P. syringae pv. maculicola, P. syringae pv.tomato, or P. syringae pv. infect a second planting of a different host. coronafaciens) caused disease on broccoli raab or on both crucifers and monocots. Data from Having a better understanding of the host phage sensitivity, ice nucleation, single carbon source utilization, BOX-PCR, and host range range of these pathogens would be useful analyses were identical for the pathogens from broccoli raab and broccoli, but were different to make crop rotation recommendations for from other pathovars tested, and supported the hypothesis that a new pathovar of P. syringae pv. second plantings. Our goal was to charac- alisalensis pv. nov. caused a leaf blight on broccoli and broccoli raab. terize the pathogens to aid in making these management choices. The specific objec- Additional keywords: BOX-PCR, coronatine production, phage sensitivity tives of this work were: (i) to determine if these three new bacterial diseases are caused by the same pathogen; (ii) to clarify Broccoli (Brassica olearacea var. botry- over $11 million; 23). This leafy vegetable host ranges of these three bacterial patho- tis) is a valuable U.S. commodity both has a flavor between broccoli and mustard gens; and (iii) to clarify the taxonomy of nutritionally and economically. It is an greens and is widely grown in Europe (11). these pathogens. excellent source of vitamin C and provides Broccolini (Brassica oleracea var. botrytis dietary fiber, protein, iron, calcium, and × Brassica alboglabra), is another novel MATERIALS AND METHODS vitamin A. Broccoli also contains antican- crucifer grown in Monterey County. This Microorganisms and media. The bac- cer components (37). The financial benefit gourmet broccoli is a cross between broc- teria used in these studies are listed in Ta- of broccoli to the U.S. agricultural industry coli and chinese kale (gai lan). Acreage ble 1. For all experiments, P. syringae pv. is significant. The value of the 1999 U.S. and demand for this crop are expected to coronafaciens, P. syringae pv. syringae, P. broccoli crop was over $493 million (1). increase over the next few years as con- syringae pv. maculicola, and P. syringae Approximately 95% of U.S. broccoli pro- sumers become more familiar with it. pv. tomato were used as controls. The bac- duction occurs in California, with Mon- Since 1995, leaf lesions caused by bacte- teria were stored at –80°C in a solution of terey County in the Central Coast Region, ria have begun to appear on all three of 50% glycerol and 50% nutrient broth (NB; producing 50% of the state’s acreage. these hosts. Bacterial leaf spot of cauli- Difco Laboratories, Detroit, MI) and rou- Monterey County is the leading broccoli flower, caused by P. syringae pv. maculi- tinely cultured on King’s medium B agar producing county in the country (25). cola, was initially documented in 1911 (KMB; 16). All chemicals were purchased Broccoli production in Monterey County in (29). Although this pathogen is now known from Sigma Chemical Company (St. 1999 was worth over $359 million (23). to infect many crucifers (3,42), the symp- Louis, MO) unless otherwise indicated. Broccoli raab (Brassica rapa subsp. toms on broccoli raab and broccoli are not Isolation of the causal agent. Sympto- rapa), also known as rappini, has become similar to those caused by P. syringae pv. matic leaves were surface-sterilized with an important crucifer grown in coastal maculicola. Bacterial blight of broccoli (0.525%) sodium hypochlorite for 1 min California for east coast markets (worth raab was the first crucifer blight described followed by rinsing in sterile distilled wa- in the Salinas Valley of California (21). ter three times. Small (3 × 3 mm) sections &RUUHVSRQGLQJÃDXWKRUÃ&Ã7Ã%XOOÃ Initial symptoms consist of small water- of tissue were aseptically excised from leaf E-mail: FEXOO#SZDUVXVGDJRY soaked flecks on the lower foliage. These spot margins and macerated in 40 µl of flecks expand and become surrounded by sterile distilled water. The resulting sus- *The e-Xtra logo stands for “electronic extra” and bright yellow borders, which eventually may pensions or a dilution were streaked on indicates the HTML abstract available on-line coalesce and result in large necrotic areas. sucrose peptone agar (4) and incubated at contains supplemental material not included in the Later, a similar bacterial blight of broccoli 24 to 26°C. After 3 to 5 days, single colo- print edition. emerged (20). Most recently, a bacterial leaf nies were purified and stored. Accepted for publication 9 May 2002. spot of broccolini developed on transplants Isolations of fungi from diseased tissue (5). Although initial characterization of these were attempted because fungal diseases pathogens suggests that they are related cause lesions on the leaves of crucifers in Publication no. D-2002-0628-01R pathovars of P. syringae, specific characteri- the Salinas Valley (18,22). Small leaf sec- This article is in the public domain and not copy- zation was incomplete (6). tions were aseptically removed and placed rightable. It may be freely reprinted with custom- ary crediting of the source. The American Phyto- In the Salinas Valley, many fields are on acidified potato dextrose agar (2 ml of pathological Society, 2002. planted with two crops of crucifers in 1 lactic acid per liter). Plates were incubated 992 Plant Disease / Vol. 86 No. 9 under lights at 24°C and examined after 3 ters using a standard method (30). Fatty strains present on each plate. Plates were to 7 days for fungal growth. acids were analyzed with the Sherlock incubated at 27°C and results were re- Pathogenicity tests. The causal agents Microbial Identification System Version corded after 3, 7, and 14 days. Three or of the new diseases and strains of the con- 2.11 (MIDI Inc., Newark, DE) that used an four replications were made for each or- trol pathovars were tested on plants from automated GC 6890 Hewlett-Packard gas ganism and the experiment was conducted the host range of P. syringae pv. tomato, P. chromatograph fitted with a 25 × 0.2 mm three times. syringae pv. maculicola, P. syringae pv. phenyl methyl silicone-fused silica capil- Isolation of phage and test of patho- coronafaciens and the hosts of the new lary column, an HP 7673 automatic sam- gen sensitivity. A bacteriophage was re- diseases. Hosts tested included: broccoli pler, and HP Chem Station Software (30). covered from standing water in a commer- (cv. Greenbelt), cauliflower (Brassica ol- The analyses included assessing the degree cial broccoli raab field in the Salinas eracea subsp. botrytis cv. White Rock), of similarity of fatty acid composition. Valley in 1998. Enrichment flasks were broccoli raab (cv. Spring), broccolini (cv. Analyses were conducted three times for prepared by adding 50 ml of field water to Aspabrock), California brome (Bromus each strain. Strains were also compared 2 g of CaCO3 and 3 ml of overnight NB carinatus), corn (Zea mays cvs. Kandy three times by their carbon source utiliza- cultures of the broccoli raab pathogen. The Korn and Silver Queen), oat (Avena sativa tion profiles on Biolog GN microplates flasks were incubated at 27°C overnight. cv. Montezuma), rye (Secale cereale cv. (Biolog, Inc., Hayward, CA). Standard methods were used to recover and Merced), common timothy (Phleum prat- Carbon utilization. Because the use of isolate phage as well as determine sensitiv- ense), and tomato (Lycopersicon esculen- four carbon sources, erythritol, trigonel- ity of strains to the isolated phage (17). A tum cv. Early Girl). line, ascorbic acid, and D-tartrate can dis- routine test dilution giving confluent lysis To test pathogenicity, NB was inocu- tinguish P. syringae pv. coronafaciens, P. of the propagating strain was calculated lated with individual strains and cultures syringae pv. syringae, and P. syringae pv. from a prepared phage stock. A 300-µl were shaken at 200 rpm for 24 h.
Load more

Recommended publications
  • Get High on the Wow Factor Page 24 Spring 2015
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Regional Chinese Group Dining Fear of Failure I’ll Drink to That! The latest riffs revealed, Cash in on large parties, 7 nightmare busters, Gin is in, page 8 page 38 page 52 page 62 THE WOW FACTOR THE WOW Sharing the Love of Food—Inspiring Business Success SPRING 2015 BLOWN AWAY GET HIGH ON THE WOW FACTOR PAGE 24 SPRING 2015 FOOD Real Chinese Steps Out 8 America’s regional Chinese cuisine gets ADVERTISEMENT back to its roots. In the Raw 14 Tartare goes beyond beef, capers and PAGE 112 egg yolk. Tapping Into Maple Syrup 20 This natural sweetener breaks out of its morning routine. COVER STORY The Wow Factor 24 When the ordinary becomes extraordinary. MAPLE FOOD PEOPLE SYRUP GOES BOTH Bigger Is Better 38 Master a group mentality to cash in on WAYS— large parties. SWEET AND SAVORY Talk Shop PAGE 20 40 Upping the minimum wage: thumbs up or thumbs down? Road Trip to Las Vegas 44 Take a gamble on a restaurant off the strip. PREMIUM QUALITY SIGNATURE TASTE EXCEPTIONAL PERFORMANCE Download the app on iTunes or view the MONEY & SENSE magazine online at FOODFANATICS.COM The Secret to the Upsell 48 A seasoned dining critic says to ditch selling and focus on service. Nightmare Busters 52 Ways to combat 7 of the most common restaurant fears. I’ll Drink to That 62 Gin for the win: The original flavored spirit paves the way for focused beverage programs. WHEN THE TUNA IN TARTARE BECOMES A SNOOZER, GIVE OTHERS A TRY IN EVERY ISSUE (HINT: SALMON) PAGE 14 FOOD Trend Tracker 31 What’s turning up the heat and what’s cooling off.
    [Show full text]
  • Nutrition News-January
    Nutrition News January 2020 Plant-Based Sweet Potato Protein Basics Chickpea Arbor is now featuring Buddha Bowl Dr. Prager’s plant-based and vegetarian Ingredients: entrées on Middle and High School menus! Vegetables: Plant-based protein can be a healthy part of your diet, and is trending today whether 2 Tbsp. Olive Oil or Melted Coconut Oil you are deciding to go vegan or cutting 1/2 Medium Red Onion (sliced in wedges) back on beef to lighten your environmental 2 Small Sweet Potatoes (halved) footprint. Plant-based protein typically 1 Bundle Broccolini (large stems removed/chopped) contains more fiber and less saturated fat, Chickpeas: which is the foundation for a heart-healthy diet. It has been found that vegetarians 15 oz Chickpeas (drained, rinsed, patted dry) are at a reduced risk for certain health 1 tsp Cumin conditions, including ischemic heart dis- 3/4 tsp Chili Powder Optional Sauce: ease, type 2 diabetes, hypertension, cer- 3/4 tsp Garlic Powder 1/4 cup Tahini 1 Tbsp. Maple Syrup tain types of cancer, and obesity. The 1/4 tsp Salt Mediterranean diet is a plant-based diet 1/2 Medium Lemon 1/4 tsp Pepper (juiced) and has been known to reduce risk factors 1/2 tsp Oregano 2-4 Tbsp Hot Water for cardiovascular disease. 1/4 tsp Tumeric Great examples of plant-based proteins Whisk together ingredients. are tofu, lentils, chickpeas, seitan, nutri- Directions: tional yeast, spelt, green peas, spirulina, quinoa, amaranth, and chia seeds. 1. Preheat oven to 400°F. Arrange sweet potatoes and onion on baking sheet.
    [Show full text]
  • Produce Substitution Guide
    SUBSTITUTION GUIDE | 2016 VEGGIES Arugula Subs&tute 1 cup (250 mL) arugula with: • 1 cup (250 mL) watercress • 1 cup (250 mL) baby spinach leaves (milder flavor; add pepper for more bite) • 1 cup (250 mL) Belgian endive, dandelion greens, escarole, or radicchio (for salads) Asparagus Subs&tute 1 lb (500 g) asparagus with: • 1 lb (500 g) broccoli • 1 lb (500 g) canned hearts of palm • 1 lb (500 g) white asparagus (milder flavor; more biFer texture) • 1 lb (500 g) purple asparagus (sweeter, juicier, and tenderer) Avocado Subs&tute 1 cup (250 mL) chopped avocado with: • 1 cup (250 mL) cooked chayote squash (much lower in fat and less creamy; use cooked in soups and dips or prepare as you would yellow summer squash) Beet Subs&tute 1 cup (250 mL) chopped red beets with: • 1 cup (250 mL) chopped canned beets • 1 cup (250 mL) chopped beefsteak tomatoes Broccoli Subs&tute 1 lb (500 g) broccoli with: • 1 lb (500 g) Broccoflower™ (lighter green color; milder flavor; firmer texture) • 1 lb (500 g) cauliflower (white color; stronger cabbage flavor; firmer texture) • 1 lb (500 g) broccoli raab (more biFer flavor; includes leaves; cooks more quickly) Broccolini Subs&tute 1 lb (500 g) Broccolini with: • 1 lb (500 g) asparagus (straighter stalks; &ghter heads) • 1 lb (500 g) Chinese broccoli (darker green color; thicker stems) • 1 lb (500 g) broccoli (shorter, thicker stems; more cabbagey flavor) • 1 lb (500 g) broccoli raab (more biFer flavor; includes leaves) Broccoli Raab Subs&tute 1 lb (500 g) broccoli raab with: • 1 lb (500 g) Chinese broccoli (darker green
    [Show full text]
  • Broccolini® Recipe Guide the One and Only
    Broccolini® Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini® - a sweet, long-stemmed broccoli/Chinese kale hybrid - to the United States, and is its sole U.S. grower and supplier. Twenty years after its introduction, it is currently one of the fastest-growing vegetables on restaurant menus. Charred Broccolini® with Lemon and Pickled Garlic INGREDIENTS Pickled Garlic • ® 2 bunches Mann’s Broccolini INGREDIENTS • 2 tablespoons extra virgin olive oil • 1 cup garlic cloves, peeled, cut in half if large • 2 lemons, one halved; one cut into 1/8-inch slices • 2/3 cup water • 3/4 teaspoon coarse sea salt • 1/3 cup white vinegar • 1/2 teaspoon freshly ground black pepper • ¼ cup sugar • 1/4 teaspoon dried crushed red pepper • 11/4 teaspoons kosher salt • Pickled garlic (recipe below), sliced thinly lengthwise • 1/2 teaspoon whole black peppercorns to serve • 1/2 teaspoon whole mustard seeds DIRECTIONS • 1/2 teaspoon celery seeds • 1/2 teaspoon crushed red pepper Preheat broiler to high (a grill pan also works). • 2 bay leaves Place Broccolini in a medium bowl; drizzle with oil and juice of 1/2 a lemon. Sprinkle with salt and black and red peppers, DIRECTIONS tossing to coat. Add Broccolini to a sheet pan coated with Bring a small saucepan of water to a boil over high heat. Add cooking spray. Broil 5 minutes or until charred, turning once. garlic and cook for 3 minutes; drain. Transfer the garlic to a 2-cup Add lemon slices to the sheet pan and broil another 3 minutes glass canning jar (or other heatproof jar) with a tight-fitting lid.
    [Show full text]
  • Broccolini: a Gourmet Vegetable Anyone Can Grow by Margene Whitler Hucek
    HOMEGROWNC HARVEST Broccolini: A Gourmet Vegetable Anyone Can Grow by Margene Whitler Hucek PLANTING BASICS Getting Started Sow seeds indoors about six weeks before the desired transplant date and plant seedlings after all dan- ger of a hard frost has passed. For a fall harvest, sow seeds in the garden in mid- to late summer. Spacing Plant 12 to 24 inches apart, in rows 18 to 36 inches apart. Days to Maturity Depending on the variety, 50 to 60 days from date of transplant. Sources Johnny’s Selected Seeds, Winslow, ME. www.johnnyseeds.com. Park Seed Company, Hodges, S.C. www.parkseed.com. Territorial Seed Company, Cottage Grove, OR. www.territorialseed.com. West Coast Seeds, Vancouver, BC, Canada. www.westcoastseeds.com. A hybrid of two broccoli varieties, Broccolini produces small florets on elongated, edible stems. a quarter to half inch deep once the soil temperature reaches 55 degrees Fahren- heit (F). Broccolini grows best in tem- F YOU ARE fan of fresh broccoli and several slender six- to seven-inch-long peratures between 65 and 80 degrees F; regret its short harvest season, con- sweet and tender stalks topped with be sure your plants will have sufficient I sider planting Broccolini®. A trade- bite-size heads. Under favorable condi- time to mature before the onset of higher marked cross between broccoli (Brassica tions, harvests continue into late spring temperatures. For a fall harvest, sow seed oleracea var. italica) and Chinese broccoli, and early summer, and it can be plant- from mid- to late summer. also known as gai-lan, kailan, or Chinese ed again in late summer for fall harvest.
    [Show full text]
  • Mealplanner-Revised-File-2.Pdf
    DRHYMAN.COM 2 Contents Introduction ................................................................................................... 4 Meal Plan for 1 Week ..................................................................................... 6 Shopping Lists for 1 Week ............................................................................10 Bonus Recipes ........................................................................................... 15 Quick & Easy Vegetable Cooking Tips ........................................................ 37 DRHYMAN.COM 3 Introduction Welcome to the Eat Fat, Get Thin 21-Day Plan recipe guide and meal planner. Every day on the 21-Day Plan you’ll enjoy three delicious meals and two optional snacks. Whether you’re a novice in the kitchen or a gourmet chef, you’ll find lots of recipes in this guide that will satisfy your belly and delight your taste buds. My goal is not only to help you reset your metabolism and reprogram your genes for weight loss and health, but also to give you the tools necessary to make this your everyday way of life. To help get you started and keep you motivated, I have provided you with meal plans for each of the three weeks of the program. These plans include recipes that can be found in my latest book - Eat Fat, Get Thin. I have also included 16 delicious bonus recipes. I hope you have fun exploring new tastes, experiencing new foods and trying new cooking techniques. Bon appétit, Mark Hyman, MD DRHYMAN.COM 4 DRHYMAN.COM 4 � In this section, you will find daily menu ideas featuring a mix of recipes from my book Eat Fat, Get Thin and my test kitchen. I realize it’s not easy to make the changes called for in this program, so my hope is that these weekly menu ideas motivate you to try something new and stick with it! Throughout these plans, I’ve noted whether the recipe is from the book (E) or from the recipe section of this guide (B).
    [Show full text]
  • Cruciferous Veggies
    Food As Medicine: The Power of Crucifers Randi Miller Vibeke Weiland, MA, NTP Functional Diagnostics Nutrition Consultant Nutrition Practitioner IIN Health Coach www.thebalancednut.com Plants included in the Cruciferous/Brassica family* Cruciferous Vegetables Cruciferous Greens • Broccoli, Broccolini, Romanesco • Arugula • Brussels Sprouts • Collard Greens • Cabbage (incl. Napa & Chinese) • Kale • Cauliflower • Bok Choy • Horseradish, Wasabi • Tat Soi • Kohlrabi • Mizuna • Maca • Mustard Greens • Radish, Daikon Radish • Shepherd’s Purse • Turnip • Watercress • Rutabaga • Land Cress *Includes sprouts or microgreens of any of the above Functional roles of sulforaphane 1. Detoxification The liver detoxifies an array of substances entering the body. Nutrient-rich blood from the digestive tract goes directly to the liver, as do drugs, pollutants, and other harmful substances. Sulforaphane is one of the primary functional compounds the liver uses during the chemical process of detoxification. It binds to toxins (e.g. pesticides, alcohol, medications, chemicals from personal care products, etc.) allowing for their transport out of the body through excretion. Sulforaphane is the most potent known nutrient to activate our detoxification enzymes. Results from a study in China, one of the countries with the highest concentration of air pollution in the world, demonstrated that people consuming a beverage containing broccoli sprouts every day were able to eliminate 60% more benzene from their bodies than individuals consuming a placebo. Benzene is a common air pollutant, and a well- known human carcinogen. 2. Antioxidant Activation The human body can also produce its own functional compounds, which respond to cell injury. Glutathione, for example, is produced by cells and can bind to free radicals to inactivate them.
    [Show full text]
  • Varietal Improvement of Kailaan and Production of a Kailaan-Broccoli Hybrid - Stage 2
    Varietal improvement of kailaan and production of a kailaan-broccoli hybrid - Stage 2 Kiang Lee Henderson Seed Group Pty Ltd Project Number: VG01092 VG01092 This report is published by Horticulture Australia Ltd to pass on information concerning horticultural research and development undertaken for the vegetables industry. The research contained in this report was funded by Horticulture Australia Ltd with the financial support of Henderson Seed Group Pty Ltd. All expressions of opinion are not to be regarded as expressing the opinion of Horticulture Australia Ltd or any authority of the Australian Government. The Company and the Australian Government accept no responsibility for any of the opinions or the accuracy of the information contained in this report and readers should rely upon their own enquiries in making decisions concerning their own interests. ISBN 0 7341 2385 X Published and distributed by: Horticulture Australia Ltd Level 7 179 Elizabeth Street Sydney NSW 2000 Telephone: (02) 8295 2300 Fax: (02) 8295 2399 © Copyright 2010 Project Nos: VG01092 (Completion Date: September 30th 2006) Project Title: Varietal improvement of kailaan and production of a kailaan-broccoli hybrid - Stage 2 Author’s Name: Kiang Lee Research Provider: Henderson Seed Group Pty Ltd Project Nos: VG01092 Project Leader: Dr Kiang Lee, P.O Box 118, Bulleen, Victoria 3105, Australia Tel: (03)98502266 Email: [email protected] This final report describes the breeding and selection of a kailaan - broccoli (Chinese kale – broccoli) hybrid This project is funded by HAL and Henderson Seed Group Pty Ltd. Date: 30th September 2006 Disclaimer: Any recommendations contained in this publication do not necessary represent current HAL Limited Policy.
    [Show full text]
  • Influence of Cooking Methods on Glucosinolates and Isothiocyanates
    foods Article Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods Nieves Baenas 1 , Javier Marhuenda 2, Cristina García-Viguera 3 , Pilar Zafrilla 2 and Diego A. Moreno 3,* 1 Institute of Nutritional Medicine, University Medical Center Schleswig-Holstein, Campus Lübeck, Ratzeburger Allee 160, 23538 Lübeck, Germany 2 Faculty of Health Sciences, Department of Pharmacy, Universidad Católica San Antonio de Murcia (UCAM), Campus de los Jerónimos, Guadalupe, E-30107 Murcia, Spain 3 Phytochemistry and Healthy Foods Laboratory, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Sciences and Technology, CEBAS-CSIC, Campus de Espinardo-25, E-30100 Murcia, Spain * Correspondence: [email protected]; Tel.: +34-968396200 (ext. 6369) Received: 4 June 2019; Accepted: 11 July 2019; Published: 12 July 2019 Abstract: Brassica vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. In order to study this fact, the influence of several common domestic cooking practices on the degradation of GLS and ITC in two novel Brassica spp.: broccolini (Brassica oleracea var italica Group x alboglabra Group) and kale (Brassica oleracea var. sabellica L.) was determined. On one hand, results showed that both varieties were rich in health-promoter compounds, broccolini being a good source of glucoraphanin and sulforaphane ( 79 and 2.5 mg 100 g 1 fresh weight (F.W.), respectively), ≈ − and kale rich in glucoiberin and iberin ( 12 and 0.8 mg 100 g 1 F.W., respectively).
    [Show full text]
  • Chicago Rabbinical Council Fruit and Vegetable Policy
    Chicago Rabbinical Council Fruit and Vegetable Policy May 2021 Below you will find the current cRc position on the proper checking and use of various fresh and frozen fruits and vegetables purchased in the United States. Infestation levels change due to seasons, growing environments, global imports, and other factors, and therefore the cRc constantly reviews its policies and cleaning methodologies, and the instructions noted below represent the most updated information as of the printing of this book. It is difficult to cover all the different varieties, so if you want to use a product which is not found on this list, please call the cRc office at (773) 465-3900. A word of caution: This guide is primarily directed towards those experienced in the inspection of produce for insects. If you have never done so in the past, the cRc does not recommend that you start on your own by just reading the guide and policy. Rather, wait until you’ve been given some hands-on direction and become experienced enough and capable to do so. Furthermore, the actual insects may not be what you are expecting. They are not simple flies, roaches or spiders. Most of them are small and hard to find right away due to their size and color, but nevertheless forbidden to consume. For those “first-timers” we do offer an alternative method to clean leafy vegetables which is listed under “alternate method if no thrip-cloth is available”. When we refer to a “cRc cleaning thrip-cloth method” the following procedure should be followed: Thrip-cloth Method (using a silk cloth) for lettuce (romaine, etc.): You will need a large bowl, dish soap, 2 strainers, a thrip-cloth, and a light box.
    [Show full text]
  • Broccoli History Broccoli Has Been Growing for Over 2,000 Years and Was a Favorite Vegetable of the Romans
    Broccoli History Broccoli has been growing for over 2,000 years and was a favorite vegetable of the Romans. It originally was grown in the eastern Mediterranean region. Broccoli was not introduced to North American soil until the 1900s when Italian immigrants planted it in their family gardens in New York. In the late 1920s Italian immigrants in northern California began planting broccoli to sell commercially. Today, California produces over 90 percent of the United States broccoli crop. Other states that grow broccoli include Wisconsin, Ohio, Arizona, Maine, Washington, Colorado, Oregon, Texas, and Florida. With growers across the nation, fresh broccoli is available in grocery stores throughout the year. Varieties Calabrese broccoli is the most common variety of broccoli found in the United States. It was first grown in the Calabria region of Italy. It is also known as the “Italian Green.” Broccoli Rabe (pronounced ROB) is another type of broccoli that is grown in the Mediterranean region of the world. This type of broccoli has thinner stalks and a much stronger flavor than the Calabrese variety and is very popular in Italian cuisine. Broccolini is also called baby broccoli. It is a cross between Chinese kale and Calabrese broccoli, but it looks like asparagus stalks with a broccoli head. It is smaller and sweeter than regular broccoli. Fun Facts Broccoli heads are made up of little buds that are ready to flower. Broccoli is a cruciferous vegetable. It is called this because the flowers have four petals and resemble a Greek cross. Broccoli is related to cauliflower, kale, cabbage, turnips, rutabagas, Brussels sprouts, and Chinese cabbage.
    [Show full text]
  • The Association Between Cruciferous Vegetables Consumption and Breast Cancer Risk Among Women with a Familial History of Breast Cancer
    THE ASSOCIATION BETWEEN CRUCIFEROUS VEGETABLES INTAKE AND BREAST CANCER RISK AMONG WOMEN WITH FAMILIAL BREAST CANCER by Lai Jiang A master thesis submitted to Johns Hopkins University in conformity with the requirements for the degree of Master of Science in Cancer Epidemiology, Department of Epidemiology at Johns Hopkins Bloomberg School of Public Health Baltimore, Maryland April 21, 2016 © 2016 Lai Jiang All Rights Reserved ABSTRACT Background The effect of cruciferous vegetables consumption on breast cancer risk is controversial. Cruciferous vegetables are a primary source of glucosinolates that have shown anticarcinogenic effects in etiological studies. Some prior epidemiological and intervention studies suggested the protective effect of crucifers on breast cancer risk but the results were inconsistent. This study evaluated the effect of crucifers on breast cancer risk among women from a familial risk cohort. Methods To address this issue, a hospital-based case-control study was conducted among 200 cases and 200 controls matched on age at baseline and enrollment year, from the same familial risk cohort. A self-developed food frequency questionnaire was applied to assess the consumption of 25 subtypes of crucifers. Adjusted odds ratios (ORs) and 95% confidence intervals (95% CI) were estimated from conditional logistic regression. Cases and controls were stratified by menopausal status and body mass index (BMI, cutoff point 25 kg/m2) and unconditional logistic regression was used in stratified analyses. Results The median consumption of total crucifers was 1 serving/day in cases and less than one serving/day in controls. Total crucifers intake was not associated with breast cancer risk after adjusting for breast cancer risk ii factors.
    [Show full text]