Brassica Oleracea 1 Brassica Oleracea
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S41598-018-21689-Z.Pdf
www.nature.com/scientificreports OPEN Demographic analysis of arrhenotokous parthenogenesis and bisexual reproduction Received: 10 October 2017 Accepted: 8 February 2018 of Frankliniella occidentalis Published: xx xx xxxx (Pergande) (Thysanoptera: Thripidae) Tianbo Ding1, Hsin Chi2, Ayhan Gökçe2, Yulin Gao3 & Bin Zhang 1 Frankliniella occidentalis (Pergande) (Thysanoptera: Thripidae) is a serious pest that is capable of bisexual and arrhenotokous reproduction. In arrhenotokous reproduction, virgin females initially produce male ofspring; later, when their sons are sexually mature, the mothers begin bisexual reproduction by carrying out oedipal mating with their sons. Because a virgin female produces many male ofspring before oedipal mating occurs, multiple oedipal mating is common. In this study, we investigated the efect of multiple oedipal mating on the population growth of F. occidentalis by using the age-stage, two-sex life table theory. In the arrhenotokous cohorts, all unfertilized eggs developed into males. In the bisexual cohorts, the ofspring sex ratio was signifcantly female biased with the mean number of female ofspring and male ofspring being 72.68 and 29.00, respectively. These were the same as the net reproductive rate of female ofspring and male ofspring. In arrhenotokous cohorts, the number of males available for oedipal mating signifcantly afected the production of female ofspring. The number of female ofspring increased as the number of sons available for oedipal mating increased. Correctly characterizing this unique type of reproduction will provide important information for predicting the timing of future outbreaks of F. occidentalis, as well as aiding in formulating successful management strategies against the species. Te western fower thrips (WFT), Frankliniella occidentalis (Pergande) (Tysanoptera: Tripidae), is one of the most economically important insect pests of many horticultural crops especially in greenhouses1,2. -
The Effect of Plant Development on Thrips Resistance in Capsicum
Arthropod-Plant Interactions https://doi.org/10.1007/s11829-018-9645-6 ORIGINAL PAPER The effect of plant development on thrips resistance in Capsicum Pauline van Haperen1,2 · Roeland E. Voorrips1 · Joop J. A. van Loon2 · Ben Vosman1 Received: 28 March 2018 / Accepted: 25 September 2018 © The Author(s) 2018 Abstract Western flower thrips [Frankliniella occidentalis (Pergande)] is a worldwide pest insect that causes damage in pepper cul- tivation, so growers would benefit from host plant resistance. The objectives of this study were (1) to evaluate the effect of plant age on thrips resistance using nine Capsicum accessions with different levels of thrips resistance at three different plant ages, and (2) to study the effect of leaf age on thrips resistance in a resistant and a susceptible pepper accession. The fraction of first instar larvae that did not develop into second instar was used as a measure for thrips resistance. Our results show that plants start to develop thrips resistance when they are between 4 and 8 weeks old. This transition was most marked on the resistant accession CGN16975, on which about 50% of the L1 larvae developed into the next stage on 4-week-old plants, whereas none of them developed beyond the L1 stage on 8- or 12-week-old plants. Furthermore, it is shown that youngest fully opened leaves of the resistant accession CGN16975 are significantly more resistant to thrips than older leaves; 89% of the L1 larvae did not develop into the next stage on the youngest leaves, whereas 57% did not develop beyond the L1 stage on the oldest leaves. -
SMOKY ROMESCO CAULIFLOWER Kale with Red Peppers, Dried Apricots & Feta, Roasted Potatoes
SMOKY ROMESCO CAULIFLOWER Kale with red peppers, dried apricots & feta, roasted potatoes COOK TIME SERVINGS CALORIES PER SERVING MENU 35 MIN 2 680 GLUTEN-FREE We love the smoky, tangy complexity of Spanish INGREDIENTS (11 ITEMS) WHAT YOU’LL NEED romesco sauce — a versatile condiment 1 oz Dried apricots medium & large sauté pans typically made with roasted red peppers, nuts, 9 ½ oz Red potatoes 2 baking sheets and vinegar. Inspired by the bold flavors of that 9 ¾ oz Cauliflower mixing bowls classic sauce, we seasoned roasted cauliflower ½ oz Hazelnuts T measuring cup & spoons florets with sweet and smoky paprika, 4 ¼ oz Green kale oven mitt then finished them in a vibrant red pepper ¼ oz Chives cooking oil vinaigrette. Sautéed kale (strewn with roasted 1 tsp Smoky Spanish-style seasoning salt & pepper peppers, dried apricots, and hazelnuts) forms 1 ¼ tsp Sweet & smoky paprika a nourishing base for the dish, while tender 1 oz Roasted red peppers ALLERGENS roasted potatoes make a savory side. 2 oz Feta cheese M T TREE NUTS (hazelnuts) 2 oz Roasted red pepper M MILK cider vinaigrette KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance Group’s Gluten-Free Safe Spot Program. GREEN CHEF IS PROUD to be a USDA Certified Organic company. Wash and dry fresh produce. Go to greenchef.com/faq for safe cooking guidelines and to learn more about food allergens. All produce and eggs are organic unless otherwise labeled. Questions? Contact us at (888) 236-7295. -
List of Cruciferous Vegetables
LIST OF CRUCIFEROUS VEGETABLES Arugula Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Chard Chinese cabbage Collard greens Daikon Kale Kohlrabi Mustard greens Radishes Rutabagas Turnips Watercress Research of this family of vegetables indicates that they may provide protection against certain cancers. Cruciferous vegetables contain antioxidants (particularly beta carotene and the compound sulforaphane). They are high in fiber, vitamins and minerals. Cruciferous vegetables also cantain indole-3-carbidol (I3C). This element changes the way estrogen is metabolized and may prevent estrogen driven cancers. Cruciferous vegetables also contain a kind of phytochemical known as isothiocyanates, which stimulate our bodies to break down potential carcinogens (cancer causing agents). People who have hypothyroid function should steam cruciferous vegetables. Raw cruciferous vegetables contain thyroid inhibitors known as goitrogens. Goitrogens like circumstances that cause goiter, cause difficulty for the thyroid in making its hormone. Isothiocyanates appear to reduce thyroid function by blocking thyroid peroxidase, and also by disrupting messages that are sent across the membranes of thyroid cells. The materials and content contained on this form are for general holistic nutrition information only to help support and enhance the body’s own healing properties and are not intended to be a substitute for professional medical advice, diagnosis or treatment for any medical condition. You should not rely exclusively on information provided on this or any other nutritional guidelines for your health needs. All specific medical questions should be presented to the appropriate medical health care provider Reference: http://www.marysherbs.com/Miscellaneous/CruciferousVegetablesP.htm . -
Tolerance of Vegetable Crops to Salinity M.C
Scientia Horticulturae 78 (1999) 5±38 Tolerance of vegetable crops to salinity M.C. Shannon*, C.M. Grieve U.S. Salinity Laboratory, Department of Agriculture, Agricultural Research Service, 450 W. Big Springs Road, Riverside, CA 92507, USA Abstract Global constraints on fresh water supplies and the need to dispose of agricultural, municipal, and industrial waste waters have intensified interest in water reuse options. In many instances, the value of the water is decreased solely because of its higher salt concentration. Although quantitative information on crop salt tolerance exists for over 130 crop species, there are many vegetables which lack definitive data. Vegetable crops are defined as herbaceous species grown for human consumption in which the edible portions consist of leaves, roots, hypocotyls, stems, petioles, and flower buds. The salt tolerance of vegetable species is important because the cash value of vegetables is usually high compared to field crops. In this review some general information is presented on how salinity affects plant growth and development and how different measurements of salinity in solution cultures, sand cultures, and field studies can be reconciled to a common basis. The salt tolerance of vegetables has been condensed and reported in a uniform format based on the best available data. Discrepancies and inconsistencies exist in some of the information due to differences in cultivars, environments, and experimental conditions. For a great number of species little or no useful information exists and there is an obvious need for research. Published by Elsevier Science B.V. Keywords: Salt tolerance; Ion composition Contents 1. Introduction ............................................................ 7 1.1. -
Characterization of Brassica Rapa Turnip Formation in Multiple Segregating Populations
Characterization of Brassica rapa turnip formation in multiple segregating populations Peter Vos 830317-908-030 Laboratory of Plant Breeding, Wageningen University January-October 2009 Supervisors: Ningwen Zhang Guusje Bonnema Characterization of Brassica rapa turnip formation in multiple segregating populations Abstract In this study eleven F 2 populations were evaluated for turnip formation (TuF) and flowering time (FT). The goal was to select populations which form turnips with a wide range in size for studying the genetic basis of turnip formation. Besides the turnip formation FT is important because in previous studies FT and turnip formation are negatively correlated and QTLs for both traits are mapped in the same genomic region. The major finding on the FT-TuF correlation topic was that the correlation was present when the parents differ greatly in flowering time, on the other hand the FT-TuF correlation was absent when the parents did not differ in flowering time. In the evaluated populations a distinction can be made between the origin of the turnips in the populations. Populations with turnips from the Asian and European centers of variation were represented in this study. The phylogenetic relationship between different turnips suggests that different genes could underlie turnip formation in both centers of variation. This hypothesis is confirmed; in a population between turnips from both centers of variation other genomic regions correlate with turnip size than regions in populations with only the Asian turnips. This indicates that different genes underlie the same trait in different centers of variation. However this is only one population and therefore the conclusion is still fragile. -
Morphological Characterisation of White Head Cabbage (Brassica Oleracea Var. Capitata Subvar. Alba) Genotypes in Turkey
NewBalkaya Zealand et al.—Morphological Journal of Crop and characterisation Horticultural ofScience, white head2005, cabbage Vol. 33: 333–341 333 0014–0671/05/3304–0333 © The Royal Society of New Zealand 2005 Morphological characterisation of white head cabbage (Brassica oleracea var. capitata subvar. alba) genotypes in Turkey AHMET BALKAYA Keywords cabbage; classification; morphological Department of Horticulture variation; Brassica oleracea; Turkey Faculty of Agriculture University of Ondokuz Mayis Samsun, Turkey INTRODUCTION email: [email protected] Brassica oleracea L. is an important vegetable crop RUHSAR YANMAZ species which includes fully cross-fertile cultivars or Department of Horticulture form groups with widely differing morphological Faculty of Agriculture characteristics (cabbage, broccoli, cauliflower, University of Ankara collards, Brussel sprouts, kohlrabi, and kale). His- Ankara, Turkey torical evidence indicates that modern head cabbage email: [email protected] cultivars are descended from wild non-heading brassicas originating from the eastern Mediterranean AYDIN APAYDIN and Asia Minor (Dickson & Wallace 1986). It is HAYATI KAR commonly accepted that the origin of cabbage is the Black Sea Agricultural Research Institute north European countries and the Baltic Sea coast Samsun, Turkey (Monteiro & Lunn 1998), and the Mediterranean region (Vural et al. 2000). Zhukovsky considered that the origin of the white head cabbage was the Van Abstract Crops belonging to the Brassica genus region in Anatolia and that the greatest cabbages of are widely grown in Turkey. Cabbages are one of the the world were grown in this region (Bayraktar 1976; most important Brassica vegetable crops in Turkey. Günay 1984). The aim of this study was to determine similarities In Turkey, there are local cultivars of cabbage (B. -
Kale—Brassica Oleracea L. (Acephala Group)1 James M
HS617 Kale—Brassica oleracea L. (Acephala group)1 James M. Stephens2 Kale is cool-season cooking green somewhat similar to col- attractive for landscape planting and is edible, but not very lard and nonheading cabbage. Kale is also called borecole. palatable. The term “flowering” derives from the shape and “Kale” is a Scottish word derived from coles or caulis, terms coloration of the plant, which resembles a flower, and does used by the Greeks and Romans in referring to the whole not refer to actual flowers. cabbage-like group of plants. The German word “kohl” has the same origin. The Scotch varieties have deeply curled grayish green leaves. Kale is native to the Mediterranean or to Asia Minor. It was introduced to America from Europe as early as the 17th century. Kale is not a big commercial crop in Florida, but is found in about one out of ten home gardens. Most southern gardeners, including Floridians, prefer collards to kale. Culture and Use Kale produces seed in the second year. It is grown from seed as an annual. Culture is similar to that for cabbage and collards. Throughout Florida, it can be seeded or transplanted from September through March with fairly good results. For best results, it should be planted so that harvest takes place in the coolest months. For home use, Figure 1. Kale (flowering) Credits: James M. Stephens some of the leaves are stripped off as needed; the plants then continue to produce more leaves. It takes about 2½ to 3 months from seeding to harvest. The main problems are those that occur on cabbage and collards. -
BROCCOLO ROMANESCO Scheda Tecnica EN.Indd
ROMANESCO BROCCOLI ACTIVE INGREDIENTS: CHARACTERISTICS: A typical head of Romanesco broccoli, which belongs to the An amazing thing about Romanesco broccoli, which belongs to same family as cabbage and cauliflower, weighs between 300 the cabbage family (Brassica oleracea), is the perfect shape of its and 600 grams. It is rich in Vitamin C, folic acid, potassium, florets, which repeat themselves like fractals. and fibre, and also contains Vitamin PP, phosphorus, calcium, It is one of the most ancient vegetables in existence. Its colour sodium, and iron. Scientific studies have confirmed that the is an intense light green, and it has a sweet taste. The regularity regular consumption of Brassicacee, rich in chlorophyll, with which its florets repeat themselves is truly unique and carotenoids, and phenolic compounds, reduces the risk of fascinating. cancer and cardiovascular diseases. Although broccoli belongs to the cauliflower species, it can usually be distinguished by the presence of secondary sprouts or flowers. It was probably precisely this peculiarity to give rise to the name broccoli: in fact, brocco is an Old Italian word for sprout. It is fascinating to think that something as mathematical and geometric as a fractal is spontaneously present in nature. DID YOU KNOW? Romanesco broccoli has been grown in the Roman countryside for many centuries. There are many bibliographical sources, in fact, that prove the cultivation of this vegetable. In 1834, for example, Giuseppe Gioacchino Belli, in his sonnet “Er Testamento Der Pasqualino”, makes reference to the Romanesco broccoli that he grew and sold. Some accounting books dating from 1969-1973 have been found at area farms, which list the profits from the sale of Romanesco broccoli. -
Vegetables Discover Our Varieties 2 3
VEGETABLES DISCOVER OUR VARIETIES 2 3 CONTENTS INTRODUCTION ..........................................................................4-5 MEET THE TEAM .........................................................................6-7 CLUBROOT SOLUTIONS ............................................................8-9 BROCCOLI ..............................................................................10-13 BRUSSELS SPROUTS .............................................................14-19 CABBAGE ...............................................................................20-27 CAULIFLOWER .......................................................................28-37 COURGETTE ...........................................................................38-41 WHOLEHEAD LETTUCE ..........................................................42-47 BABYLEAF ..............................................................................48-53 ENDIVE ...................................................................................54-55 ROOTS & BULBS ....................................................................56-59 LEVELS OF RESISITANCE ............................................................ 60 TABLE OF ABBREVIATIONS ......................................................... 61 4 INTRODUCTION In 2017, Syngenta celebrated 150 years as leading pioneers of vegetable seed breeding, with the commemoration of the creation of Sluis & Groot (S&G) by two Dutch farmers from Andijk in the Netherlands, in July 1867. From those origins as cabbage seed exporters, -
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. -
Genetic Variation and Heritability Estimates of Quality Traits in Brassica Napus L
Journal of Biology, Agriculture and Healthcare www.iiste.org ISSN 2224-3208 (Paper) ISSN 2225-093X (Online) Vol.4, No.20, 2014 Genetic Variation and Heritability Estimates of Quality Traits in Brassica napus L. Sadia Shaukat 1, Raziuddin 1, Fahim Ullah Khan 1,2, *, Ibni Amin Khalil 1,3 1. Department of Plant Breeding and Genetics, The University of Agriculture, Peshawar. 2.Barani Agricultural Research Station, Kohat. 3.Cereal Crops Research Institute, Pirsabak Nowshehra. *Corresponding author email: [email protected] Abstract To quantify genotypic variability and heritability among 8 Brassica napus genotypes were evaluated at New Developmental Research Farm, The University of Agriculture Peshawar during 2010-11. Analysis of variance revealed significant differences (P ≤0.01) among Brassica napus genotypes for all the character studied except for oil content. Mean values showed that maximum for oil content (52.0 %) for genotype CH-4, protein content (22.6 %) for genotype PGRI-7, glucosinolate content (85.4 umolg -1) for genotype CH-4 and erucic acid content (59.2 %) for genotype CH-3. One the other hand, minimum mean values for genotype PGRI-7, oil content (47.3 %) for genotype CH-1, protein content (18.4 %) for genotype CH-2, glucosinolate content (49.0 umolg -1) for genotype CH-2, erucic acid content (35.0 %) for genotype CH-2. In addition, high broad sense heritability estimates were observed for erucic acid content (0.90), glucosinolate content (0.53), protein content (0.45) and oil content (0.16). In conclusion, significant differences among Brassica napus genotypes indicated sufficient variability among the tested material to have an effective selection.