Estimation of genetic architecture of biochemical traits in mid–late cauliflower (Brassica oleracea L. var. botrytis) under sub-temperate conditions of north western Himalayas

Understanding the genetic basis of biochemical traits of different cauliflower genotypes is essential for planning the effective breeding strategies in genetic improvement. To determine the mode of inheritance of dry matter content and biochemical traits, we made crosses using four genotypes of cauliflower, and obtained F1, F2, BC1 and BC2 populations. The six generations obtained were replicated thrice and evaluated in a randomized block design. The generation mean analysis of data showed the presence of duplicate epistasis in dry matter content which suggested the adoption of reciprocal recurrent selection and biparental mating for the improvement of the trait. However, in case of vitamin C, complementary type of epistasis was reported in three crosses, which indicated the exploitation of heterosis breeding of enhancing vitamin C. It can be concluded that the role of gene action was in general more complex for the traits studied. The nature and magnitude of gene effects varies character-wise as well as cross-wise. Hence, for the improvement of dry matter content and biochemical traits in a particular cross, a specific breeding strategy has to be implemented.

Retention of Ascorbic Acid and Major Mineral Contents in Water Spinach and Chinese Kale after Three Different Cooking Methods

Introduction: The water spinach (Ipomoea aquatica) and Chinese kale (Brassica oleracea L. var. alboglabra) are popular in Malaysia, relatively cheap and rich sources of vitamins, dietary fibre and minerals. A study was conducted to determine the retention of ascorbic acid (vitamin C) and major minerals (zinc, iron and copper) in water spinach and Chinese kale after boiling, stir-frying and steaming. Methods: Ascorbic acid was determined using potassium iodate titration method. Major mineral contents were determined using atomic absorption spectroscopy. Results:The results showed that stir-frying retained the highest ascorbic acid level in both water spinach (64.4%) and Chinese kale (85.9 %). Zinc showed maximum retention in boiled water spinach (103.6%) while stir-fried Chinese kale retained the highest content of zinc (88.8 %). The retention of iron level in water spinach ranged from 49.1 to 101.3% while that in Chinese kale was from 42.5 to 117.5%. The highest retention of copper was obtained in steamed water spinach (93.6%) and boiled Chinese kale (106.3%). Conclusion: Stir-frying is the best cooking method to retain ascorbic acid in water spinach and Chinese kale while zinc, iron, and copper retention in both vegetables varied depending on the type of cooking. These findings could be part of consumer education on methods of food preparation for optimum nutrient retention.