Ozone fumigation increases the abundance of nutrients in Brassica vegetables: broccoli (Brassica oleracea var. italica) and Chinese cabbage (Brassica pekinensis)

摘要

B rassicaceae vegetables, among them broccoli and Chinese cabbage, are well recognized due to the nutritional properties. Four-week-old Chinese cabbage and broccoli seedlings were fumigated with O-3 for 3 days before being transplanted into the field. The effect of O-3 treatment was determined after reaching marketable quality (ca. 10 weeks). The inflorescences of O-3-treated broccoli were enriched in vitamin E (alpha-tocopherol and gamma-tocopherol), whereas Chinese cabbage heads had an increased content of anthocyanins and beta-carotene. Ozone treatment did not significantly affect the productivity of both examined vegetables.