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Accumulation of Glucosinolates in Broccoli

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Glucosinolates

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Broccoli is a rich source of health-promoting antioxidants and anticarcinogenic glucosinolates, which has long been recognized for their outstanding benefits to human nutrition and plant defense. The composition and content of glucosinolate are closely associated with the flavor and anticancer activity of broccoli. Up to now, broccoli is among a few Brassica vegetables, in which the biosynthetic pathway of glucosinolate has been widely studied and has attracted extensive attention. Recent studies in glucosinolate research have also identified the genetic variations, as well as the functions of individual glucosinolate profiles and their degradation products in broccoli, which provide the basic aims and powerful strategies for breeding of broccoli varieties with optimal glucosinolate composition and content. To fully exploit the potentially beneficial effects of broccoli, it is important to investigate the glucosinolate variation and metabolism across the whole food chain, from preharvest production to post-harvest storage, processing, and cooking. This chapter provides a general overview of glucosinolate biosynthetic pathway, as well as the genetic variation and function of individual glucosinolate profiles in broccoli, highlights the recent advances in glucosinolate accumulation of broccoli upon different preharvest and post-harvest handlings, and discusses their potential application in broccoli breeding, production, storage, processing, and consumption.

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Abbreviations

6-BA:

6-Benzylaminopurine

CA:

Controlled atmosphere

EBR:

Epibrassinolide

ESP:

Epithiospecifier protein

GS:

Glucosinolate

I3C:

Indole-3-carbinol

ITC:

Isothiocyanate

JA:

Jasmonic acid

LDPE:

Low-density polyethylene

M0 :

No holes

M1 :

Two microholes

M2 :

Four macroholes

MAP:

Modified atmosphere packaging

MDA:

Malondialdehyde

MeJA:

Methyl jasmonate

NSP:

Nitrile-specifier protein

PEF:

Pulsed electric field

RH:

Relative humidity

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Acknowledgments

This work was supported by grants from National Science Foundation of China (NO. 30370974, 31270343, 31470385).

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Authors and Affiliations

  1. Department of Horticulture, Zhejiang University, Hangzhou, Zhejiang, 310058, China

    Huiying Miao, Jiansheng Wang, Congxi Cai, Jiaqi Chang, Yanting Zhao & Qiaomei Wang

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  1. Huiying Miao
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  2. Jiansheng Wang
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Correspondence to Qiaomei Wang .

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Editors and Affiliations

  1. Institut des Sciences de la Vigne et du Vin, University of Bordeaux 2, Bordeaux, France

    Jean-Michel Mérillon

  2. Botany Department, M.L.Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Miao, H., Wang, J., Cai, C., Chang, J., Zhao, Y., Wang, Q. (2016). Accumulation of Glucosinolates in Broccoli. In: Mérillon, JM., Ramawat, K. (eds) Glucosinolates. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-26479-0_16-1

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  • DOI: https://doi.org/10.1007/978-3-319-26479-0_16-1

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  • Publisher Name: Springer, Cham

  • Online ISBN: 978-3-319-26479-0

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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