DIVERSITY OF KALE GROWING IN EUROPE AS A BASIS FOR CROP IMPROVEMENT

Different Shades of Kale-Approaches to Analyze Kale Variety Interrelations

Brassica oleracea is a vegetable crop with an amazing morphological diversity. Among the various crops derived from B. oleracea, kale has been in the spotlight globally due to its various health-benefitting compounds and many different varieties. Knowledge of the existing genetic diversity is essential for the improved breeding of kale. Here, we analyze the interrelationships, population structures, and genetic diversity of 72 kale and cabbage varieties by extending our previous diversity analysis and evaluating the use of summed potential lengths of shared haplotypes (SPLoSH) as a new method for such analyses. To this end, we made use of the high-density Brassica 60K SNP array, analyzed SNPs included in an available Brassica genetic map, and used these resources to generate and evaluate the information from SPLoSH data. With our results we could consistently differentiate four groups of kale across all analyses: the curly kale varieties, Italian, American, and Russian varieties, as well as wild and cultivated types. The best results were achieved by using SPLoSH information, thus validating the use of this information in improving analyses of interrelations in kale. In conclusion, our definition of kale includes the curly varieties as the kales in a strict sense, regardless of their origin. These results contribute to a better understanding of the huge diversity of kale and its interrelations.

Environmental Conditions and Agronomical Factors Influencing the Levels of Phytochemicals in Brassica Vegetables Responsible for Nutritional and Sensorial Properties

Recently, the consumption of healthy foods has been related to the prevention of cardiovascular, degenerative diseases and different forms of cancers, underlying the importance of the diet for the consumer’s health. Fruits and vegetables contain phytochemicals that act as protective factors for the human body, through different mechanisms of action. Among vegetables, Brassica received a lot of attention in the last years for the phytochemical compounds content and antioxidant capacity that confer nutraceutical value to the product. The amount of healthy bioactive compounds present in the Brassica defines the nutritional quality. These molecules could belong to the class of antioxidant compounds (e.g., phenols, vitamin C, etc.), or to non-antioxidant compounds (e.g., minerals, glucosinolates, etc.). The amount of these compounds in Brassica vegetables could be influenced by several factors, depending on the genotypes, the environmental conditions and the cultivation techniques adopted. The aim of this study is to highlight the main phytochemical compounds present in brassicas used as a food vegetable that confer nutritional and sensorial quality to the final product, and to investigate the main factors that affect the phytochemical concentration and the overall quality of Brassica vegetables.