How to influence vegetable brassica quality

Good nutrition is an essential pre-requisite for a high quality brassica crop and influences all aspects of quality: appearance, size, weight, shelf life and importantly taste and nutritional content.

By getting crop nutrition right, the grower brings forward harvest and consistently improves head, curd and leaf quality. This can have a significant, positive effect on marketable yield, produce grade, price and ultimately profitability. 

Through crop nutrition practices the farmer is able to influence the external appearance of the brassica, including compactness, vegetable brassica size, weight, and colour.

Effect of calcium on cabbage marketable yield

It is also important to increase brassica shelf life, by improving storage quality. This can be achieved by insuring a high dry matter content and less moisture loss. 

Effect of nitrogen rate on cauliflower quality

The sugar content in brassicas defines the taste, while the promoting health compounds depends on the levels of calcium, Vitamin C and glucosinolates

Effect of sulphur on broccoli flavour compounds

Deficiencies should always be checked by using leaf tissue analyses. While the brassica grower can adapt nutritional programmes to modify dry matter, sugars and glucosinolates within the harvested produce, these are more strongly influenced by other management choices – particularly cultivar selection. After harvesting, controlled temperature storage is essential to maintain good quality brassica produce.

Vegetable brassica agronomy and fertiliser advice
Vegetable brassica agronomy and fertiliser advice

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