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SPROUTING BROCCOLI

Botanical name : Brassica Oleracea var. italica

Family : Cruciferae

Chromosome No: 2n=18

Origin and Distribution :

Sprouting Broccoli is believed to have evolved from wild cabbage Brassica Oleracea
var.oleracea in Southern Europe and Eastern Mediterranean.

INTRODUCTION:-

BROCCOLI is one of the important members of the Cole group of vegetables, which
have common ancestry. It is considered to be the first to originate from wild cabbage
Brassica oleracea var. oleracea which is found growing wild along the Mediterranean
Sea. It is mainly of two types –green sprouting and purple heading broccoli. The head
consists of closely packed mature differentiated flower buds in sprouting broccoli and
immature un-differentiated floweral primordial cauliflower. In India it was introduced
during the second half of twentieth century and its popularity is increasing steadily
because of awareness among the educated masses about the nutritive value developing
tourism and also novelty crop. USA is the largest producer of Broccoli followed by
European countries. In India it ranks at fourth place, after cauliflower, cabbage and knol-
khol, though exact statistics of area and production are not available.

Composition and Uses.

Composition: It is the most nutritive vegetable among the Cole groups because it contains
more quantities of vitamins and minerals especially calcium and iron, vitamin C2,
chlorophyll and beta caroteanoids and by lower level of nitrates.
Nutritive value of Sprouting Broccoli
(Per 100 gm of edible part)

Moisture: 88.2 gm Sodium : 8.0 mg/100 gm


Protein : 4.4 gm Potassium : 370.0 ”
Fat :0.9 gm Copper : .02 ”
Minerals :1.0 Sulphur : 130.0 ”
Fibre : 1.2 Chlorine : 22.0 ”
Carbohydrates: 1.8 Phosphorous: 87.0 ”
Energy: 138 Kcal Iron: 1.7 ”
Calcium: 56 mg Thiamine: 0.14 ”
Carotene: 575 ug Niacin : 1.2 ”
Riboflavin:0.31 mg Magnesium 0.2 ”

USES:-

It is a nutritive green vegetable which is most often boiled or steamed. It is served alone
as well as in combination with other vegetables. It is eaten raw as salad and it is liked in
soups. In India it is eaten as a fresh vegetable, whereas in USA and European Countries
it is used in fresh as well as in frozen form.

MEDICINAL USES:-

Cruciferae plants extract showed highly significant anti-oxidant capacities which varied
according to the Agricultural Technique by which the vegetables were grown and also to
the vegetable part assayed within the same crop type. The anti-cancer potential of
Broccoli was estimated based on the known- CD values of the individual isothio-cynates.
Its seeds have the anti cancer potential.

CLIMATIC REQUIREMENTS:-

The Climatic factors had significant effects on yield, particularly associated on


marketable head yield. It thrives well in a cool moist weather and can withstand light
frost. Flavour improves with cooler temperature because plants cells convert starch to
sugar to protect plant against cold. Freezing temperatures cause injury to the developing
heads. It is sensitive to the higher temperatures as the heads become loose. The green
buds develop into flowers and the yellow petals are exposed over the head surface.
Unlike purple heading broccoli the green sprouting broccoli is an annual crop and
develops good quality heads, when the average temperatures are in range of 12 to 18◦ C
comparable with maturity group 3 of Indian quail-flower. Hot weather during heading
leads to undesirable leafiness in the heads and the heads develop so quickly that it
becomes difficult at proper stage since the temperature changes during growth and
development influence various metabolic processes in plants.

In India broccoli is grown during winter months in the plains, low and mild hills of north
and during summer months in higher hills , thereby making it as an off season crop
sprouting broccoli is an annual crop and does not require any vernalisation /chilling
temperature to enter into reproductive stage. Whereas heading broccoli is a bienneal
and requires vernalisation for heading and seed production

SOIL REQUIREMENT

Broccoli grows in almost all types of soil but well drained sandy loam soils. Rich in
organic matter are especially for early plantings. A pH range of 6.0 to 7.0 is preferred for
optimum growth because this pH range ensures maximum nutrient availability and less
incidence of club root disease. It has a high requirement for molybdenum especially in
acid soils with below 5.5, which can be corrected by liming or foliar fertilizer application.
The micronutrient boron is equally important in alkaline soil and the crop raised on such
soil requires the addition of borax or foliar sprays of boron

CULTIVATED VARITIES/ HYBRIDS

Like cauliflower based on head compactness and shape, extent of branching, size of
individual flower buds, stem length , number and length of internodes, auxillary floral
development, the varieties of sprouting broccoli may be grouped into earlier, medium and
late maturing types. The open pollination varieties released from the public funded
Institutues/Universities are as follow:-

PUSA BROCCOLI KTS-I: developed at IARI Regional station Katrain, its plants are
medium tall, waxy foliage and dark green with slightly wavy margins. Heads are solid
green with small buds with slightly raised at the center. It is ready in about 125-140days
of sowing or 90-125 days after transplanting. The main head weighs about 350-450gms

PALAM SAMRIDHI: developed at HPKV Palampur from exotic material. It has


compact green heads free from yellow eyes and bracts. The average head weight is about
300-400 gms. Plants are much branched bearing sprouts n the axils of the leaves which
develop into small heads. It is ready to harvest in about 85-90 days after planting. It is
recommended for sub-tropical regions.

PUNJAB BROCCOLI-I: developed by PAU, Ludhiana. It has dark green foliage with
smooth leaf surface and wavy margins with bluish tinge. Plants are branched and bears a
large number of sprouts on the axils of the leaves. It is ready for harvest after 65-70 days
after transplanting.

GREEN SPROUTING MEDIUM: it is medium strain takes about 100 days to mature.
EARLY PURPLE SPROUTING: a very compact growing and one which will cut from
December- February. Shoots are cut when they are 22.5-30 cm long.

NURSERY MANAGEMENT

Broccoli is propagated by seeds which are sown on raised beds of 3.0x1.0x0.1.5m size
about 10 nursery beds are required to produce the seedlings for planting an area of one
hectare. For a piece of land having preferably sandy loam soil and plenty of sunshine is
selected.

It is ploughed and prepared thoroughly. Well rotten farmyard manure@20-25kg and


single superphosphate @200-250kg per bed are incorporated at the time of bed
preparation . the nursery bed should be disinfected with0.3% solution of captan or thiram
or mancozeb or formalin 2% solution @ 5 litre per square meter.with formalin treatment,
nursery bed should be covered with polyethylene sheets for 48 -72 hours, and thereafter,
the soil must be exposed for 4-5 days so that the formalin fumes get lost to the
environment otherwise seed germination shall be impaired. Seeds are sown in rows 5 cm
apart at a depth of about 1.0 cm and covered with soil and dry grass mulch. Poly
ethylene sheet covers can also be used except when the protection from the sun heat is
required. Light but regular watering is required to ensure uniform germination and good
growth. Grass mulch must be removed as the seeds start germination

SOWING /PLANTING TIME

Broccoli seed size is quite comparable with mid maturity group of Indian cauliflower.
About 300-400 g seed is required to raise seedlings sufficient for transplanting an area of
one hectare. For direct seedling, the seed rate is about four times higher .

PLANTING

The seedlings are transplanted on either flat or raised beds or on ridges in evening hours.
Transplanting on raised beds/ridges avoids the adverse effects of stagnating rain water
around the root zone. The size of broccoli heads and yield are affected by plant
population density with closer spacing, the yields are more, but the size of the main/
central heads is reduced, and there is also less production of lateral heads or spears,
which are in general not appropriate for marketing, the maximum yield of individual
heads for fresh market was obtained at a spacing of 45x30cm using single plant
transplants. The use of multiple plants per transplanting decreases mean head weight
and diameter.

MANUAL REQUIREMENT
BROCCOLI needs fertilizer comparable with those applied in cauliflower. The nitrogen
fertilizer requirement is rather more as liberal N-fertilizer side dressing after the
harvesting of central head ensures a high yield of side shoot/ spears. Beside the
application of 20-25 t/ha of farmyard manure. It is advisable to apply nitrogen 150 kg,
phosphorous 100kg and potash 50kg per hectare. Entire dose of phosphorous and potash
fertilizers and one third dose of nitrogenous fertilizers are applied as basal application.
The remaining two-third dose of nitrogenous fertilizers is topped dressed in two splits
within 4-6 weeks of of transplanting and just before the initiation of heading.

IRRIGATION REQUIREMENT

An even moisture supply is needed for broccoli seedlings to be established. To ensure


adequate moisture requirement for proper vegetative growth and head formation,
irrigation may be given at 1.2 weeks interval depending upon the soil type and prevailing
weather conditions. Water stress during vegetative stage shall result in small sized heads
and reduced yield.

Furrow irrigation at fortnightly intervals based on available and moisture


depletion was included. There was improved growth, yield and increased water use
efficiency under drip irrigation compared to furrow irrigation. The highest broccoli yield
of 25.14 t/ha was found under drip irrigation at 120% EPR with black plastic mulch,
while the lowest yield at 9.22 t/ha was recorded in the furrow irrigated plants.

INTERCULTURAL OPEATION

Hoeing and Weeding

Broccoli is a shallow rooted crop. Hence, deep hoeing and weeding should be avoided to
keep the roots free from damage. Weeds are a problem during the first month after
transplanting on account of more vacant space. Manual weeding and hoeing with hoe
(Khurpi) are done after two weeks of transplanting. Top dressing with N fertilizer
followed by earthing up is carried out after 4-5 weeks of transplanting and thereafter spot
weeding can be done if required.

MULCHING

Mulching is not a common cultural practice in broccoli. However, black polythylene film
and organic mulches (leaves, straw, hay and crop waste) have been used with advantage
in Cole crops to conserve moisture, suppress weeds and add organic matter in the soil.
Soil organic matter was significantly higher in the amended soils compared with no
mulch plot.

HARVESTING

Depending upon the variety, season and agro-climatic location, the heads are ready for
harvest at different periods of the year. Central head constitutes the major portion of the
total yield and should be cut off with sharp knife/sickle along with 15-20 cm stem (being
soft fleshy and edible unlike cauliflower) when the green buds are still small and tightly
closed. Delay in harvest leads to the emergence of yellow petals in the head thereby
rendering them unmarketable. Side heads/spears develop rapidly after the harvest of
central head and their harvest continues for longer period in consonance with the
prevailing temperatures. Over mature spears turn woody in texture and become unfit for
consumption.

YIELD

The central head constitutes about 60-70% of the total yield but under optimum
environmental conditions, the spears may constitute upto 50% of the total yield. Yield
ranging from 7-20 t/ha has been reported from different regions of India.

INSECT-PEST

CABBAGE MAGGOT: it is a serious pest of broccoli. Infestation occurs through the


roots particularly of seedlings causing the top of the crop to appear pale green stunted
followed by wilting especially on hot and dry days. Control by drenching at
transplanting, covering the seed beds with a thin cloth offers protection from flies and
beetles.

APHIDS: the damage is caused by feeding on plant sap, spreading viruses and excreting
a sticky honey dew that coats the plants. A sooty mould grow in this honey dew thus
reducing photosynthesis and making the produce unattractive.

DIAMOND BLACK MOTH: the caterpillar of this moth eats the underside of the leaves,
producing holes all over the leaves. Control is use of cultivation of resistant varieties,
destroy the crop debris, follow crop rotation, use of pesticides.

DISEASES
BLACK ROT: It is caused by the bacterium Xanthomonas campestris and may attack
criciferous plants at all the stages of the growth. Infestation occurs near the leaf margins.

FUSARIUM YELLOW: There is yellowish green colouration of the foliage. The fungus
which lives in the soil for number of living without the host plant, can infest plants
through rootlets and wounds caused by transplanting.
DOWNY MILDEW: There is development of the grey, fluffy downy growth on the
underside of the leaves. The disease is difficult to control during humid and cool
temperatures.

SOFT ROT: It causes a slimy decay with foul odour to develop during storage and
transit. It commonly occurs when fields become saturated.

POST HARVEST MANAGEMENT

Broccoli is highly perishable, as the respiration rate of freshly harvested heads/spears is


very high. After removing the leaves from the cut stem and head, the harvested produce
is required to be hydro-cooled by spraying or immersing the harvested produce in
cold/chilled water. At room temperature, harvested produce can be kept for 2-3 days
only. At low temperatures (0◦C and 05% relative humidity) it remains good for 10-14
days. Wrapping of heads/spears in LDPE films keeps the produce fresh and green when
stored at room temperature. Broccoli heads and sprouts are tied in bunches of about 500
g and packed in waxed cartons or plastic crates.

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