CABBAGE & CAULIFLOWER

CABBAGE CAULIFLOWER
Brassica oleracea var capitata Brassica oleracea var botrytis
Brassicaceae
2n(2x) = 18,20,36
2n(2x) = 18

BOTANY: BOTANY:

 Racemes extended, not corymbose so  Inflorescence – Raceme

that the unopened buds stand out above  Flowers – Complete & bisexual
the flowers
Calyx – 4 sepals
 Sepals erect, somewhat spreading
Corolla – 4 petals
 Petals four, polypetalous, plae yellow
Androceium – 6 stamens
 Stamens six, filaments straight
 Superior ovary, ovary divided into 2 Pod - SILIQUA
chambers (false septum)
Wild Species

Brassica oleracea L. subsp. oleraceae

Brassica oleracea L. subsp. robertiana

Taxonomy

Division Angiospermae
Class Dicotyledonae
Sub-class Polypetalae
Series Thalamiflorae
Order Parietales
Family Brassicaceae
 Botanical character of cabbage

Cabbage Brassica oleracea var Smooth leaves, green to

capitata L. f. alba dark green with protruding
central lib, no apparent
crinkle
Purple cabbage Brassica oleracea var Outer leaves and inner
capitata L. f. rubra leaves are purple
Savoy cabbage Brassica oleracea var With crinkled or curling
sabauda L. outer leaves that have
deep veins. Colour as same
in common cabbage. Good
flavour and can be used as
cooked dish also less
cultivated
 Common cabbage are 3 types of head

Drum head Most of the drum head varieties are medium or late
maturing, resistant to immature bolting, disease and heat
Round head Nearly round head with character of early or mid early
maturing, hard and crisp head of good quality
Pointed head Mostly early maturing , have strong immature bolting
tolerant, chilling resistant. But are susceptible to disease
and heat stress

Floral Biology

Mode of pollination Highly cross pollination

Anthesis Morning at 9 am to 3 pm
Stigma receptivity 2- 3 days before and after anthesis and maximum at
the time of anthesis
 CAULIFLOWER

Two types of cauliflower

Indian cauliflower European cauliflower

Tolerant to heat Not tolerant
Curd formation at and above 20◦C 5-20◦C
Annual Biennial
Yellow curd, loose with strong flavour Snow white curds or with very mild or no flavour
Early Late
More variable Less
More self incompatible less
Mode of pollination Highly cross pollination
Anthesis Morning at 9 am to 3 pm
Stigma receptivity 2- 3 days before and after anthesis and maximum at the
time of anthesis
Anther dehiscence Anther take place between 7.30 am to 9.30 am
 NUTRITIVE VALUE
Cauliflower Cabbage

Constituents Value Constituents Value

Moisture (%) 93.7 Carbohydrates (g) 5.8
Energy (calories) 31 Energy (calories) 25
Protein (g) 2.4 Protein (g) 1.2
Calcium (mg) 22 Calcium (mg) 40
Vitamin A (IU) 40 Vitamin A (IU) 36
Ascorbic acid (mg) 70 Fat (g) 0.1
Thiamine (mg) 0.2 Thiamine (mg) 0.06
Riboflavin (mg) 0.1 Riboflavin (mg) 0.04
Niacin (mg) 0.57 Niacin (mg) 0.23
 Economic importance

CAULIFLOWER CABBAGE
Inflorescence extract –
treatment of scurvy and antacid • Protection against
certain cancers
• Pregnancy – reduces the
Seeds – contraceptive properties risk of neural tube
defects
Inflorescence extract- inhibition • Lower risk of heart
attack
of initiation and promotion of
carcinogenesis in invitro
 BHENDI – Abelmoschus esculentus

• Chromosome number – 2n = 38 to 198

• Origin – Ethiopia

• Distribution – Egypt, west indies, India, Burma

• India – TN, HP, MP, UP, Orissa,Kashmir

 Worldwide distribution of Abelmoschus species
S.No. Abelmoschus species Distribution
1. Abelmoschus angulosus India, Srilanka
2. Abelmoschus tuberculatus India
3. Abelmoschus manihot India, Srilanka
4. Abelmoschus moschatus India, Srilanka, Nepal
5. Abelmoschus ficulneus India, Bangladesh
6. Abelmoschus esculentus worldwide
7. Abelmoschus tetraphyllus or A. tertraphyllus var India, Nepal, Srilanka
pungens
8. Abelmoschus crinitus India, Srilanka

Systematic position
Division Angiospermae
Class Dicotyledonae
Sub-class Polypetalae
Series Thalamiflorae
Order Malvales
Family Malvaceae
Botany & Floral morphology

• Habit – annual
• Leaves – alternate and usually palmately five lobed
• Seeds – Large, light green to gray colour
• Flower – Auxillary and solitary flowers, five white to
yellow petals, often with a red or purple spot at the base
of each petal
• Fruit - Capsule
• Root – deep taproot

• Stem – semi woody and sometimes pigmented with

a green or reddish tinges color

• Pollination – Self pollination

Nutritional composition

Moisture 89.6 g Minerals 0.7 g

Protein 1.9 g Carbohydrates 6.4 g
Fat 0.2 g Calcium 66 mg
Fibre 1.2 g Iron 0.35 mg
Calories 35 Potassium 103 mg
Phosphorus 56 mg Thiamine 0.07 mg
Sodium 6.9 mg Nicotinic acid 0.6 mg
Sulphur 30 mg Vitamin C 13 mg
Riboflavin 0.1 mg Magnesium 53 mg
Oxalic acid 8 mg Copper 0.19 mg
Economic importance

 Tender and nutritious green okra fruits are fried and

used as delicious vegetable in summer months

 Mucilaginous substance extracted from its roots and

stems are used as a refining agent for clearing the
sugarcane juice from which jaggery or brown sugar is
prepared

 Crude fibres obtained from mature fruits and stems are

extensively being used in paper industry
Medicinal use

• Immature tender fruits, which have been found to be very

useful for increasing virility and vigour in humans, act as a
tonic

• Raw fruits consumed on an empty stomach every morning

nourish the body, cure peptic ulcer

• Okra fruits are very much useful in prevention of goiter due to

high contents of iodine

• Leaves are potential source for the perparation of medicine to

reduce inflammation in human and animal body
 BETEL VINE – Piper betle
• Chromosome number – 2n = 26

• Family – Piperaceae

• Origin – Malaysia

• Distribution – Tropical Asia, Malaysia, Madagascar, West

indies, India
• Habit – Perennial climber

• Leaf – Alternate, stipulate, palmately parallel

venation

• Inflorescence – Peduncle spike

• Pollination – Cross pollination

• Fruit – Small drupe, small single seeded

Economic use
• Widely used as masticator

• Leaves are commonly chewed, smeared with lime and

catechu, to which scrapings of betel nut and flavourings such
as coconut shavings, clove, cardamom; fennel and sometimes
tobacco leaves are added. This preparation is known as paan
is considered to have aromatic, digestive, stimulant and
carminative properties

• Excessive use of paan may cause dental caries, oral sepsis,

neurosis and mouth cancer.