Influence of sulphur and nitrogen supply on flavour and health-affecting compounds in Brassicaceae
Management practices such as fertilisation were investigated for their specific influences on the contents of glucosinolates and aroma volatiles by using broccoli and radish as examples. Model investigations with different levels of S supply showed significant effects. A rising level of S supply up to 600 mg S per plant increased the content of the alkyl glucosinolate glucoraphanin and, to a lesser extent, the indole glucosinolate glucobrassicin in broccoli. The content of the alkenyl glucosinolate glucoraphasatin in radish rose up to 150 mg S per container. An increased level of mineral N fertilisation in a field experiment with broccoli decreased the content of the alkyl glucosinolates. The content of 12 broccoli volatiles was influenced by both mineral and organic N fertilisation.
Key wordsaroma volatiles Brassicaceae glucosinolates N supply S supply
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