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BROCCOLI
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Family Characteristics | Crop
History and Development | Plant Characteristics
| Propagation Methods
Cultural Practices | Insects
| Diseases | Harvesting
| Post Harvest
FAMILY CHARACTERISTICS
Many plants in the Brassicaceae family are important
vegetables worldwide. Plants from the Brassicaceae family are mostly
native to Europe, the Middle East, and Asia. All are similar in their
cultural requirements and taxonomic relationships. The Brassicaceae
family was formerly called Cruciferaceae. There are about 350 genera and
3,000 species in the Brassicaceae and many occur in the north temperate
zone. All are hardy, cool season crops that are susceptible to the
same insects and diseases. These plants are annuals, biennials, or
perennial herbs with a pungent or acrid watery juice.
All of the cole crops can be crossed and many of
the flowers cannot be fertilized by their own pollen. Being self
incompatible makes it easy to make hybrid selections. Their leaves
are simple and alternate without any stipules. The inflorescence
is in terminal racemes or corymbs, and the flowers are often perfect with
four sepals and petals.
The family includes many vegetables: broccoli, cauliflower,
cabbage, brussel sprouts, collards, kale and kohlrabi. There are
also some oilseeds, such as oilseed rape. Nasturtiums, an ornamental,
is also found in the Brassicaceaes. Many of the members of the family
are found in the wild.
Family members include:
Armoracia rusticana Gaertn., Mey., Scherb.; Horseradish
Barbarea vema (Mill.) Aschers; Upland Cress
Brassica carinata A. Br.; Abyssinian Mustard
Brassica campestris L. (Chinese group); Pak-Choi, Chinese Mustard,
Celery Mustard
Brassica campestris L. (Pekinensis group); Pe Tsai, Chinese Cabbage,
Celery Cabbage
Brassica campestris L. (Perviridis group); Spinach Mustard, Tendergreen
Mustard
Brassica campestris L. (Rapifera group); Turnip
Brassica campestris L. (Ruvo group); Broccoli Raab, Rapa,
Italian Turnip
Brassica juncea (L.) Czern. & Coss.; Leaf, Brown and Indian
Mustard
Brassica napus L. (Napobrassica group); Rutabaga, Swede,
Swede Turnip
Brassica napus L. (Pabularia group); Siberian Kale, Hanover Salad
Brassica nigra Koch.; Black Mustard
Brassica oleracea var. acephala
D.C.;
Collards,
Scotch Kale
Brassica oleracea var . botrytis
L .; Cauliflower
Brassica oleracea var. capitata
L.; Cabbage
Brassica oleracea var. fruticoca
Metz.; Thousand-headed Kale
Brassica oleracea var. gemmifera,
D.C.;
Brussel
Sprouts
Brassica oleracea var. gongylodes
L.;
Kohlrabi
Brassica oleracea var. italica
Plenck.; Broccoli
Crambe maritima L.; Sea Kale
Eruca sativa Mill.; Roquette or Rocket Cross
Lepidium meyenni Walp.; Maca
Lepidium sativum L.; Land Cress, Pepper Grass
Raphanus caudatus L.; Rat-tail Radish
Raphanus sativus L.; Radish
Raphanus sativus L. (Longipinnatus group); Daikon or Chinese Radish
Rorippa nasturtium-aquatkum (L. ) Hayek; Water Cress
CROP HISTORY AND DEVELOPMENT
Broccoli is believed to be the first of the cole
crops to evolve from the wild species of kale or cabbage and was cultivated
by the Romans. It was introduced in England in the early 16th century
known as “ Italian asparagus” or “sprout cauliflower”. In 1775, John
Randolph described broccoli as ‘the heads like cauliflower’ and ‘the stems
will eat like asparagus’. Broccoli is a relatively recent introduction
into the United States. It was grown in the 1800’s, but was not popular
until later. The first shipment from the west to the east was in
1923 and was really only found in Italian areas of the country. Broccoli
means ‘little sprouts’ in Italian. It became an important vegetable
in the US during the 1930’s.
There has been a lot of breeding work done in broccoli
to improve the adaptability to growing areas, improving quality, and increasing
disease resistance. Cultivars can now be labeled spring, summer or
winter based on their cold and heat tolerances. The varieties can
also be classified as early, midseason, and late. The ideal broccoli
plant is high yielding that can be mechanically harvested in a one time
harvest.
Common Cultivars There are two types
of broccoli, the sprouting, which is in the group Italica and considered
an annual, and the heading type which is a strong biennial.
For 1998-99 commercial broccoli production the following cultivars
were recommended.
'Green Duke'- 50 days to maturity after transplanted,
does well in spring and fall.
'Sultan'- 60 days, excellent fall crop; single large
heads; tolerates early fall heat
'Green Charger'- 64 days, good fall crop; single
large heads
'Pinnacle'- 64 days, fall crop, small bead size,
good for bunching, downy mildew tolerant.
'Ninja'- 86 days, spring or fall
'Arcadia' - 86 days, spring or fall
'Emperor'- 65 days, Uniform; good side shoots; spring
or fall; high yielding; close spacing
'Green belt'- 67 days, fall crop; large head; shorter
stalk; slow maturing; small bead size, good for bunching.
Most of the broccoli found are F1 hybrids, some
other cultivars include, 'Packman', 'Regal', 'Saga', 'Genji', 'Green Valiant',
'San Miguel', and 'Marathon'.
Specialty types. There are also some
heirloom types that are good for traditional old fashioned varieties such
as the 'Green Sprouting Calabrese'. The Romanesco broccoli is Italian
with a nut like texture for salads and dips. 'Minaret' is a good variety
for this specialty type. 'Broccoli Raab' is a traditional Italian
specialty that combines the qualities of mustard greens and broccoli for
salads and light cooking. ‘Sessantina Grossa’ and ‘Spring Raab’ are
two good varieties. Recently crosses between the broccoli and cauliflower
have been made since they are highly cross pollinated and are called brocco-flower.
Production Locations In 1997, a total
value of $495,515,000 in broccoli production was obtained in the
United States. In 1997 a total of 134,200 acres were harvested in
the US with a total yield of 17,315,000 cwt. The average yield was
129 cwt. an acre. Fresh market and processed broccoli was up 12%
from 1996. California produces the most of the US commercial broccoli
crop. Arizona and Texas also produce, but their amounts do
not come close to California production. In 1996 broccoli grower
prices were and average of $35/cwt in winter months and averaged $23 in
fall, and $27 in summer. The US imports fresh and frozen
broccoli from Mexico and Canada but also from around the world. In
1996 about 400,000,000 lbs of frozen broccoli, and about $6,500,000 of
fresh were imported into the US. The United States imports and exports.
They export almost as much as they import.
| PLANT CHARACTERISTICS
Overview. The edible part of the broccoli plant is a tender stem and unopened flower buds. They are a good source of Vitamin A, calcium, and riboflavin or B2. Broccoli and cauliflower are quite similar morphologically, but the broccoli produces a green head with longer and more slender floret stalks than cauliflower. After the main stem has been harvested, the axillary buds that are lower on the main stem are induced to develop into smaller heads, which can also be harvested in home gardens. They are not harvested in commercial production. |
Ideal for harvest |
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| Transplants. Using transplants gives a greater control over the quality and timing than if they are direct seeded in the bed. The soil should be a light artificial potting media. Sow the seeds directly into the cell and thin when there are two leaves on each plant. While in the greenhouse the young plants should be watered two times a day and fertilized every two weeks with a soluble fertilizer. The transplants should be placed in beds 8-10 inches high with 2 rows per bed. The rows should be 36-42 inches apart. If planted 10 inches apart there will be 21,000 plants per acre and 15 inches apart there will be 14,000 plants per acre. Exposure of transplants to low temperatures may cause premature bolting. It will usually take about 5 weeks to produce transplants in the greenhouse that can be set out in the field. |
Growing transplants |
| Crop scheduling. For spring crops grown
in the southern states (Ga, N.C., S.C. Al.) the seeds should be sowed in
the greenhouse between January and March depending on the region and set
in the field from March to April. For fall direct seeding it would
be beneficial to sow seeds in mid July to September.
These times are very general and it really depends on which region you are in as to when you should plant. There is much difference in the mountains, piedmont and coastal plains of these states and proper planting time should be in tune with your specific environmental conditions. |
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| CULTURAL PRACTICES
Overview. Broccoli requires cool temperatures, irrigation, weed control, and disease and insect management for maximum production. Soils. The soil for broccoli must be fertile, well drained and high in organic matter. The optimum pH is between 5.7-6.5. Lime should be applied as needed according to soil tests. It is important to keep your pH levels at optimum because above or below could increase the susceptibility of the plant to disease and insects. Fertility. A soil test should be taken before the plants are placed in the soil. Fertility is similar in all the cole crops, but broccoli requires more boron for normal growth. To do a plant analysis in the field, collect about 12 mature leaves that are new growth. Solubor is a good source of boron to add to the soil. A ton of broccoli will remove 10 pounds of N, 3 pounds of P205 and 8 pounds of K20. If boron is deficient it can cause blackened hollow stem. |
Plant ready to form head |
Potassium deficiency |
Hollow heart - Boron deficiency |
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POST HARVEST
Field crates or baskets are used to pack the broccoli
in the field. The crates are then taken to the packing shelter and
bunched and iced. The plants need to be trimmed and graded.
The stems are usually cut from 6 to 8 inches in length and the leaves are
removed. The heads are bunched together tightly with twist
tie or rubber bands. Broccoli degrades rather quickly and needs to
be precooled at 32°F by vacuum cooling, hydrocooling, or ice.
Refrigeration is needed during transport for long distances.