How to improve vegetable brassica taste
Good nutrition is an essential pre-requisite for improved brassica sugar content, resulting in sweeter and tastier crops.
Sulphur is important for brassica flavour
Sulphur is an essential component of most flavour compounds in brassicas so any deficiency will result in reduced flavour and taste.
Sulphur is needed in brassicas to provide sweeter cabbages – with improved processing characteristics and better health providing properties. Good sulphur nutrition leads to sweeter cabbages.
Molybdenum and Zinc improve brassica sugar content
Molybdenum and zinc also increase sugars contents. When available in sufficient quantities, zinc increases the sugar content of leaves. Zinc forms stable complexes with proteins and is therefore a structural and functional element of many enzymes. Excessive use of phosphorus can restrict zinc uptake. Thus it is important that zinc and phosphorus is balanced.
Manganese deficiency leads to lower sugar content
Poor manganese supply also influences crop quality. Crops that are well supplied with manganese have higher sugar contents.
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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.
How to improve vegetable brassica appearance
Through its influence on growth and development, crop nutrition influences all aspects of vegetable brassica appearance including size, weight, compactness and colour.
How to improve storage quality and shelf life of brassicas
Crop nutrition influences characteristics such as dry matter, cell wall strength and moisture control which all affect storage quality and shelf life of all brassica vegetables.
