Sprouts, Brussels

A firm soil with a good tilth is required. Compacted soils may require sub-soiling before ploughing and harrowing/discing. 

Processed (freezing) crops may be direct drilled from March to April at close spacings. Transplanting of modules starts in April, until the first week in June at a target spacing of 60 x 38 cm. Later planting will lead to reduced yield even with late maturing varieties. Early varieties mature in 5-6 months, whereas late varieties mature in 10-11 months. 

The crop fits well into a cereal rotation on land that is clean and fertile. The earliest crops are cleared by the end of September and so it is possible to follow with winter wheat. Where club root is a problem, particularly on acid soils, brassicas should be grown no more than one year in four or five with a plaimed liming poUcy before planting. It is possible to grow brassicas continuously on a high pH soil. 

Established pereimial weeds should be controlled prior to transplanting or drilhng. Oilseed rape volunteers and potato groundkeepers can cause a problem in some crops. 

Irrigation may be applied before drilling or after transplanting to aid establishment. Irrigating early and mid-season sprouts may increase yield and quality. 

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Arable farmers in the UK rarely grow more than one crop in a year, but horticulturalists may grow two or more crops in a year on the same soil, so the question of crop sequences is more intense for them, particularly as Brassica vegetables, such as cabbages and brussel sprouts, can leave large organic as well as mineral nitrogen residues. 

Rosen-geruch, m. rose odor, -gewachse, n.pi. (Bot.) Rosaceae. -holz, n. rosewood, -honig, m. (Pharm.) honey of rose, -kohl, m. Brussels sprouts, -konserve, /. (Pharm.) confection of rose, -kranz, m. rosary rose garland. 

Sprossen-bier, n. spruce beer, -extrakt, m. essence of spruce, -flchte, /. spruce fir, (true) spruce, -kohl, m. broccoli (Briisseler) Brussels sprouts, -tanne, /. hemlock spruce. Sprosskelmung, /. sprouting, budding. Sprdsshng, m. = Spross. 

In the turnip, the concentration was 63 p.p.m. Toxic action against various insects was established. Two cabbage varieties, cauliflower, brussels sprouts, broccoli, kale, mustard, and kohlrabi also contain 2-phenylethyl isothiocyanate as evidenced by gas liquid chromatography and bioassay. Only root tissues had insecticidal activity. 

Fig. 4.1 Sinigrin is an aliphatic glucosinolate that occurs at significant levels in the human diet, notably in mustard and Brussels sprouts. When brought into contact with myrosinase, derived either from plant cells or from colonic bacteria, it is broken down to yield a variety of products including the acrid, volatile, biologically active compoimd...

Brussels sprouts/broccoli/ cabbage/mustard/garden cress/ cauliflower... 

Brussels sprouts/broccoli Brussels sprouts/red cabbage Brussels sprouts/cabbage/ mustard/garden cress/cauliflower... 

VAN DOORN H (1999) Development of vegetables with improved consumer quality A case study in Brussels sprout. PhD Thesis. Wageningen Agricultural University Wageningen. 254. 

FENWICK G R, GRIFFITHS N M and HEANEY R K (1983) Bittemess in Brussels sprouts (Brassica oleracea L. vat gemmifera) The role of glucosinolates and their breakdown products , J Sci Food Agric, 34 73-80. 

VAN DOORN H E, VAN DER KRUK G C, VAN HOLST G-J, RAAIJMAKERS-RUIJS N C M E, POSTMA E, GROENEWEG B and JONGEN w H F (1998) The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts , J Sci Food Agric, 78 30-38. 

WALLiGM A, KINGSTON s, STAACK R and JEFFEREY E H (1998) Induction of rat pancreatic glutathione S-transferase and qitinone reductase activities by a mixture of glucosinolate breakdown derivatives foimd in Brussels sprouts . Food Chem Toxicol, 36 365-73. 

STAACK R, KINGSTON s, WALLiG M A and JEFFERY E H (1998) A Comparison of the individual and collective effects of four glucosinolate breakdown products from Brussels sprouts on induction of detoxification enzymes , Toxicol Appl Pharmacol, 149 17-23. 

Tomato, watermelon, pink grapefruit, papaya, guava, rose hip Carrot, apricot, mango, red pepper, kale, spinach, broccoli Carrot, collard green, pumpkin, corn, yellow pepper, cloudberry Kale, spinach, broccoli, pea, Brussels sprout, collard green, lettuce, corn, egg yolk... 

Green pepper (Capsicum annuum L.) Brussels sprout (Brassica oleracea)... 

Brussels sprouts Basil Apple, green Apple, red... 

A sample of hops which had been treated with tetraethyl pyrophosphate showed a negative chemical analysis. The plant material was also extracted and the extract added to the drinking water of test animals and sensitive insects. The animals and insects that drank this treated water for several days showed no reaction. With the sensitive insects it would have been possible to detect even a few parts per million. In addition, there have been extensive commercial field applications of the chemical in dust and spray form to crops such as apples, pears, grapes, celery, broccoli, Brussels sprouts, and others up to within a few days of harvest there has been no detectable poison residue on any of the crops. The lack of poison residue with use of tetraethyl pyrophosphate is due to the fact that it hydrolyzes within a few hours of application, breaking down into transient nonresidual and nonpoisonous chemicals. Thus it is possible to use tetraethyl pyrophosphate well up to harvest time of food products without danger of residual poison on crops. The fact that the chemical is used in extremely small amounts is a definite advantage in respect to freedom from poison residue. 

Marks H S, Hilson J A, Leichtweis H C and Stoewsand G S (1992), S-Methylcysteine sulfoxide in Brassica vegetables and formation of methyl methanethiosulfinate from Brussels sprouts , J Agric Food Chem, 40, 2098-2101. 

The family Cruciferae contains several economically important vegetables, such as broccoli, Brussels sprouts, cabbage, and cauliflower. There has always been some ambivalence about the use of these vegetables. While some of them have desirable, pungent flavors, cooking odors tend to deter their consumption. It is stated that cauliflowers are rarely purchased in France and there is a relatively low consumption of sauerkraut in the USA.55... 

Glucoiberin 4-methyl- sulfinylpropyl Broccoli Brassica oleracea botrytis asparagoides), Brussels sprouts B. oleracea gemmifera), cabbage (B. oleracea capitata)... 

Verhagen H, Poulsen HE, Loft S, Van-Poppel G, Willems MI and Van-Bladeren PJ. 1995. Reduction of oxidative DNA-damage in humans by Brussels sprouts. Carcinogenesis 16(4) 969—970. 

Flavones Apigenin, luteolin Beets, bell peppers, Brussels sprouts, cabbage, cauliflower, celery, chives, kale, lettuces, spinach, peppers, tomatoes, watercress... 

Hot water treatment was reported to delay carotenoid synthesis and thus yellowing of broccoli florets (at 40°C for 60 min) and kale (at 45°C for 30 min), but did not affect Brussels sprouts (Wang 2000). Hot air treatment (38°C and 95% RH for 24 hr) slightly decreased lycopene and (3-carotene content in tomato fruit (Yahia and others 2007) however, fruit heated at 34°C for 24 hr and stored 20°C developed higher lycopene and (3-carotene than nonheated fruit (Soto-Zamora and others 2005). Moist (100% RH) hot air (48.5 or 50°C) for 4 hr caused injury to papaya and losses in lycopene and (3-carotene, but similar treatment with dry air (50% RH), alone or in combination with thiabendazole, had no effect on lycopene and (3-carotene (Perez-Carrillo and Yahia 2004). High-temperature treatment also suppressed 1-aminocyclopropane-l-carboxylic acid oxidase activity and thus indirectly prevented carotenoid synthesis (Suzuki and others 2005). 

Wang CY. 2000. Effect of heat treatment on postharvest quality of kale, collard and Brussels sprouts. Acta Hort 518 71-78. 

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