Cauliflower, Brassica oleracea botrytis

Various plants sprayed with 0.25 kg fenvalerate/ha all had measurable residues 7 days after application, and nondetectable residues 15 to 30 days after treatment (Jain etal. 1979). Washing plants in cold water to remove the pesticide was effective only on the initial day of application, removing 30 to 50%. Afterward, only 3 to 13% could be removed by washing. Cooking removed 71 to 88% of the fenvalerate residues on the initial day of treatment but in later samplings, removal was 68 to 70% in spinach (Spinacea oleracea) and tomatoes, and 38 to 40% in okra (Abelmoschus esculentus) and cauliflower (Brassica oleracea botrytis) (Jain et al. 1979). 

Cauliflower, Brassica oleracea botrytis, initial deposit of 0.86 mg/kg FW Initial deposit degraded to 0.3 mg/kg in 7 days, and was ND in 15 days 4... 

Cabbage Brassica oleracea Capitata Group) Cauliflower Brassica oleracea Botrytis Group) Chinese cabbage Brassica rapa Pekinensis Group) Cress Lepidium sativum)... 

Recently, the enzymatic hydrolysis of dehydroascorbic acid by cauliflower (Brassica oleracea botrytis) and bitter gourd (Momordica cha-rantia) extracts has been reported (T5). 

Cash v/, Anacardium occidentale, 523 Cassava, Manihot esculenta, 201, 229, 232 Cauliflower, Brassica oleracea botrytis, 298 Cedar, red, Juniperus virginiana, 581 Celery, Apium graveolans, 550 Cherry, Prunus avium, 429 Cherry laurel, Prunus laurocerasus, 202 Chestnut, Castana sp., 705 Clover... 

Llorach R, Espin JC, Tomas-Barberan FA and Ferreres F. 2003. Valorization of cauliflower (Brassica oleracea L. var. botrytis) by-products as a source of antioxidant phenolics. J Agric Food Chem 51 (8) 2181—2187. 

Llorach, R. Gil-Izquierdo, A. Ferreres, F. Tomas-Barberan, F.A. 2003. ffPLC-DAD-MS/MS ESI characterization of unusual highly glycosylated acylated flavonoids from cauliflower Brassica oleracea L. var. botrytis) agroindustrial byproducts. J. Agric. Food Chem. 51 3895-3899. 

Field experiments in New Zealand compared the effectiveness of seed-applied Mo and Mo applied by foliar spray on cauliflower (Brassica oleracea var. botrytis L.) growth (Scheffer and Wilson, 1987). Molybdenum (24 g Mo per 1kg seed) incorporated into the seed pellet was as effective as foliar Mo spray (1,025 g ha" ) for alleviating Mo deficiencies. However, Mo toxicity resulted when Mo was incorporated in the seed pellets at more than 115gkg-. ... 

Molybdenum deficiency in cauliflower Brassica oleracea var. botrytis L.) leads to the abnormality known as whiptail. In an early review by Stout and Johnson (1956) it was noted that Mo deficiency in cauliflower was first reported in the mid-1920s and was studied for the next 17 years. There is limited documentation of Mo deficiencies in field experiments on cauliflower, but more work has been done in greenhouses. Because this chapter deals mainly with reported yield increases, greenhouse data will be discussed only in terms of plant uptake, rather than yields. 

Brasilazina oil orange. See Solvent yellow 14 Brasilazina oil yellow R. See o-Am I noazotoluene Brassia oil. See Mustard oil Brassica botrytis. See Cauliflower (Brassica oleracea botyris) oil unsaponifiables Brassica campestris/Aleurites ford oil copolymer CAS 185323-46-0... 

Brassica oleracea botrytis unsaponifiables. See Cauliflower (Brassica oleracea botyris) oil unsaponifiables... 

Synonyms Brassica botrytis Brassica oleracea botrytis unsaponifiables Cauliflower... 

Cauliflower Brassica oleracea L. convar. Botrytis var. botrytis L. 

Cauliflower Brassica oleracea convar. botrytis var botrytis. Brassicaceae Cooked as a vegetable or used in salads (raw or pickled)... 

Immature Cauliflower gemmifera Brassica oleracea var. botrytis White 1... 

The components of cooked cauUflower Brassica oleracea var. botrytis) and broccoH B. 0 var. italica) aroma are similar to the aroma components of cabbage. Another important compound is the aldehyde nonanaL The typical odour of cauliflower comes from 3-(methylthio)propyl isothiocyanate (8-192), which is produced from glucosinolate glucoibervirin. The typical odour of broccoli is also due to the presence of 3-(methylsulfinyl)propyl isothiocyanate (8-193), which develops from glucosinolate glucoiberin. 

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