Week 10 Cool Crops Vegetables (PDF)

Vegetable production Cool Season Crops Dr. Waleed Al-Busaidi  Cole crops/Crucifers Cabbage Brassica oleracea capitata Cauliflower Brassica oleracea botrytis Broccoli Brassica oleracea italica - Similar cultural practice requirements an...

Vegetable production Cool Season Crops Dr. Waleed Al-Busaidi  Cole crops/Crucifers Cabbage Brassica oleracea capitata Cauliflower Brassica oleracea botrytis Broccoli Brassica oleracea italica - Similar cultural practice requirements and insects/diseases problems - All hardy, cool season crops ; annuals / biennials  Common Name: Cabbage Scientific Name: Brassica oleraceae var. capitata  Cabbage Brassica oleracea capitata Brassicaceae/ Mustard - Native to Europe - Wide range of color from green to purple - Leaf character from smooth to savory - Head from flat to pointed - Maturity varies 55-130 days - Fresh in salads or coleslaw and cooked - Wild cabbage winter annual Cabbage leaves in head showing wrapper leaves, densely packed center leaves, and central core (stem)…..  Uses of cabbage- varieties and types used for each Freshmarket- smaller, round/pointed heads, green color, sweet or mild flavor, can be “savoy” type Salad processing- larger, pale color, small core, sweet/mild flavor Sauerkraut- large, very pale, small core, some Specialty cabbages Red varieties- used for color, mixed with green pigments cause the red color) (anthocyanin Savoy- ‘crinkled’ leaves. Tender and mild flavored Economical status - Grown as fresh market or processing varieties - Contain Vitamins A and C - High freezing tolerant new varieties tolerate high temperatures - During early stages do not head, when leaves become large and growth accelerates, new leaves start forming the head - Root system is fibrous and finely branched - Exposure to low or high temperature induce flowering Cabbage forming a head Crop establishments and maintenance - Cabbage will grow fine in a wide variety of soils - Well-drained, loam soils rich in organic matter with a pH of 6.0 and above. Sandy loam soils are fine for earlier plantings of cabbage. - Cabbage is a heavy feeder need more fertilizers - Transplanted crop - Seedlings at 4-6 weeks. - Seedlings should be set out at 30-45 cm within rows spaced 95 cm apart Disorders - Head Cracking results from high soil moisture following dry period thus good fertilizer and water management required - Tip Burn results from Ca deficiency Disease - Fusarium club rot black rot - Black leg downy mildew Viruses - Insects - Cabbage maggots cabbage worms Aphids Thirps Harvesting - 65-100 days after planting. - Heads should be harvested when firm and before they split or burst. - A cabbage is mature when the head is firm to touch. Heads firm gradually until they become hard. If left too long the heads can split and become unmarketable. - Cutting is usually carried out in the morning and heads are cut so that a few wrapper leaves are present to protect the heart. - If harvesting for fresh market, leave 4-6 wrapper leaves attached to the head for display. - Cut by hand for fresh market - Storage temperature 2-4 oC/ RH 90-95%  Harvesting cabbage https://www.youtube.com/watch?v=yFiZYPagYJc&t=4s Cauliflower Brassica oleraceae Botrysis Cruciferae/ Mustard - Originally temperate zone crop - Fast growing crop from seeding to harvest - Any delay will result in prevention of head/curd formation - Breeders developed varieties that can grow in the tropics - Not rich in vitamins and minerals - Edible portion is curd  immature stem/shoot pieces and flower buds (inflorescences) Crop establishment and maintenance - Similar to cabbage - Transplanted or direct seeding Very sensitive to environment variation: Too much heat prevents the head from forming Plant is more sensitive to cold than cabbage - Temperature 16-18 oC - Well drained soils - pH> 5.5 - Organic matter added to soil and fertilizers before planting - N added in 2 doses; 1st dose 2-3 weeks after transplanting 2nd dose at curd development – Is the most difficult to grow among the brassica crops Must be blanched - Regular irrigation - Cultivation should be shallow - Cauliflower is unique in that is has to be blanched (kept away from light) to keep the curds white. This is a process where the leaves are gathered and tied around the head when it begins to form. - Some cultivars of cauliflower are self-blanching types where the leaves naturally grow and cover the head as it begins to form Blanching: When head starts to form (about the size of a golf ball) pull leaves over the head and clip them with a clothespin, rubber band, etc to keep the head developing in the shade.  Brocco li -Heading -Sprouting Broccoli or Italian Sprouting Broccoli An excellent source of vitamin C as well as other vitamins and minerals. Light cooking/steaming to preserve vitamins losses Used for the stems/stalks and immature flower buds at the top of a plant. Broccoli variety characteristics Early to late Head flat or domed –tight or loose Florets green or slight yellow center Head color (green-blue green)  Goo d Not good Premature Heading or Buttoning or Bolting Causes for ‘buttoning’ Exposed to cold Inadequate fertilizer during early growth Irreversible process-plant will never develop  New Varieties: Heading broccoli and cauliflower ‘combinations’ (botrytis group) Heading broccoli (looks like cauliflower) – green or purple ‘Broccoflower’- heading type of cauliflower/broccoli with a green color to the head  Chinese cabbage plant- dense, dark Brassica leaves. rapa Cultivar group: Pekinensis Group Origin - China, before the 15th century Not as cold-hardy as cabbage or broccoli. Sometimes called “Napa cabbage.” Chinese cabbage (looser, more upright head) with a mild, celery-flavored taste. Open headed Used in stir-fry, light type- lettuce cooking or shredded in like  Kohlra bi (Brassica Oleracea, Gongylodes group) Less common than other Brassicas, but becoming more popular fresh market vegetable Native to Europe where it is more commonly used. Same family and species as collards, broccoli, cauliflower, cabbage Culture Transplanted or direct seeded Optimal growth at 15-20 degrees, will tolerate heat better than other cole crops Quick growing, as short as 55 days from seed to harvest. Green and purple cultivars Grown for its enlarged lower stem Natural biennial, can bolt if exposed to cold temperatures (under 10 degrees) – Vernalization- cool temperatures needed to induce flowering in some plants  Harve st Harvest when 4-6 cm wide for best flavor and texture (gets woody with size and higher temperatures) Some varieties can remain tender as they get larger (‘Kossack’) Taproot and lower leaves trimmed off Leaves can be harvested and used like kale, collards  Turnip s- rapa Brassica (Rapifera group) Cruiciferae/Brassicaceae family Wild ancestors found all over Asia and Europe.  Bota ny Used for its enlarged taproot Natural biennial Turnips are usually white Typically 8-12 leaves/plant with small hairs.  Varieties Salad-type: – Scarlet Queen-red skin (43 days) – Hakurei (40-50 days) Golden Ball-yellow flesh (65 days) Shogoin- grown for greens Purple Top White Globe- (55 days)  Cultivati Cool season crop. on Cool hardy- optimum germination temperatures from 15- 20 C, and optimal growth temperatures from 4 to 15 C. Spaced at 7-10 cm between plants and 30-45 cm between rows. Prefers well drained loam soils with slightly acidic pH. Usually harvested 45-65 days from planting. Greens are edible, more desirable when young and tender. Growing for different uses will lead to different timing/methods of harvest.  Turnips Rutabaga (Brassica rapa) Brassica napobrassica Cruciferae or mustard family - Turnip native to temperate regions of Western Asia - Rutabaga cross between turnip & cabbage - Both biennial & have similar cultural practice - Among the most commonly grown and widely adapted root crops. - Similar in plant size and general characteristics. - Both high energy efficient - Leaves more value as source of vitamins - Used as high value feed for milk cattle  Turnips Rutabaga (Brassica rapa) Brassica napobrassica Cruciferae or mustard family -Turnip native to temperate regions of Western Asia - Rutabaga cross between turnip & cabbage -Both biennial & have similar cultural practice - among the most commonly grown and widely adapted root crops. - similar in plant size and general characteristics. - Both high energy efficient -Leaves more value as source of vitamins -Used as high value feed for milk cattle  Turnips Rutabaga - light green, thin and hairy leaves -Bluish- green, thick and smooth - Roots have little/ no neck - Roots more elongated a thick, a distinct taproot leafy neck & roots originating from the underside edible root as well as from the taproot. - Quick to grow - Month longer - Skin white, yellow, purple, red - Purple , yellow - Flesh white, yellow - Yellow -Low in nutrition - High in nutrition Carrot Daucus carota sativa Umbelliferae -Primary center of origin is Afghanistan - Annual (wild) or biennial (cultivated) -Cultivated for the enlarged fleshy taproot -Eaten raw, cooked in many dishes or as juices -They are sold in bunches, or canned, frozen, or dehydrated - Rich in Vit A, relatively high in fiber and diuretic, and eliminating uric acid (gout) - Contain essential oil that give it its characteristic & aroma Development - Edible part is root - Require cool nights to reduce respiration rate for metabolites storage -16 21 oC optimum temperature for root growth; > temperature reduce root length - Higher temperature cause bitterness, woodiness, and reductions in root sugar and color - Color varies from deep purple (Anthocyanin) to white - Orange color in root is Beta-carotene -Flowers in an umbel - Flowering: need 6-8 weeks below 10 oC for flower induction Crop establishment and maintenance - Precision seeding is necessary because thinning of carrots is unlikely to be a viable option for managing crop density - Direct seeding in bands 7.5 – 10 cm wide - Seedbed preparation, usually as raised beds. - Most critical growth stage is emergence due to shallow planting depth. - Seed beds must kept moist during germination and emergence. - Well-drained, friable sandy loam types with pH of 6.5 - 7.8. - Extremely sensitive to soil salinity and crusting. - Sprinkler or furrow irrigation is used. - Uneven moisture can cause cracking and malformed roots; hardpans and compacted soil can also cause malformed or forked roots. - Irrigation should be discontinued 2-3 weeks before harvesting to increase the sweetness and taste of the carrots. Disorder Growth Cracks. -This problem is caused by incorrect irrigation. Letting the soil dry out for two long or keeping it too wet may cause this problem. - Forked Carrots. - Heavy or rocky soil may cause your carrots to form multiple forks. Limited Root Growth. - Thinning plants will help to form deep roots. excessive nitrogen in the soil should be avoided Green Tops. - If the roots are forming too close to the soil level, the tops of carrots may turn green with sun exposure. - A layer of mulch 3-4 inches deep will help with this problem. Wait for the seedlings to appear before you add mulch Harvesting - Root carrots are ready to harvest in 60 to 150 days depending on the variety. Mature carrots can be stored 7-9 months at cold temperatures 0 °C with 90-95% R.H. Carrots with tops on can be held only 2-3 weeks at best Carrots are usually stored in poly bags. Exposure to ethylene (gas produced by ripening fruits such as tomato, apple, pears, etc) produces a bitter flavor in carrots. Must be kept isolated from these crop in storage or in BEET Beta vulgaris Chenopodiaceae/Goosefoot family - Pot herb & a root vegetable leaf & root consumed - Sugar crop -A cool season biennial vegetable - The tops are cooked or served fresh as greens and the roots pickled for salads or cooked whole, then sliced or diced and as juice. - Originated in the Mediterranean regions of Europe and North Africa - Cultivar differences in color range from deep red to bright yellow. -Tops are excellent source of vitamin A and the roots are a good source of vitamin C - Production of the enlarged hypocotyl occurs most significantly when cool nights slow plant respiration, allowing for an accumulation of carbohydrates Modern Cultivars: Classified by: Shape Color Time of maturity Intended use -Cool Weather Benefits: Promotes high sugar content and deep coloration in beets. Enhances pigment synthesis, including: Betaaxanthin (yellow pigment). Betacyanin (red pigment, similar to anthocyanin). Crop establishment and maintenance - Best grown at 16-20 oC - Well drained, sandy loam - The optimum soil pH for beets is 6.0 to 6.8, but pH up to 7.6 can be tolerated -Raised beds are best for water management -Thinning is must after germination -Ready for market 50 to 75 days after planting. - Harvesting: -Roots should be 2.5 to 5 cm in diameter for bunching and 2.5 to 10 cm for processing. - Tops are removed after harvesting and roots graded and cracked and damaged roots removed - Beets larger than 7.5 cm in diameter are often fibrous and woody. - Beet greens are packed with nutritional value but must be prepared separately. -Storage similar to carrot. Radish Raphanus sativus Brassicaceae / Mustard - Native to China - A diversely formed root vegetable and has many uses worldwide - Radish is a cool-season crop biennial crop - both leaves and root are used -Spring/summer radish types developed to grown under relatively high temperatures in very short duration 25-40 days -Normal winter radish take 50-70 days to develop harvestable root -Chilling temperature for winter types required to induce bolting/flowering - Suitable for successive cropping and as an intercrop in slow growing and long duration crops; cabbage, cauliflower, chilies and tomatoes - can be grown on raised bed or flat as multiple rows 20-25 cm a part -Directed seeded -Thinning is practiced -Over-mature radish tends to be pithy (vacuolated) or spongy in texture and may develop harsh flavors, for most palates.