Assessment of nutritive value, quality, and stability of cruciferous vegetables during storage and subsequent to processing

Abstract

Today the world is confronted with the need for additional food sources which should be easily available, cheap in cost, and high in nutritive value. This article is focused on these interests and critically reviews literature relating to cruciferous vegetables which are able to fulfill the needs. Among the horticultural considerations, the effects of variables such as cultivars, light intensity, growing season, climate and locations, soil fertility, and irrigation, on the nutritive value of these crops are examined. Statistical data from governmental and institutional studies are collected and analyzed to consider the production and performance aspects. Concerning the toxicological considerations, roles that the progoitrogenic thioglucosides play inside the body and the possible correlation between flavor and toxic components are elucidated. Emphasis has been placed on the effects of various handling, processing and storage processes on the nutritional retention of the product. Different processing methods and conditions are compared and discussed for their compatibility of optimum nutritional retention. By studying the compositional data ‐ including protein, magnesium, vitamin A, thiamine, riboflavin, niacin, and vitamin C ‐ of the 42 varieties of vegetables and fruits, most of the 12 cruciferous vegetables are found to be excellent sources of protein, minerals and vitamins. However, with no nutritional justification, these vegetables are facing a declined consumption. The absence of consumer awareness and the presence of off‐odor producing, sulfur‐containing volatiles are concluded as two major reasons for the declined consumption. The possible needs are suggested for further research in this unexplored, but surely rewarding, field.