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Ppt cole crops
This document provides information on seed production techniques for cole crops such as cabbage, cauliflower, kale, and broccoli. It discusses the origin and importance of cole crops, as well as details on their scientific names, chromosome numbers, pollination type, and plant parts used. It then describes the methods of seed production for cabbage and cauliflower, including the in situ method, transplanting method, stump method, and head intact method. It also covers vernalization, special approaches like blanching and tying, and disbudding and staking. Finally, it discusses genetic mechanisms for hybrid seed production like self-incompatibility and cytoplasmic male sterility in cole crops.
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Ppt cole crops
- 2. Seed production techniquesin Cole crops P. J. Devaraju Professor and Head Dept of Seed Science and Technology GKVK, UAS Bengaluru.
- 3. • Cole cropsare the group of related vegetables belonging to the family Brassicaceae. • The word 'Cole’ is derived from Latin word `Caulis’ which means stem. • The term Cole was used to refer the group of highly differentiated plants originating from a single wild form known as “Cole Warts”. • This group of crops are recognized by the unique cross-shaped, yellow flowers hence, they called as Crucifers (Cruciferae). • Origin: Mediterranean region Introduction
- 4. Important Cole crops Kale Cabbage CauliflowerKnol Kohl Brussels sprouts Sprouting broccoli
- 5. Crops Scientific name Chromosome no.(2n) Typeof pollination Plant part used Cabbage Brassica oleraceae (L) var. capitata 18 Cross pollination (73 %) Head Cauliflower Brassica oleraceae (L) var. botrytis.L 18 Cross pollination (70 %) Curd Knol khol Brassica oleraceae (L) var. gongylodes 18 Cross pollination (91 %) Swollen stem Brussels Brassica oleraceae (L) var. gemnifera 18 Cross pollination (72 %) Sprouts Sprouting broccoli Brassica oleraceae (L) var. italica 18 Cross pollination (95 %) Flower heads Kale Brassica oleraceae (L) var. acephala 18 Cross pollination (83 %) Top leaves
- 6. IMPORTANCE • Low incarbohydrates, fats, calories. • Good source of protein (balanced), minerals, vitamin A, vitamin C and vitamin D. • Known for anticancer properties (-indole -3-carbinol). • Cabbage juice: against poisonous mushroom. • Flavor compound : sinigrin • Includes antioxidants – ascorbic acid, tocopherols, carotenoids, isothiocyanates, indoles, flavanoids.
- 7. Inflorescence • Inflorescence ofcrucifer is Raceme • Numerous small yellow/white flowers with • 4 petals, 6 stamens, of which 2 are short and other 4 stamens are longer than the style and • Single superior ovary. • The stigma receptive even 5 days before and 4 days after anthesis. • Flowers are protogynous in nature. • Major pollinators are honey bees and blowflies
- 8. Method of seedproduction in cabbage Cabbage requires two seasons to produce seeds. In the first season the heads are produced and in the following season seed production follows. Two methods are followed 1. In situ method - for certified seed production (Seed to seed method) 2. Transplanting method for nucleus seed production (Head to seed method)
- 9. Images of seedproduction methods
- 10. Images of cabbageseed production
- 11. Conti… In situ method •In this method, the crop is allowed to over winter and produce seeds in their original position, where they are first planted. • It is commonly used for foundation and certified seed production. Transplanting method • In this method the matured plants are uprooted and the outer whorls removed. • Then the plants are replanted in a well prepared new field. • In cabbage, during seed production, three methods have been followed to facilitate flowering and seed production.
- 12. Images of seedproduction methods
- 13. Stump method • Whenthe crop in the first season (fully matured), the heads are examined for true to type. • The plants with off type heads are removed. • Then the heads are cut just below the base by means of a sharp knife, keeping the stem with outer whorl of leaves intact. • The beheaded portion of the plant is called 'stump'.
- 14. Conti…. • The stumpsare either left in situ or replanted in the second season. • After over wintering (dormancy breaking), the buds sprouts from the axis of all the leaves and leaf scars. Advantages • Gives extra income by way of sale of heads • Crop matures 12 to 15 days earlier • Seed yield is slightly high. Disadvantage. • Flower stalks are decumbent and requires heavy staking.
- 15. Stump with centralcore intact method • When the crop is fully matured in first season, off type plants are removed and rejected. • When the head start bursting after over wintering, two vertical cross cuts are given to the head, taking care that the central growing point is not injured. • In the absence of such cuts, the heads burst out irregularly and sometimes the growing tip is broken.
- 16. Conti…. Advantages • Shoots arisingfrom main stem are not decumbent hence, heavy staking is not required. • Seed yield is high. Disadvantages • The chopped heads cannot be marketed.
- 17. Head intact method •In this method, when the crop is fully mature in first season, the heads are examined for true to type. • The plants with off type heads are removed from the field and rejected. • The head is kept intact and only a cross cut is given to facilitate the emergence of stalk.
- 18. Cont…… Advantages • Saves timeand labour. • heavy staking is not required. Disadvantages • Seed yield is slightly low as compared to other methods.
- 19. Vernalization The induction offlowering by prolonged exposure to low temperatures, as during the winter in a temperate climate. Mature vegetative plants, which are uprooted in autumn from the fields, potted and over wintered in a green house at temperatures between 5-10 °C Or they can be stored in trenches of the size of 3 m x 1 m x 1 m. Cabbage plants are stored in slanting position. The trenches are covered with the wooden planks. Heads are allowed to vernalize for 2 to 3 months at temperatures between 5-10 °C. Sharma, 2015
- 20. Method of seedproduction in cauliflower Step-1: Selection of an healthy, true to type curd Step-2: Sterilization. All the apparatus to be used for curd scooping i.e. knife; forceps etc. Step-3: Selection of curd and removing the central portion of the curd. To facilitate bolting, different curd- cutting methods like scooping, half curd cutting and curd pruning are recommended. These practices have impact on branching, seed yield and seed quality.
- 21. • Step-4: Cleaning. Afterremoving the core portion of the curd the wounds will be cleaned gently • Step-5: Protection from fungal infection using ‘Indofil’ or ‘Mancozeb’ • Step-6: Nursing: After removing the core portion of the cauliflower curd, proper nursing is need to be provided through side dressing of chemical fertilizer and organic manure. Seed production at early bolting stage. Seed Production at advance bolting stage
- 22. Special approaches (practicesto increase yield) 1. Blanching: • It is done to protect the curd from discoloration caused by the sun. • Leaves are tied over curds with coded strings or rubber bands • Blanching should begin about one week before harvest. • Self-blanching varieties are available, ex: snowball 2. Tying: is done to keep heads white, leaves are usually gathered around the head at about the time that they are 2 cm in diameter. Discolored curd
- 23. Disbudding & Staking •After the production of the desired number of siliqua the terminal part of each of the fruit stalks (peduncles) will be snapped to ensure better growth of the fruits and the seeds within it. • At this stage staking will be provided to the plants with suitable size sticks.
- 24. Self incompatibility:SI refers to the inability of a plant to set seed upon self pollination despite male and female gamete is viable, there is no seed set in self pollination Heteromorphic system • Pin type • Thrum type Homomorphic system • Sporophytic self incompatibility (SSI) i.e. (Cole crops) • Gametophytic self incompatibility (GSI) 24 In Brassica sps, the exploitation of heterosis is mainly through the Sporophytic self incompatibility
- 25. 25 Basic steps inthe use of SSI Identification of self-incompatible plants in diverse population/genotypes Development of homozygous self-incompatible lines Identification of S-alleles in the homozygous self- incompatible lines Detection of Establishment of inter-allelic relationships among the S-alleles Maintenance of parental self- incompatible lines Commercial hybrid seed production
- 26.
- 27. Crop Name ofHybrid Type of Genetic Mechanism (Parentage) Developing Institution Cabbage Pusa Cabbage Hybrid-1 Self-Incompatibility (PCH-1=83-1-621 x GA-111) IARI regional station, Katrain Cabbage H-43, H-44 Self-Incompatibility (H-43=S2S2 x Pusa Mukta) (H-44=S2S2 x Cornell 83-6) IARI regional station, Katrain Cauliflower Pusa Hybrid-2 Pusa Kartik Sankar Self-Incompatibility (Pusa Hybrid-2=CC x 18-19) (Pusa Kartik Sankar= CC 14 x 41-5) IARI, New Delhi Cauliflower Xiahua 6 ( heat-resistant ) Self-incompatibility Xiamen Agricultural Research Institute of Sciences, China, 2006 27
- 28. CMS is amaternally inherited trait encoded by a gene located in the mitochondria. Expression of a mitochondrial CMS gene can be masked by nuclear fertility restorer (Rf) genes, allowing the plant to produce functional pollen (Ogura 1968). CMS Lines CMS Lines in Brassica sps rr RR
- 29. Brassica napus ×Raphanus sativus Transfer of Ogura CMS into B. napus by intergeneric hybridization and repeated back- crossing. Brassica napus Male sterile with lack of Rf nuclear gene but produce a had chlorotic leaves at low temp. Brassica napus × Brassica napus (normal) Plants without chlorophyll deficiency but retaining the male sterility. Brassica napus Ogura CMS system Repeated back-cross Hiroshi and Shripad, 2014 Ogura cytoplasmic male sterility
- 30. Crop Name of Hybrid Typeof Genetic Mechanism (Parentage) Developing Institution Cabbage KCH-5 Ogura CMS IARI Regional Station, Katrain Cabbage H-11, H- 46 CMS (H11 = Cornell 83-23 x Golden acre), (H46 = Cornell 83-24 x Golden acre) IARI Regional Station, Katrain 30Hiroshi and Shripad, 2014
- 32. 32 Discovery Cabbage DrumheadCabbage Early jersey Wakefield Cabbage Ferry’s round Dutch Cabbage Glory of Enkhulzen cabbage Cabbage varietiesGolden Acre cabbage Red Acre Cabbage Beauty perfect cabbageGolden Cross cabbage All Season cabbage Brunswick cabbage Charleston Wakefield Cabbage Copenhagen market Cabbage Danish Ball head Cabbage Red Express Cabbage Earliana Cabbage King Slaw Cabbage
- 33. 33 Blues Chinese cabbage Chinaexpress Chinese cabbage Jade Pagoda Chinese cabbage Joi Choi Chinese Cabbage Ching Chiang Chinese Cabbage Pae Choi Chinese Cabbage Monument Chinese cabbage Michi hill Chinese cabbage Wong Bok Chinese cabbage Rubicon Chinese Cabbage Taisai Chinese Cabbage Chinese Cabbage varieties Mej Qing Choi chinese cabbage
- 34. 34 All the yearround Cauliflower Brocoverde Cauliflower Cheddar Cauliflower Early A Snowball Cauliflower Early dawn Cauliflower Graffiti Cauliflower Purple Cape Cauliflower Snow Crown Cauliflower Snowball self-blanching Cauliflower Violet queen Cauliflower Snowball Y improved cauliflower Cauliflower varieties Arka kranthi
- 35. 35 Early purple ViennaKohlrabi Early White Vienna Kohlrabi Kolibri Kohlrabi Grand Duke Kohlrabi Granlibakken Kohlrabi Kossak KohlrabiSuperschmelz Kohlrabi Gigante Kohlrabi Knol khol varieties
- 36. • The seedcrop should be harvested when most of the pods turn yellow-brown. After that pods are dried and threshed for seeds. • Cauliflower- 300-400 kg/ha, • Cabbage - 400-500 kg/ha , • Knol khol - 400 kg/ha. Seed Yield Prabhakar Singh et al., 2010 Harvesting
- 38. Reference • HEMANT KHULBE,PRABHA SHANKAR SHUKLA, DEEPA KHULBE AND SHAMBHOO PRASAD., 2010, Effect of Curd Size on Seed Yield of Cauliflower (Brassica oleracea var. botrytis L.).Bioscan.,3 (2): 130-132. • MONIRUZZAMAN, M., FIROZ, Z. A., RASHID1 AND HALIM, G. M., 2007,Effect of planting time and curd scooping on seed production of cauliflower var. ‘BARI FUL KAPI-1’. J. Sci.technol. 5: 67-73. • GEORGE NYARKO, PETER, G., ALDERSON AND JIM CRAIGON., 2006, Promotion of vigour in cabbage seed by osmotic priming pretreatment at both vernalisation and nonvernalisation temperatures. J. Hortil. Sci. Biotechnology., 81 (6) 971–974.
- 39.