Genetic and principal component analysis for agro-morphological traits, bioactive compounds, antioxidant activity variation in breeding lines of early Indian cauliflower and their suitability for breeding

References

• Allard, R.W. (1960). Principles of plant breeding. New York: John Wiley & Sons.
   Google Scholar
• Anonymous. (2017). Horticultural statistics at a glance. Horticulture Statistics Division, Department of Agriculture, Cooperation and Farmers Welfare, Ministry of Agriculture and Farmers Welfare, Govt of India, New Delhi.
   Google Scholar
• Apak, R., Güçlü, K., Özyürek, M., & Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52, 7970–7981. doi:10.1021/jf048741x
   PubMed Web of Science ®Google Scholar
• Bahorun, T., Luximon-Ramma, A., Crozier, A., & Aruoma, O. (2004). Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture, 84, 1553–1561. doi:10.1002/(ISSN)1097-0010
   Web of Science ®Google Scholar
• Benzie, I.F., & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76. doi:10.1006/abio.1996.0292
   PubMed Web of Science ®Google Scholar
• Bhandari, R.S., & Kwak, J.H. (2015). Chemical Composition and antioxidant activity in different tissues of Brassica vegetables. Molecules, 20, 1228–1243.
   PubMed Web of Science ®Google Scholar
• Bhandari, S. R. and Kwak, J. H. (2014). Seasonal variation in phytochemicals and antioxidant activities in different tissues of various Broccoli cultivars. African Journal of Biotechnology, 13, 604–615.
   Google Scholar
• Burton, G.W., & Devane, E.H. (1953). Estimating heritability in tall fescue (Festuca arundinacea) from replicated clonal material. Agronomy Journal, 45, 478–481. doi:10.2134/agronj1953.00021962004500100005x
   Web of Science ®Google Scholar
• Campbell, B., Han, D.Y., Triggs, C.M., Fraser, A.G., & Ferguson, L.R. (2012). Brassicaceae: Nutrient analysis and investigation of tolerability in people with Crohn’s disease in a New Zealand study. Functional Foods in Health and Disease, 2, 460–486. doi:10.31989/ffhd.v2i11.70
   Google Scholar
• Cartea, M.E., Francisco, M., Soengas, P., & Velasco, P. (2011). Phenolic compounds in brassica vegetables. Molecules, 16, 251–280. doi:10.3390/molecules16010251
   Web of Science ®Google Scholar
• Cheng, H., Chen, J., Chen, S.G., Wu, D., Liu, D.H., & Ye, X.Q. (2015). Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–Olfactometry and an electronic nose combined with principal component analysis. Food Research International, 72, 8–15. doi:10.1016/j.foodres.2015.03.006
   Web of Science ®Google Scholar
• Davey, M.W., Van Montagu, M., Inzé, D., Sanmartin, M., Kanellis, A., & Smirnoff, N. (2000). Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. Journal of the Science of Food and Agriculture, 80, 825–860. doi:10.1002/(SICI)1097-0010(20000515)80:7<825::AID-JSFA598>3.0.CO;2-6
   Web of Science ®Google Scholar
• Faller, A.L.K., & Fialho, E. (2009). The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Research International, 42, 210–215. doi:10.1016/j.foodres.2008.10.009
   Web of Science ®Google Scholar
• Ferreres, F., Sousa, C., Valentão, P., Seabra, R.M., Pereira, J.A., & Andrade, P.B. (2007). Tronchuda cabbage (Brassica oleracea L. var. costata DC) seeds: Phytochemical characterization and antioxidant potential. Food Chemistry, 101, 549–558. doi:10.1016/j.foodchem.2006.02.013
   Web of Science ®Google Scholar
• Girgin, N., & El, S.N. (2015). Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. botrytis). Journal of Food Composition and Analysis, 37, 119–127. doi:10.1016/j.jfca.2014.04.013
   Web of Science ®Google Scholar
• Gliszczynska-Swiglo, A., Ciska, E., Pawlak-Lemanska, K., Chmielewski, J., Borkowski, T., & Tyrakowska, B. (2006). Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives & Contaminants, 23, 1088–1098. doi:10.1080/02652030600887594
   PubMed Web of Science ®Google Scholar
• Jagota, S.K., & Dani, H.M. (1982). A new colorimetric technique for the estimation of vitamin C using Folin phenol reagent. Analytical Biochemistry, 127, 178–182.
   PubMed Web of Science ®Google Scholar
• Jahangir, M., Kim, H.K., Choi, Y.H., & Verpoorte, R. (2009). Health affecting compounds in Brassicaceae. Comprehensive Reviews in Food Science and Food Safety, 8, 31–43. doi:10.1111/crfs.2009.8.issue-2
   Web of Science ®Google Scholar
• Koh, E., Wimalasiri, K.M.S., Chassy, A.W., & Mitchell, A.E. (2009). Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli. Journal of Food Composition and Analysis, 22, 637–643. doi:10.1016/j.jfca.2009.01.019
   Web of Science ®Google Scholar
• Kumar, M., Sharma, S.R., Kalia, P., & Saha, P. (2011). Genetic variability and character association for yield and quality traits in early maturing Indian cauliflowers. Indian Journal of Horticulture, 68, 206–211.
   Web of Science ®Google Scholar
• Lee, J.G., Kwak, J.H., Um, Y.C., Lee, S.G., Jang, Y.A., & Choi, C.S. (2012). Variation of glucosinolate contents among domestic broccoli (Brassica oleracea L. var. italica) accessions. Korean Journal of Horticultural Science and Technology, 30, 743–750. doi:10.7235/hort.2012.12124
   Web of Science ®Google Scholar
• Lo Scalzo, R., Bianchi, G., Genna, A., & Summa, C. (2007). Antioxidant properties and lipidic profile as quality indexes of cauliflower (Brassica oleracea L. var. botrytis) in relation to harvest time. Food Chemistry, 100, 1019–1025. doi:10.1016/j.foodchem.2005.10.054
   Web of Science ®Google Scholar
• Mahalanobis, P.C. (1936). On the generalized distance in statistics. Proceeding of National Institute of Sciences, India, 2, 49–55.
   Google Scholar
• Malick, C.P., & Singh, M.B. (1980). Phenolics. In: Plant enzymology and histoenzymology (pp. 286). New Delhi: Kalyani Publishers.
   Google Scholar
• Panse, V.G., & Sukhatme, P.V. (1954). Statistical methods for agricultural workers. New Delhi: Indian Council of Agricultural Research Publications.
   Google Scholar
• Picchi, V., Migliori, C., Scalzo, R.L., Campanelli, G., Ferrari, V., & Di Cesare, L.F. (2012). Phytochemical content in organic and conventionally grown Italian cauliflower. Food Chemistry, 130, 501–509. doi:10.1016/j.foodchem.2011.07.036
   Web of Science ®Google Scholar
• Pourcel, L., Routaboul, J.M., Cheynier, V., Lepiniec, L., & Debeaujon, I. (2007). Flavonoid oxidation in plants: From biochemical properties to physiological functions. Trends in Plant Science, 12, 29–36. doi:10.1016/j.tplants.2006.11.006
   PubMed Web of Science ®Google Scholar
• PPV&FRA. (2009). Guidelines for the conduct of test for distinctness, uniformity and stability on cauliflower (Brassica oleracea var. botrytis L.). Govt. of India, New Delhi. SG.36.2009.
   Google Scholar
• Qin, Z.H., Pang, X.L., Chen, D., Cheng, H., Hu, X.S., & Wu, J.H. (2013). Evaluation of Chinese tea by the electronic nose and gas chromatography–Mass spectrometry: Correlation with sensory properties and classification according to grade level. Food Research International, 53, 864–874. doi:10.1016/j.foodres.2013.02.005
   Web of Science ®Google Scholar
• Rahman, M.M., & Al Munsur, M.A.Z. (2009). Genetic divergence analysis of lime. Journal of the Bangladesh Agricultural University, 7, 33–37. doi:10.3329/jbau.v7i1.4795
   Google Scholar
• Rao, C.R. (1952). Advance statistical methods for biometrical research (pp. 390). New York: John Wiley and Sons.
   Google Scholar
• Razis, A.F.A., & Noor, N.M. (2013). Cruceferous vegetables: Dietary phytochemicals for cancer prevention. Asian Pacific Journal of Cancer Prevention, 14, 1565–1570. doi:10.7314/APJCP.2013.14.3.1565
   PubMedGoogle Scholar
• Reddy, V.V.P., & Varalakshmi, B. (1995). Genetic variability and character association in tropical cauliflower. South Indian Horticulture, 43, 82–84.
   Google Scholar
• Singh, R., & Sharma, S.R. (2003). Cauliflower (Brassica oleracea var. botrytis). In: S. Thamburaj & N. Singh (Eds.), Vegetables, tubercrops and spices (pp. 76–97). New Delhi, India: Directorate of Information and Publications of Agriculture, Indian Council of Agricultural Research.
   Google Scholar
• Singh, S., Sharma, S.R., Kalia, P., Sharma, P., Kumar, V., Kumar, R., … Sharma, T.R. (2013). Screening of cauliflower (Brassica oleracea L. var. botrytis L.) germplasm for resistance to downy mildew [Hyaloperonospora parasitica Constant (Pers.: Fr)Fr.] and designing appropriate multiple resistance breeding strategies. Journal of Horticultural Science & Biotechnology, 88, 103–109. doi:10.1080/14620316.2013.11512942
   Web of Science ®Google Scholar
• Smirnoff, N. (1996). The function and metabolism of ascorbic acid in plants. Annals of Botany, 78, 661–669. doi:10.1006/anbo.1996.0175
   Web of Science ®Google Scholar
• Tsao, R., Yu, Q., Potter, J., & Chiba, M. (2002). Direct and simultaneous analysis of sinigrin and allyl isothiocyanate in mustard samples by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 50, 4749–4753.
   PubMed Web of Science ®Google Scholar
• Vanlalneihi, B., Saha, P., & Srivastava, M. (2017). Assessment of genetic variability and character association for yield and its contributing components in mid maturing Indian cauliflower. International Journal of Current Microbiology and Applied Sciences, 6, 2907–2913. doi:10.20546/ijcmas
   Google Scholar
• Volden, J., Bengtsson, G., & Wicklund, T. (2009). Glucosinolates, L-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage. Food Chemistry, 112, 967–976. doi:10.1016/j.foodchem.2008.07.018
   Web of Science ®Google Scholar
• Wu, X., Beecher, G.R., Holden, J., Haytowitz, D.B., Gebhardt, S.E., & Prior, R.L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry, 52, 4026–4037. doi:10.1021/jf049696w
   PubMed Web of Science ®Google Scholar
• Zhang, D., & Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Cheistry, 88, 503–509. doi:10.1016/j.foodchem.2004.01.065
   Web of Science ®Google Scholar