BK Singh

Genetic improvement for improving nutritional quality in vegetable crops: A review

Karmakar P, Singh BK, Devi J Singh PM and Singh B. 2016. Genetic improvement for improving

nutritional quality in vegetable crops: A review. Vegetable Science 43(2): 145-155.

Abstract

Nutritional deficiency is one of the major problems globally, especially in resource poor developing countries distressing the economical, social and personal growth simultaneously. Vegetables are an indispensable component of balanced diets as they provide different vitamins, minerals, dietary fiber and phytonutrients required for growth and development of human beings; and are the best and cheapest sources of nutrients particularly to the vegetarians. During last century, the ever increasing population compelled agriculturists and plant breeders for intensive agriculture and development of high yielding varieties, respectively to increase productivity to feed the people. Presently, improving the nutrient concentration in edible plant parts has become a goal of plant/vegetable breeding because of the increasing public awareness towards human nutrition and health. Some land races, old varieties, pre-breeding lines and wild relatives are very good source of nutrients, generally governed by poly-genes and have ability to transfer the traits in elite background. Suitable poly-cross breeding approaches along with evaluation of large number of population would be the best to enhance the nutrient concentration in vegetables. Complementarily, the use of biotechnological tool and molecular marker-assisted selection will certainly expedite the pace and prospects of success for ‘‘nutrient biofortification’’ of vegetable crops.

Keywords: Vegetable, Nutrient, Breeding, Genetic resources, Biofortification, Minerals, Vitamins

Introduction

Vegetables have tremendous potential to alleviate malnutrition, hidden hunger and degenerative disease like cancer; Alzheimer and cardiovascular disease. Large part of global population, especially developing countries, lack adequate access to vegetables required for building and maintaining good health. Insufficient intake of nutrients is considered among the top 10 causes responsible for the mortality and accounted for 2.7 million deaths per annum globally (Ezzati et al. 2002). Malnutrition is more prevalent in the tropical countries because per capita availability and consumption of vegetables is lacking behind of the minimal standard of 73 kg/person/annum. The International Food Policy Research Institute predicts an 18% rise in the number of malnourished children from 2001–2020 (IFPRI 2001). Vegetable crops are recognized as the principal source of micronutrients, both macro and micro elements and loaded with phytonutraceuticals. This insight regarding the distinguished role of vegetables in nutritional security has steered to some efforts for improving nutritive quality further. There are so many vegetables which regarded as noteworthy sources for various minerals, vitamins, and as well as for valuable nutraceutical compounds of plant origin.

For intensive farming, the prime objective of genetic improvement of crop plant was to upsurge the productivity of crops by altering the primary morphological and physiological attributes (Moore and Janick 1983). Nevertheless, during recent times, the requirement in farming has altered towards the importance of crop varieties with improved nutritional and quality traits. During the last three decades, breeding objectives have prioritized for the growing attention for obtaining new standard of quality traits, more particularly nutritive and nutraceutical value (Kumar et al. 2009). Improving quality parameters of food has become one of the main objectives of vegetable breeding as the public awareness related to nutraceutical compounds on human nutrition and health increasing day by day. During the course of domestication and genetic improvement of crop plants, several characters were left behind in the wild relatives, primitive, old and obsolete varieties.

Extensive screening of germplasm to find out genetic variation, together with conventional breeding and effective selection procedures is prerequisite to breed novel genotypes with improved nutritional quality. Furthermore, elaborative research is essential to estimate the influence of growing environment and agronomic packages on these newly developed nutritionally enriched genotypes with standard cultivars. Different techniques based on molecular biology can be efficiently exploited to identify, map and clone the gene(s) that regulate the synthesis pathways of carotenoid, ascorbic acid and flavonoid. Biofortification at the crop level can be achieved through the transfer of genes conferring enhanced nutritional traits directly into elite breeding lines and generating transgenic plants. Transgenic plants have been developed in several plant species for producing enhanced levels of beta carotene. Unlike traditional breeding, genetic engineering has the unique benefits to speed up, straight forward development of genotypes, simplicity, make possible for multiple and concurrent biofortification for various phytonutrients, and unlimited admittance to genetic diversity (gene from bacterium, animal and even totally synthetic gene or gene which is artificially tailored that do not present in nature).

Nutritional quality of vegetables

Vegetables are recognized as an indispensable component of balanced diets because they provide different vitamins, minerals, dietary fiber and phytochemicals in food we consume. Vegetables constitute a main part of the human diet across the globe and occupy crucial role in human nutrition by acting as sources of phytoneutraceuticals which includes different vitamins (viz., C, A, B1, B6, B9, E), minerals, dietary fiber and phytochemicals (Craig and Beck 1999; Wargovich 2000). Consumption of vegetables in the daily diet improves digestive system, vision, and decreased risk various heart related ailments, diabetes, and cancer. Some phytochemicals found in vegetables are well known antioxidant and reduce the threat of chronic disease by neutralizing free radicals, detoxification of carcinogens, changing metabolic activation, and manipulating processes that alter the course of tumor cells. Each vegetable group has a distinct combination of phyto-nutriceuticals which differentiate them from other groups and crops within same group (Dias 2012).

Crops of the Apiaceae family like carrot, celery and parsley are rich in flavonoids, carotenoids, ascorbic acid and vitamin E (Nielsen et al. 1999, Ching and Mohamed 2001, Horbowicz et al. 2008). In carrot, the levels of carotenoid have improved spectacularly during last forty years through traditional breeding and reached up to a level of 1000 ppm on the basis fresh weight (Simon and Goldman 2007). The vegetables belonging to Compositae family i.e. lettuce and chicory are enriched with flavonoids, tocopherols and conjugated quercetin, (Crozier et al. 2000, Almeida 2006). The Cucurbitaceous vegetables (pumpkin, squash, melon, cucumber) are good source of vitamin C, carotenoids and tocopherols (Dhillon et al. 2012). All the legumes like bean, pea and soybean are rich in isoflavonoids and dietary fiber (Mishra 2012). Cruciferous vegetables includings cabbage, broccoli, cauliflower, Brussels sprouts, kales, Chinese cabbage etc., are the richest sources of glucosinolates, minerals and carotenoids (Dias 2012, Singh et al. 2012). The glucosenolates of crucifers have been demonstrated to protect from cancer of lung, prostate, breast, and chemically induced cancers (Verhoeven et al. 1996, Traka 2010).

The utilization of solanaceous vegetables in traditional therapy is reported from prehistoric times. There are substantial variations in the phytonutrient content among the vegetables of solanaceae family (Dias 2012). As far as food composition concerned, the tomato has a distinctive nutritional and phytochemical composition. It contains noteworthy quantities of various type carotene (α-, β-, γ-, δ-carotene) varying in concentrations from 0.6 to 2.0 mg/kg (Albushita et al. 2000, Leonardi et al. 2000). Fresh peppers are considered as excellent sources of carotenoids, dietary fibre, ascorbic acid, vitamin K, and flavonoids (Bosland 1996). Red peppers also contain appreciable amount of lycopene and β-cryptoxanthin. The most important phytonutraceuticals in chilli peppers are various capsaicinnoids. More than twenty types of capsaicinoids either belong to capsaicin or dihydrocapsaicin were reported in chilli pepper (Nelson 1919). Phytonutraceuticals present in brinjal include various phenolic compounds like chlorogenic acid and caffeic; and flavonoids like nasunin. Delphinidin- 3-(coumaroylrutinoside)-5-glucoside is also known as nasusin is predominant compound in brinjal. It is the component of the anthocyanin responsible for purple pigmentation in the peel of brinjal (Noda et al. 1998 and 2000). It is also considered as a decent source of vitamin K, magnesium, heart healthy copper, ascorbic acid, niacin vitamin B6 and folic acid (Ensminger et al. 1986, Wood 1988).

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BK Singh

Sunday, 28 August 2022

IC0619019 (VRCHE-2): A bathua genotype for higher nutrient and yield

Breeding Cauliflower: A Review

Welsh onion (Allium fistulosum L.): A promising spicing-culinary herb of Mizoram

Pigmented radish (Raphanus sativus): Genetic variability, heritability and inter-relationships of total phenolics, anthocyanins and antioxidant activity

High resolution LC-MS characterization of phenolic compounds and the evaluation of antioxidant properties of a tropical purple radish genotype

VRKALE-1: A tropical kale, first of its kind in the world

Saturday, 26 August 2017

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