Vegetable crop breeding for increased antioxidant content is a promising direction for healthy food production

The article presents the directions and results of breeding work of FSBSI Federal Scientific Centre for Vegetable Growing for improved biochemical composition of vegetable crops. The gene pool of traditional and rare vegetable crops is evaluated by their antioxidant properties, the best samples with...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-01, Vol.953 (1), p.12025
Main Authors: Pivovarov, V F, Soldatenko, A V, Pishnaya, O N
Format: Article
Language:English
Subjects:
Antioxidants
Ascorbic acid
Biochemical composition
Biochemistry
Carotenoids
Composition
Crops
Dry matter
Energy costs
Energy sources
Food
Food production
Functional foods & nutraceuticals
Gene pool
Hybrids
Onions
Phenols
Plant breeding
Seedlings
Sugar
Trace elements
Traditional foods
Vegetables
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Summary:The article presents the directions and results of breeding work of FSBSI Federal Scientific Centre for Vegetable Growing for improved biochemical composition of vegetable crops. The gene pool of traditional and rare vegetable crops is evaluated by their antioxidant properties, the best samples with high content of dry matter, sugars, ascorbic acid, carotenoids, phenolic compounds, macro- and microelements are selected as the starting material for further breeding for improved biochemical composition. Especially valuable in this direction are cabbages, onions, pumpkins, nightshades, root crops, greens and low-spreading crops. It is shown that in recent years there has been considerable interest in the food use of seedlings of various vegetable crops. Scientists and breeders are increasingly turning to wild species as sources of new material to expand the genetic basis of crops to enhance their antioxidant status, adaptive potential and resistance to biotic stresses, such crops include chervil, ornamental onions, spicy-flavored crops and others. It is shown that breeding vegetable crops for improving the biochemical composition of fruits has great prospects, since the introduction into production of varieties and hybrids with high antioxidant status will increase their food and medicinal value without additional costs of irreplaceable energy sources and will serve as the basis for creating functional products. Functional foods should be obligatory on the market alongside traditional foods, as they can complement traditional ones by acting as a kind of medicinal or preventive remedy.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/953/1/012025