The Pharma Innovation Journal 2022; SP-11(10): 631-639

ISSN (E): 2277-7695

ISSN (P): 2349-8242
NAAS Rating: 5.23 Approaches for improvement of quality traits in
TPI 2022; SP-11(10): 631-639
© 2022 TPI vegetable crops
www.thepharmajournal.com
Received: 13-07-2022
Accepted: 16-08-2022 Deepak Sharma, Radhika Negi, Aman Verma, Kajal Sharma, Priya
Deepak Sharma Nagraik, Swati Thukral, Dimple Tanwar and Sanchita Gautam
Department of Vegetable
Science, Dr. YS Parmar UHF Abstract
Nauni, Solan, Himachal
Consumer interest in the quality of vegetable products has increased in recent years especially for the
Pradesh, India
beneficial effects of vegetables on human health. Vegetable quality is a broad term and includes physical
Radhika Negi properties, flavor, and health–related compounds. Presently, improving the nutrient concentration in
Department of Vegetable Science edible plant parts has become a goal because of the increasing public awareness towards human nutrition
and Floriculture, Chaudhary and health. Some land races, old varieties, pre-breeding lines and wild relatives are very good source of
Sarwan Kumar Himachal Krishi nutrients, generally governed by poly-genes and have ability to transfer the traits in elite background.
Vishvavidyalaya, Palampur, Suitable poly-cross breeding approaches along with evaluation of large number of populations would be
Himachal Pradesh, India the best to enhance the nutrient concentration in vegetables. Complementarily, the use of
biotechnological tool and molecular marker assisted selection as well as various agronomic factors such
Aman Verma as grafting, soilless culture will certainly expedite the pace and prospects of success for nutrient
Department of Basic Sciences, enhancement of vegetable crops.
Shoolini University, Bajhol,
Solan, Himachal Pradesh, India
Keywords: Quality traits, vegetable crops, human nutrition
Kajal Sharma
Department of Engineering and 1. Introduction
Technology, Shoolini University, Vegetables are recognized as an indispensable component of balanced diets because they
Bajhol, Solan, Himachal provide different vitamins, minerals, dietary fiber and phytochemicals in food we consume.
Pradesh, India Vegetables constitute a main part of the human diet across the globe and occupy crucial role in
Priya Nagraik human nutrition by acting as sources of phyto-nutraceuticals which includes different vitamins
Department of Wood Properties (viz., C, A, B1, B6, B9, E), minerals, dietary fiber and phytochemicals. Consumption of
and Uses, Institute of Wood vegetables in the daily diet improves digestive system, vision, and decreased risk various heart
Science and Technology, related ailments, diabetes, and cancer. Vegetable breeders now lay emphasis on the quality of
Bangalore, Karnataka, India vegetable and value-added products as people are now more concern about health and
Swati Thukral
nutrition. Therefore, there is a need to standardize growing technologies and development of
Department of Vegetable new hybrids for production of quality vegetables.
Science, Dr. YS Parmar UHF
Nauni, Solan, Himachal 2. Quality
Pradesh, India The dictionary meaning of quality is the “Degree of excellence” for a specific use. Quality
Dimple Tanwar
refers to many aspects like colour, size, nutrient content, shelf life and suitability for
Department of Basic Science, processing.
Dr. YS Parmar UHF Nauni,
Solan Himachal Pradesh, India 3. Quality trait
“A trait defines aspects of quality of produce”. Each crop has specific and different set of
Sanchita Gautam
Department of Botanical and
quality traits. These differ from species to species depending upon plant part used as economic
Environmental Science, Guru product (Shewfelt, 1999) [37]
Nanak Dev University,
Amritsar, Punjab, India 3.1 Classification of quality traits
3.1.1 Morphological Traits
These are related to produce appearance mainly concerned with size & colour of the produce,
e.g. fruit size, fruit colour etc. These traits are easily observable trait and usually plays the
main role in determining consumer acceptance of the produce.
Corresponding Author:
Deepak Sharma 3.1.2 Organoleptic traits
Department of Vegetable
Science, Dr. YS Parmar UHF
Organoleptic traits are mainly concerned with palatability of the produce. E.g., taste, aroma,
Nauni, Solan, Himachal smell, juiciness, softness, etc. These traits are easily detected. These traits are very important
Pradesh, India in influencing consumer preferences.
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3.1.3 Nutritional quality encourage alkaline balance, and work with magnesium and
Nutritional quality is to determine the value of the produce in calcium to build healthy bones.
human nutrition. It includes protein content & quality, oil
content & quality, vitamin content, mineral content, etc., and 4.4 β-carotene
also the presence of anti-nutritional factors. Most prevalent It is the precursor of Vitamin A. Carrot major source of β-
deficiencies in human beings are Fe, Zn, Vit. -A, Vit. - B9. carotene providing 17% of the total vitamin A consumption
(Arscott and Tanumihardjo, 2010) [1]. β-carotene protect cells
3.1.4 Biological quality traits from lipid peroxidation & membrane damage (Martin et al.
The biological traits included in this group define the actual 1996) [31]. It can sharpen your ability to see in darkness a little.
usefulness of the produce for humans when consumed.
Example-Protein efficiency ratio, biological value, body 4.5 Zeaxanthin
weight gained etc. These traits are not obvious to consumers It helps to prevent macular degeneration- blocking blue light
& growers but are extremely valuable in determining the from reaching structure of retina, reduce risk of light induced
utility of produce for human consumption. oxidative damage which is the leading cause of visual
impairment in people over the age of 50 years. (Krinsky et al.,
3.1.5 Other quality traits 2005) [24]
These includes all other qualify traits that are not included in
the previous categories.eg. Cooking quality and keeping 4.6 Purple vegetables
quality of vegetables. Many of the traits in this group are of They contain nutrients which include, anthocyanin lutein,
prime importance in determining the usefulness of the zeaxanthin, resveratrol, vitamin C, fibre, flavonoids, ellagic
concerned produce. acid, and quercetin.Similar to the previous nutrients, these
nutrients support retinal health, lower LDL cholesterol.
4. Health benefits of different colored group in vegetable
crops 4.7 Anthocyanins
4.1 Red coloured Vegetables Antioxidants have been reported to prevent oxidative damage
Red coloured vegetables contain lycopene, ellagic acid, caused by free radicals. Protects from cardiovascular disease
quercetin, and hesperidin. These nutrients reduce the risk of and cancer. Important sources are: Red radish (100-154
prostate cancer, lower blood pressure, reduce tumor growth mg/100 g, brinjal (88 mg/100 g), Red Cabbage (322 mg/100
and LDL cholesterol levels, scavenge harmful free-radicals, g) (Wu et al. 2006).
and support joint tissue in arthritis cases.
4.8 Lutein
4.2 Lycopene It is a common carotenoid. Lutein provides nutritional support
A precursor in the biosynthesis of β-carotene. The best-known to our eyes; it protects the retina from sun damage by fighting
sources of lycopene are tomatoes (3 mg/100 g), watermelon free radicals that can harm the eyes. It is found in good
(4.9 mg/100 g) and Asiatic carrot (0.65-0.78 mg /100 g).It amount in green leafy vegetables like broccoli (2.4 mg /100
induces the Phase II enzyme, which helps eliminate g), spinach (12.9 mg/100 g), kale (15.8 mg/100 g) etc. (Sies
carcinogen and toxins from our body. Lycopene induces and Stahl, 1995).
formation of protein connexin, one of the major building
blocks of these channels. Lycopene is a specific inhibitor of 4.9 White vegetables
cancer cell proliferation which is regulated by cellular process They contain nutrients such as beta-glucans, Polyphenol
called cell cycle (Kim et al. 2002) [23] catechins epigallocatechin gallate (EGCG), SDG, and lignans
that provide powerful immune boosting activity.These
4.3 Orange and Yellow Vegetables nutrients also activate natural killer B and T cells, reduce the
They contain beta carotene, zeaxan thin, flavonoids, lycopene, risk of colon, breast, and prostate cancers, and balance
potassium, and vitamin C. These nutrients reduce age-related hormone levels, reducing the risk of hormone-related cancers.
macular degeneration and the risk of prostate cancer, lower
LDL cholesterol and blood pressure, promote collagen 5. The term "Nutraceutical" was coined by Dr. Stephen
formation and healthy joints, fight harmful free radicals, De Felice in 1989

Nutraceutical is any substance that may be considered as food in foods that may prevent disease development.
or part of a food and provides medical or health benefits, Phytochemical can underestimate the plant source of most of
encompassing prevention and treatment of diseases. Nutrients these protective compounds whereas phytonutrient describes
are the food substances that ensure a normal deployment of quasi-nutrient status of such compounds. There are over 900
the biological processes from the body of human and phytochemicals found in foods, one serving of a fruit or
participate into the metabolic processes. The term vegetable may have as many as 100 different phytochemicals.
nutraceutical describes particular chemical compounds found

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Table 1: Common nutraceutical compounds in vegetable crops

Crop Varieties Nutraceuticals Roles
Pusa Safed Baingan, 31.21 mg/100 g fw Phenolics Anti-oxidative, anti-mutagenic
Brinjal Pusa Hara Baingan 1, 33.5 mg/100 g fw Phenolics Obesity control, diabetes alleviation property
Pusa Shyamla, 48.2 mg/100 g fw Behera et al. 2009 [44] Behera et al. 2009[44]
Pusa Aushadhi, 6.51 mg/100 g fw Phenolics anti-carcinogenic, reduce cardiovascular diseases
Bitter gourd
Pusa Rasdhar, 4.3 mg/100 g fw (Sawicki et al., 2016) [36] (Sawicki et al., 2016) [36]
Pusa Madhvi, 101.2 mg/100 g fw Effective against various diseases such as lung cancer,
Quercetin
Onion Pusa Ridhi, 107.42 mg/100 g fw [44] osteoporosis and cardiovascular disease.
Behera et al. 2009
Pusa Soumya, 74.6 mg/100 g fw (Sawicki et al., 2016) [36]
Beta-carotene
Pusa Yamdagini, 7.55 mg/100g fw Lycopene Anti-inflammatory, anti-carcinogenic activities, Obesity
Carrot Pusa Rudhira, 386 mg/100 g fw Anthocyanin control, diabetes alleviation property (Sawicki et al.,
Pusa Asita, 339 mg/100 g fw Phenols 2016) [36]
(Sawicki et al., 2016) [36]
Anti-inflammatory, anti-carcinogenic activities, Obesity
Anthocyanin
Beetroot Crosby, 17.15 mg/g dw control, diabetes alleviation property (Sawicki et al.,
(Sawicki et al., 2016) [36]
2016) [36]
Lycopene specific inhibitor of cancer cell proliferation, induces
Tomato Pusa Rohini 4.5 mg/100 g fw
Rao and Rao, 2007) [34] formation of protein connexion Rao and Rao, 2007) [34]
Purple Anthocyanin Anti-inflammatory, anti-carcinogenic activities, Obesity
Graffiti, 375 mg/100g fw
cauliflower (Chiu et al., 2010) [5] control.
Green broccoli, 15.2-59.3 μ mol/100 g fw Glucosinolates
Broccoli Anti-cancer compound Verkerk et al. 2009)
Purple broccoli,.26.3 μ mol/100 g fw (Verkerk et al. 2009)
Iron Essential for heath such as hemoglobin Behera etal.
Bathua Pusa Green, 7.6 mg/100 g dw
Behera et al. 2009 [44] 2009 [44]

6. Quality Components of Fresh Vegetables 7.1.2 Processing traits

a) Appearance (visual)  High TSS (5.5 °Brix or higher)
The quality components in appearance include size,  Acidity: pH< below 4.35; low titrable acidity (0.4-0.5%).
dimension, weight, volume, shape and form, smoothness,  Solid/acid ratio of 15, sugar /acid ratio of 8.5.
compactness, colour uniformity and intensity, gloss, nature of  High vitamin C (but high vitamin C is pleiotropic on
surface wax. small fruits).

b) Texture 7.2 Potato

Texture includes firmness, hardness or softness, crispness,  Physical Appearance includes shape (round), size
succulence, juiciness, mealiness, grittiness, fibrousness, (medium), shallow eyes.
toughness  Nutritional traits include dry matter content, reducing
sugar, low glycoalkaloid content (20 mg/100g fw), high
c) Flavour (Taste and smell) vitamin C and protein content.
Includes: Sweetness, sourness (acidity), astringency,  Potato chips: long-term storage, round or oval shape, 40-
bitterness, aroma, off odour, off flavour.
75 mm in size. Dry matter (21-25%), starch (16-20%),
reducing sugar (<0.25%) uniformly distributed in cross-
d) Safety section.
Safety includes naturally occurring toxicants, contaminants
 French fries: Oblong, or oval in shape, size >70 mm, Dry
(chemical residues, heavy metals), my cotoxins microbial
matter: 20-23%, 15-18% starch, reducing sugar (0.3%)
contamination.
distributed equally to avoid ‘sugar end’ effect in fries.
 High specific gravity (dry matter content) suitable for
e) N-Quality Traits
French fries, chips and dehydrated products.
N- quality traits include protein, Vitamin-A, Vitamin-C,
Sugar and solids, Acidity, Lycopene, Carotene, Capsaicin,
Cap santhin, Tomatine, Phenols, Glycoalkaloid, Colour, Post- 7.3 Cole Crops
harvest shelf life. 7.3.1 Cabbage
 Head shape include spherical or round, medium size head
7. Quality Traits in Major Vegetable Crops (1.0 kg or 0.8-0.9 kg), head compactness; Short core (<
7.1 Tomato 25% of head diameter).
7.1.1 Fresh market (Fruit quality)  Narrow and soft core is desirable for processing.
 Appearance: fruit shape (oblong or square round), size or  Reduced content of goitrogenic Glucosinolates and
weight (80-90 g), smoothness (without ribs). higher content of desirable GLSs for good flavors and
 Fruit colour: uniform, red and deep red. anti-carcinogenic effects.
 Fruit firmness
7.3.2 Cauliflower
 Pericarp tissues have more sugars than the locular tissue.
Curd colour, curd compactness, curd depth, curd shape, self-
 Acid content in locular tissue has predominant influence
blanching.
on fruit flavour.

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7.3.3 Knol khol 7.6.3 Watermelon

Round, medium-sized knobs of desired colour-green or  Fruit shape comprises of (round/oblong), size/weight
purple, low fibres and creamy white to greenish white flesh in (large, medium or small).
tubers.  Skin/rind includes (tough, thickness, resistance to
cracking, colour green, dark green or light green, striped
7.3.4 Broccoli or without stripes).
Fine buds, attractive green or purple heads, compact smooth  Intermediate fruit shape
heads.  Flesh: firm, colour – attractive red, pink or yellow.
 Seeds: smaller and fewer.
7.4 Bulbous Crops  TSS (more than 10%), Transportability and shelf-life.
7.4.1 Onion
 Bulb size, shape, colour, narrow neck, dormancy, dry 7.6.4 Pumpkin
matter (>15% for white onion for dehydration; 9-13% in Thick fruit flesh and small seed cavity; Round /oblong/flat
onion for fresh consumption). round fruit shape; Orange flesh colour, rich in β-carotene.
 Dehydration: Snow white colour, globe shaped bulbs,
thick neck, free from greening and moulds, high 8. Breeding Approaches
pungency and high TSS (>18%) and low reducing sugar. 8.1 Evaluation of Germplasm
For the development of phytonutrient rich variety,
characterization of the vegetable germplasm is considered as
7.4.2 Garlic
primary step to achieve the goal. High nutrient content can be
Bulb size index, bulb colour, clove colour, clove shape
found in cultivated variety, obsolete variety, and landraces or
(sickle), number of cloves, clove diameter, TSS, dry matter. in wild related species. All the available genetic resources,
even the wild relatives will have to thoroughly analyze for
7.5 Root crops phytonutrient like micro and macro nutrient, vitamins,
7.5.1 Carrot pigment and antioxidants. The data related to nutrient and
Colour (red or orange), shape (cylindrical, uniformly tapering phytonutrient will be used for genetic diversity analysis. It
or stump rooted, broad or narrow shoulder), non-branching will lead to identification of high nutrient content lines, which
and non-forking, smooth surface without fibrous in roots, may be used for the development of nutritionally improved
thick flesh, thin self-coloured core, high carotene and high vegetable varieties. Tomato shows genetic variability for beta
sugar and dry matter in roots, good flavour and taste. carotene content that had been utilized to breed varieties with
high carotene content. The highest levels of lycopene, vitamin
7.5.2 Beetroot C, phenolics and solids contents were found in the small
Uniform size, shape and colour, uniformly coloured roots fruited wild relative S. pimpinellifolium the wild genotypes S.
without internal zoning or white rings. cheesmaniae S. pimpinellifolium and S. habrochaites were
reported to have immense potential in improving mineral
7.5.3 Radish content of traditional tomato cultivars (Fernaindez-Ruiz et al.
Root length, shape and colour, pungency, taste and edible 2011) [9]. Guil Guerrero and Rebolloso-Fuentes (2009) [11]
quality, late pithiness, non-forking roots. classified eight tomato varieties on the basis of moisture,
crude protein, carbohydrates, total lipids, dietary fiber, ash,
7.6 Cucurbits energy, vitamin C, fatty acids, carotenoid profiles, mineral
7.6.1 Cucumber elements, nitrate and oxalic acid. Fifty-three tomato
genotypes were screened for their skin firmness, pericarp
 Fruit colour includes light green, green or white
thickness, TSS, phosphorus, potassium, iron, zinc, copper,
depending upon consumer’s preference.
manganese, titra table acidity, â-carotene, lycopene and
 Shape comprises of uniformly cylindrical fruits without ascorbic acid.
thin or crook neck or bulged blossom end. Non-pungent C. annuum genotypes were reported to have
 Size includes preferably medium-long for slicing and significantly more α-cryptoxanthin, ascorbic acid, total
small for pickling. phenolics and α-tocopherol content than pungent genotypes.
 Spines comprises of few or none, preferably white. Brown fruited genotypes reported to have ascorbic acid
 Seeds should be few and immature at edible stage of capsanthin, zeaxanthin, â-cryptoxanthin, â-carotene, á-
fruits. tocopherol and lutein. Highest amount of ascorbic acid,
 Bitter free fruits. carotenoids, and átocopherol were reported in red fruited
 Edible fruit without carpel separation. ‘Verdano Poblano’ and ‘Guajillo Ancho’ (Hanson et al. 2004)
[13]
. Capsicum baccatum and C. pubescens known as Aji and
7.6.2 Muskmelon rocoto, respectively and are originated in the Andean region.
Genetic variability for valuable fruit quality traits like sucrose
 Fruit quality includes shape, size, epicarp/skin colour and
content as well as high carotenoid and ascorbic acid contents
surface (smooth, sutures, netted).
in Cucumis melo. Genetic variability for valuable fruit quality
 Flesh thick and attractive colour. traits like sucrose content as well as high carotenoid and
 Seed cavity, preferably small. ascorbic acid contents in Cucumis melo was reported by
 Sweet taste, musky flavour, juiciness and high TSS (Not Burger et al. (2006) [3], and for minerals in ridge gourd
less than 10%; 11-13%). (Karmakar et al. 2011) [21].
 Good keeping quality, good transportability.

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Table 2: - Wild relative of respective crops having quality traits

Crop Wild relatives Traits
S. hirsutum β carotene
Tomato
S. Pimpinellifolium Vit.C, TSS
S. glabratum Carotene
S. cheesmanii TSS
S. khasianum
Brinjal Low solasodine
S. avuncular
Capsicum C. baccatum Capsaicin
Cucumber C. sativus var xishaungbannansis Carotene
S. microdontum Calcium
Potato S. vernei Starch
S. phureja spp. phureja Carotene
Arka Arunima
Amranthus Rich in Ca, Fe, low anti-nutritional factors
(Pure line selection from IIHR 49)

8.2 Hybridization crossing breeding techniques like double hybridization, three-

Selection and hybridization or in combination, have way crossing, could be useful for increasing the mineral
demonstrated as a high potential tool for enriching the concentration in cabbage head.
nutritional quality. Genetic improvement of nutritional quality The cabbage genotypes CMS-GA and Red Cabbage excelled
can be achieved through single plant selection targeting as good general combiners for enzymatic antioxidants,
desirable traits or through intra specific or inter specific responsible for stress tolerance, longer stay-green character
hybridization to produce new genotypes with enhanced and longer shelf-life.
nutritional quality. Genetic variability is essential for Introgressions of segments of a chromosome from a wild
competent for successful selection of breeding strategy for relative, Brassica villosa, enhance glucosinolate levels in
enhancing nutraceuticals, and genetic variation for nutritional broccoli (Juge et al. 2007) [19]
traits basically quantitative in nature. E.g. - The multiple

Table 3: Notable Achievements

Crop Varieties Developed By Attributes
CP2416 XMS78-79
Potato K. Chipsona 1 K. Chipsona 2 High dry matter, low sugar
F-6 X QBIB92-4
Watermelon Mateera AHW 19 Mateera AHW 25 Selection from local race ↑ TSS
Cowpea Bidhan Barbati 1 Combination involving 3 sub species ↑Protein%
Spinach Arka Anupama IIHR10 X IIHR 8 High Vit. A, C, Carotene & Fe
Muskmelon MH4-5 Durgapur Madhu x Hara Madhu ↑ TSS (13-16%)
Watermelon RW-177-3 (Durgapur Lal) Sugar Baby x K-3566 ↑ TSS (10-11%)

8.2.1 Interspecific Hybridization  Mutation is an effective way to create variation rapidly in

High quality lines derived from such crosses usually serve as a genotype.
parents in hybridisation program.  Sweet potato- orange mutants are rich in beta-carotene
 Lycopersicon esculentum x Lycopersicon hirsutum – high (30-100 ppm) than white fleshed (2 ppm) (La Bonte and
beta carotene Don, 2012).
 Lycopersicon esculentum x Lycopersicon hirsutum fsp.  Cauliflower- Spontaneous mutation results in ‘orange
glabratum – high beta carotene curd’(Li et al., 2001) [26]

Interspecific hybridization improved the protein content of Five high pigment (hp) mutations were identified in tomato
cowpea (Hazra et al. 2006) [14]. (Solanum lycopersicum), hp-1,hp-1w, hp-2, hp-2j and hp-2
dg.
8.2.2 Mutation Breeding  hp-1 and hp-1w were mapped to the tomato Damaged
Mutation breeding sometimes referred to as variation DNA-binding protein locus (SlDDB1). Mutant plants
breeding, is the process of exposing seeds to chemical or carrying these mutations in SlDDB1 are characterized by
radiation in order to generate mutants with desirable traits to increased carotenoid content in fruits, higher anthocyanin
be bred with other cultivars. Plants created using mutagenesis (7.1 mg/100 g) content (Caspi et al.2008) [4]
arte sometimes called as mutagenic plants or mutageic seeds.  Point mutations to DEETIOLATED1 (DET1), which is
There are different kinds of mutagenic breeding such as using responsible for the high pigment2 (hp2) tomato mutant,
chemical mutagens like ethyl methanesulfonate and dimethyl resulted in elevated levels of both carotenoid (0.82g/
sulphate, radiation transposons to generate mutants. 100g) and phenyl propanoid phytonutrients in ripe fruit
The major aim in mutation breeding is to develop and (Jones et al. 2012) [18].
improve well adapted plant varieties by modifying one or two  Purple (Pr) gene mutation confers an abnormal pattern of
major traits to increase their productivity or quality. Mutation anthocyanin accumulation (42.1mg/kg), giving the
breeding is built on mutation induction and mutation striking mutant phenotype of intense purple color in
detection. It has many comparative advantages i.e., it is cost curds and a few other tissues.
effective, quick proven and robust.

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Table 4: Mutants with Changed Quality Attributes

Solanum lycopersicum Gamma rays Spontaneous High dry matter & sugar Uniform ripening Increased β-carotene content
fast neutron Increased capsaicin & reduced pigmentation
Capsicum annuum Gamma rays Higher capsaicin content
Sodium azide, EMS (20-60% higher) High protein
Vicia faba Irradiation, chemical mutagens Increased protein content
X-rays Yellow to green pods
Phaseolus vulgaris
EI, DMS Increased protein content
Trigonella foenum graecum MMS Increased crude oil content
B. oleracia var botrytis Spontaneous Orange curd mutant
B. pekinensis EI, DMS Increased ascorbic acid content
Solanum tuberosum Gamma rays & radioisotopes White skinned, fleet eyes from deep eyes
Ipomoea batatas Gamma rays, EI Variation in sugar content
G. Kalloo 1988 [20]

8.2.3 Polyploidy Breeding chromosome along with the putative candidate gene. Sinclair
Polyploidy refers to when an organism has more than two et al. (2004) [38] identified two QTL affecting Vitamin C in
complete sets of chromosomes. Polyploidy was first melon and they were responsible for 14 and 12 percent
discovered nearly one hundred years ago. phenotypic variation, respectively. Four out of the nine
Polyploidy breeding can act as an important tool for the molecular markers reported steadily linked with sweetness of
evolution of new crop species fruits.
Polyploids can be induced due to aberration in cell division. Seven SSR makers were identified which can be utilized in
This can be used to enhance nutraceuticals and colors. marker assisted breeding for developing cucumber germplasm
Tetraploids in radish, pumpkin, muskmelon and watermelon- with high beta carotene content in the fruits.
highly productive and have improved quality. Tetraploid Song et al. (2010) [39] reported that the common cucumbers
muskmelon- rich in soluble solid, soluble sugar and vitamin C have low level of carotenoid i.e., only 22 to 48 ìg/100 g, but
contents (Zhang et al., 2010) [42]. Triploid and tetraploid Xishuangbanna gourd has high level of carotenoid quantified
watermelon- increased range of lycopene than diploid as 700 ìg/100 g on flesh weight basis. Thus Xishuangbanna
cultivars (Liu et al., 2010) [5].Auto-tetraploid cultivar of gourd has unique advantage as a germplasm to be used for
fenugreek- larger leaf area and larger productivity concerning enhancing nutritive value of the cucumber.
seed number, pod number than diploids and rich in K, Na, Ca
and P. Choudhary and Rajendra (1980) [6] recorded ascorbic 9. Genetic engineering for nutritional enrichment of
acid content of 50 mg/100 g in tetraploid var. Pusa Jyoti of vegetable crops
palak which was higher as compared to diploid var. All Genetic engineering facilitates vegetable breeders to integrate
Green. Sreekumari et al. (2004) [40] studied the tuber yield of preferred transgene(s) into desirable back ground which may
triploids and diploids of cassava. It was observed that the be well established varieties for enhancing their nutritive
tuber yields of triploids were superior than the diploid value significantly. Nevertheless it offers distinctive prospects
cultivars. Similarly, the starch content and dry matter were to improve nutritive quality and bringing various health
higher in triploids as compared to diploids. Kaveh et al. benefits. Different vegetables were genetically transformed to
(2014) [22] conducted an experiment to study the effect of enhance their nutritional quality by increasing nutritive
different ploidy levels on glycoalkaloid content of four composition or improve flavour, and by reducing
Solanum melongena cultivars. It was observed that the anitinutritional factor including bitterness. It can also increase
tetraploid accessions had lower glycoalkaloid contents than the carotenoid content of crop plant by manipulating the
diploid during fruit set. metabolic sink through transgenic approach in vegetables.
Genetic engineering integrate preferred transgene(s) into
8.3.4 Molecular breeding of healthy vegetables desirable back ground which may be well established varieties
Investigation on the metabolic profile of Or gene mutants for enhancing their nutritive value.
reported that â-carotene is the principal carotenoid compound  Transgenic carrots with increased Ca content have
in edible portion.10 AFLP markers, tightly linked with Or possibility to improve the uptake of Ca.
locus and developed functional SCAR markers to simplify  Zinc fortified lettuce developed through genetic
positional cloning of Or gene which is very benificial for engineering can overcome Zn deficiency.
improving the quality.QTL analysis of fruit antioxidants in  Deficiency of folic acid considered as an international
tomato using S. pennellii introgression lines detected a total of health issue, could be solved with genetically engineered
15 QTL including, six for ascorbic acid, and nine for total tomato having folic acid content.
phenolics (Rousseaux et al. 2005) [35].  Transformation of carrot with bacterial crtB gene
In broad bean zt 2 gene specific SCAR marker identified that reported ninety three time rise in carotenoid content.
increase protein content and reduced fiber content in the  Agrobacterium mediated genetic transformation of
seeds, in future it should help to identify tannin free broad lettuce reported to increase zinc content up to 400 mg/g
bean varieties (Gutierrez et al. 2008) [12]. The gene regulating on dry weight basis (Zuo et al., 2002) [43].
β-carotene content was incorporated into cultivated  Substantial increase in the flavonoid content was reported
background of cucumber from Cucumis sativus var. xishuang in tomato genetically transformed with petunia CHI-A
bannanesis. Inheritance pattern of b-carotene in endocarp gene, that encrypting chalcone isomerase (Muir et al.
shown that the trait is controlled a single recessive gene. 2001) [32]. In tomato ten time enhanced flavonoid content
Seven SSR makers specific to endocarp carotene content were reported through ectopic expression of the transcription
identified on linkage group three and mapped in cucumber
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factors LC and C1 from corn (Le Gall et al. 2003) [25]. disorders (e.g. tip burn for lettuce) than in outdoor cultivation.
Transformation of carrot with bacterial crtB gene Plants in a greenhouse are given high level of water, heat, and
reported ninety three time rise in carotenoid content fertility, and forced to grow much faster than they would
(Maass et al. 2009) [30]. Agrobacterium mediated genetic outdoors. This optimized environment results in higher
transformation of lettuce with a mouse metallothionein growth rate that almost always is associated with
mutant â-cDNA reported to increase zinc content up to susceptibility to physiological conditions such as tip burn.
400 ìg/g on dry weight basis (Zuo et al. 2002) [43]. Soilless culture systems, the most intensive production
method in today’s horticulture industry enables application of
10. Agronomical approaches specific quality management. Gruda (2009) [10] indicated that
10.1 Bio- Fortification the nutrient solution management is the major factor which
About 800 million people suffer from hunger, but even more can effectively modify product quality, for instance, electrical
suffer from micronutrient malnutrition, also called “hidden conductivity (EC) of the nutrient solution, chemical forms of
hunger”. Bio-fortification increases the bio-available the elements, nutrient management, temperature of the
concentrations of micronutrients in edible portions of plants nutrient solution, pH, etc. Proper management of the ion
through crop management. Agronomic bio-fortification is the concentration of the nutrient solution can provide an effective
application of micronutrient- containing mineral fertilizer to tool to improve the vegetable quality. Many investigations
the soil and/ or plant leaves (foliar), to increase micronutrient have shown that using solutions with moderate EC, achieved
contents of the edible part of food crops. Increasing iron by adding NaCl or nutrients, improved proper management of
levels of Amaranthus plants by using S. platensis as microbial the ion concentration of the nutrient solution can provide an
inoculant when compared with control reported that Spirulina effective tool to improve the vegetable quality. Many
platensis has been used as bio fortifying agent to enhance the investigations have shown that using solutions with moderate
iron status in Amaranthus gangeticus plant. The use of EC, achieved by adding NaCl or nutrients. Inoue et al., 1997
fertilizer "Riverm" during cultivation of sweet pepper, reported that increasing the Fe concentration in the nutrient
eggplant and tomatoes helps to be enriched by zinc. Bio solution 6 hours before harvest enhanced Fe content in lettuce
fortified vegetables contain 6.60-8.59% of Zn more than from 0.8 to 3.0 mg per 100 g of fresh weight without
control. Se-enriched S. pinnata is valuable as a soil phytotoxic city symptoms.
amendment for enriching broccoli and carrots with healthful
forms of organic-Se. Onions and carrots were bio-fortified by 10.3 Irrigation management and salinity
foliar application of a solution of Se that was enriched to Major horticultural productions are located in hot and dry
99.7% Se (Gomathi et al., 2017) [45]. climates (e.g. Mediterranean basin) where water quality and
availability is often not adequate to meet the grower demand.
10.2 Green house Deficit irrigation strategies have been proposed to save water
Greenhouse production of vegetable presents some and optimize or stabilize yield and improve fruit quality of
advantages compared to open-field production with regard to vegetables. One of these strategies is regulated deficit
quality assurance. The big advantage is that the controlled irrigation (RDI), which has been explored as a way of
conditions offer a way to optimize environmental parameters controlling vegetative growth and improving fruit quality. It
(light, temperature, humidity, and atmospheric CO2) and the consists of removing or reducing the irrigation input for
product is not exposed directly to sudden changes of climate specific periods during the growing cycle. Tomato greenhouse
conditions. Besides, the cultivation factors, such as water trials using the cultivar ‘Virosa’ showed that fruit quality was
supply, can be better regulated under protection. This can be improved under the RDI regime mostly due to higher
combined with the addition of a precise amount of fertilizer in concentrations of soluble sugars and higher colour intensity.
the irrigation water. Despite advantages in comparison to However, the increment in quality was not enough to
open-field production, the greenhouses are never completely compensate the pronounced yield loss. Glasshouse trials with
free from the influences of stress situations, especially with hot pepper demonstrated that lower fruit load in RDI plants
respect to heat and light energy. For example, in low tech might have favored carbon partitioning to fruits and increased
greenhouses the lack of artificial light to supplement the the content in soluble solids by about 20%. Field studies with
natural radiation during winter season could cause an increase two cultivars of watermelon showed that deficit irrigation
of nitrate content in leafy vegetables like lettuce. Moreover, practices reduced total marketable yield by 15 to 36%,
the covering material can modify the light spectrum inside the respectively, but had no effect on fruit quality (lycopene
greenhouse affecting the quality of the product. For instance, content).
glass covering absorbs almost all UV-B (280-320 nm) in the Another irrigation technique called partial root-zone drying
natural solar radiation reducing polyphenol synthesis. In fact, (PRD) has been studied. This irrigation technique results in a
Stewart et al. (2000) [41] reported that field-grown tomatoes in better fruit quality, expressed by higher concentrations of
Spain and South Africa contain four- to five-fold more anthocyanins, phenols and glycosylglucose in the fruit.
flavonols than those in the United Kingdom, where Experiments with the tomato cultivar ‘Petopride’ showed that
glasshouses are used for plant cultivation. Flavonoid content the fruits from plants subjected to PRD since fruit set until
in New Asia salad (Gynura bicolor) cultivated in Germany harvest, had significantly higher total soluble solids than the
was much higher in field-grown than in glasshouse-grown other treatments and saved more water (up to 25%). The use
plants. In agreement with well-known results for other of saline water in many cases it improves the fruit quality. In
vegetable crops, He (1999) shows that the glucosinolate melon, watermelon, and zucchini squash, increasing
content of different Chinese brassicas is lower if cultivated in rhizosphere salinity improved fruit quality by increasing fruit
the greenhouse than in the field. This is reflected in a different dry matter and total soluble solids contents.
taste and flavor compared to field vegetables. Greenhouse
grown vegetables are often more sensitive to some plant

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10.4 Grafting increase in consumers diet.

Grafting has become an imperative vegetable production  Although vegetables are rich in health beneficial
since chlorofluorocarbon based soil fumigants were banned compounds but in certain crops the content of public
from use on grounds of environmental protection. Grafting health significance nutrients are low.
vegetable plants onto resistant rootstocks is an effective tool  Therefore, Breeding programmes for improving the
that may enable the susceptible scion to control soil- borne content of nutrients and shelf life in vegetables are
diseases, environment stress and increase yield. The becoming more important for breeders.
characteristics of three areas might be affected by grafting as  Thus conventional breeding techniques in combination
a result of translocation of metabolites associated with fruit with biotechnological tools will make it possible to get
quality to the scion through xylem and/ or modification of enriched vegetables in a much faster and efficient way.
physiological processes of the scion. Characteristics showing  Also various agronomic techniques like bio-fortification
these effects could be fruit appearance (size, shape, colour, could make an impact, because it is sustainable and
and absence of defects and decay), firmness, and texture, scalable approach to counter micronutrient malnutrition.
flavour (sugar, acids and aroma volatiles) and health related
compounds (desired compounds such as minerals, vitamins). 12. References
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