Breeding vegetables for optimum levels of phytochemicals
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Many vegetable crops are significant sources of vitamins, minerals and beneficial phytochemical compounds. At the Vegetable and Fruit Improvement Center of Texas A&M University, more than 25 years have been devoted to improve the genetics and physiology of melons, peppers, onions and carrots. Extensive screening for genetic variation, coupled with traditional breeding and selection procedures have resulted in novel varieties with enhanced levels of beneficial phytochemicals. Examples include carrots and melons higher in beta-carotene or anthocyanin, and onions and peppers higher in flavonoids. In addition, extensive research has been conducted to evaluate the impact of environment and cultural practices on these new cultivars compared to standard varieties. Finally, molecular biology techniques are being utilized to map and clone genes involved in the regulation of carotenoid, ascorbic acid and flavonoid synthesis pathways. The goal is to combine improved human health benefits from elevated phytochemical concentrations with good flavor, yield and stress tolerance.
