Broccoli is a vegetable (Brassica oleracea var. italica L.) which is classified in crucifers (Brassicaceae) family. It is known by a high content of bioactive compounds, particularly glucosinolates, vitamins and flavonoids. The most important vitamin in broccoli is vitamin C (ascorbic acid), which is one of the most important antioxidants in broccoli. Due to the high content of these bioactive compounds, broccoli is often recommended and included in dietary nutrition, and regular broccoli consumption also helps with many diseases. The main purpose of this thesis is to present the content and the structure of glucosinolates in terms to the environmental factors and cultivation methods. The most commonly represented glucosinolates in broccoli are aliphatic glucosinolates. The glucosinolate content is influenced by several factors, such as: variety, environmental factors (soil, weather conditions), physiological plant age, plant health, cultivation methods and postharvest treatments (storage, heat treatment). The results of the factors impacts are the changes of the quantity, structure and quality of glucosinolates. Variety affects the quantity and structure of individual glucosinolates, in broccoli is exspressed in particular for aromatic and indole glucosinolates. Broccoli cultivation during the spring/summer season produces higher levels of indole glucosinolates than during the summer/autumn season. Mycorrhizal fungi are also included in preserving the content of indole glucosinolates. Differences in the content of glucosinolates also occur in terms of the cultivation methods, since the broccoli from the organic cultivation could have significant higher glucosinolates content than broccoli from the integrated production system.
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