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3399679 
Journal Article 
Ozone fumigation increases the abundance of nutrients in Brassica vegetables: broccoli (Brassica oleracea var. italica) and Chinese cabbage (Brassica pekinensis) 
Rozpadek, P; Nosek, M; Slesak, I; Kunicki, E; Dziurka, M; Miszalski, Z 
2015 
1 
European Food Research and Technology
ISSN: 1438-2377
EISSN: 1438-2385 
240 
2 
459-462 
English 
26074727 
WOS:000347824600021 
B
rassicaceae
vegetables, among them broccoli and Chinese cabbage, are well recognized due to the nutritional properties. Four-week-old Chinese cabbage and broccoli seedlings were fumigated with O3for 3 days before being transplanted into the field. The effect of O3treatment was determined after reaching marketable quality (ca. 10 weeks). The inflorescences of O3-treated broccoli were enriched in vitamin E (α-tocopherol and γ-tocopherol), whereas Chinese cabbage heads had an increased content of anthocyanins and β-carotene. Ozone treatment did not significantly affect the productivity of both examined vegetables. 
Antioxidants; Anthocyanin; Vitamin E; beta-Carotene 
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