Cucumber
BOTANICAL NAME:- Cucumis sativus L.
ORIGIN:- South Asia (India) and Burma as secondary origin
FAMILY:- Cucurbitaceae
Chromosome number :- 2n = 14
Importance










Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.
Also called as “cukes”
It is a creeping vine that bears cucumiform fruits that are used as vegetables.
Cucumber (syn.gherkins) is a warm season fruit vegetable used as salad and pickling purpose.
In developed countries it is grown as glass house and in developing countries as an open field
crop.
Cucumber forms an essential item of dietary in the west.
This vegetable is very high in water and very low in calories.
It is an excellent source of potassium, vitamin C and folic acid (only if it is unpeeled).
Cucumber is a women's friend when they are on a diet but also for its cosmetic properties.
Cucumber is one among the coolest fruits as scientific facts state “the inside temperature of a
Cucumber can be up to 20 degrees cooler than the outside air”-hence called as “Mr. Cool Fruit”.
Origin and distribution
 Origin: cucumber was domesticated about 3000 years ago and is indigenous to India (primary
centre of diversity).
 The possible progenitor of cucumber Cucumis hardwick which is seen in the foot hills of
Himalayas. This species similar to cucumber except for smooth fruit surface & extremely bitter
flesh and falls within the range of variability of cucumber.
 Burma is the secondary center of origin
 Now grown in tropical and subtropical climates.
Distribution: China, USA, Africa, Europe.
 In India it is grown in north and south and lower as well as higher hills.
Classification
Based on the utility of edible part: Slicing types-used for salad purpose
 Pickling type-used after cooking
Pickling cucumbers
Slicing cucumbers
1. Usually shorter than slicing cukes
1. bear longer fruit
2. 3-4 inches long
2. 7-8 inches long
3. Thin skins and spines
3. Have thicker skins
4. They often have striated skin
coloration with gradations of dark
green to light green at the blossom
end
4. More often than not their skin is a uniform
dark green, although some cultivars have a
stippled coloring.
5. They are generally ready for
harvest sooner than their slicing
cousins but their harvest is shorter,
about 7-10 days.
5. They fruit later than pickling cucumbers but
bear fruit longer, for about 4-6 weeks. The
cucumbers you see at the grocers are usually
this type of cucumber.
1
Based on the season of cultivation:- Hot weather and Rainy season cultivars
Varieties of Cucumber
 One of the most common cucumber types is the English or European cucumber. These cukes
are almost seedless, thin skinned without spines and long (1-2 feet in length). They are
marketed as a “burpless” cucumbers and have a mild flavor compared to many other types.
Because they are grown in hot houses, they also tend to be more expensive.
 Armenian cucumbers, also called snakemelon or snake cucumber, have very long, twisted
fruit with dark green, thin skin and pale green stripes the length of the fruit – which turns yellow
and aromatic as it ripens and has a mild flavor.
 Kyuri, or Japanese cucumbers, are slim, dark green with small bumps and thin skins. They
are crisp and sweet with tiny seeds. Japanese cucumbers are also “burpless” varieties.
 Kirby cucumbers are more often than not those you buy as commercially sold pickles. These
cucumbers are usually unwaxed and are crisp, thin skinned with tiny insignificant seeds.
 Lemon cucumbers are as the name suggests the size of a lemon with pale lemon hued skin. As
this variety ripens, the skin becomes a golden-yellow with fruit that is sweet and crisp.
 Persian (Sfran) cucumbers are akin to American slicing cucumbers but a bit shorter and more
compact. These cukes are juicy and crunchy. Persian cucumbers are sturdy enough to withstand
heat and are wonderful tossed into a stir-fry.
 The Sikkim cultivars (originating from India) with reddish-orange fruits.
 The small-fruited cultivars frequently used as ‘gherkins’ for pickling.
 The ‘apple’ fruited cultivars which have ovoid-to spherical-shaped fruit, from diverse areas of
the world including the USA and the Far East.
Plant Genetic Resources of Cucumber:
 International Plant Genetic Resources Institute (IPGRI), Rome, Italy coordinates institutional
germplasm holdings of cucumber in Europe.
 In USA, the U.S. National Plant Germplasm System (NPGS) maintains and evaluates
cucumber germplasm.
 The regional plant introduction station of NPGS, Ames, Iowa has about 1350 C. sativus
accessions from all parts of world.
 In India, cucumber germplasm are conserved at NBPGR, New Delhi and IIVR, Varanasi and
several SAUs.
Genetics of sex in Cucumber
 Cucumber is an important system for studying the developmental genetics of sex determination.
 Cucumber plants possess female, male, and bisexual flowers and can be described in various
ways depending on position and occurrence of these flowers on the stem as: monoecious,
gynoecious, andromonoecious, hermaphroditic, trimonoecious, or androecious.
 Following main sex types are reported in cucumber:
 Monoecious plants with staminate and pistillate flowers
 Androecious plants with only staminate flowers
 Gynoecious plants with pnly pistillate flowers
 Hermaphrodite plants with only hermaphrodite flowers
 Andromonocious plants with staminate and hermaphrodite flowers
 However, at the early stages of growth, flower buds look similarly, and the morphology of
individual types of flowers is different and visible when buds are 3– 5 mm long.
 The main difference is the presence of stamens in male buds, pistils and ovaries in female
buds, and both male and female organs in hermaphrodite buds.
2
 The difference is also visible in pedicels (stalks), which in male buds are thin and in female
buds are thick and strong and show intermediate thickness in hermaphrodite types.
 Ovaries of female and hermaphrodite buds vary, female’s ovary is smaller and more
elongated looking like a tiny cucumber, whereas a hermaphrodite ovary is shorter and
bulgier.
Genetic factors controlling sex determination in cucumber
 Even strictly monoecious, cucumber plants display remarkable sexual plasticity.
 The main stem of monoecious cucumbers is characterized by three phases of floral sex
development.
 In the initial (male) phase, flowers are produced at lower nodes.
 In the second phase, male and female flowers are formed in the middle part of the plant,
while flowers prevail at the upper nodes during the third (female) phase.
Sex of the flowers of gynoecious (RS-G) and monoecious (RS-M) cucumber plants
 Genetic studies have determined that sex expression in cucumber is controlled by four major
genes, F, M, A, and Gy that can slightly change floral phenotypes.
 F (female)—Plants with the dominant F allele are female (dominant femininity dF). Expression
of this gene is influenced by other sex genes and the environment, a situation called “soft
femininity”.
 Lines homozygous for the dominant F allele (FF) are female.
 The F locus has been cloned and shown to be an additional copy of the CsACS1G gene
encoding 1- amino cyclopropane-1-carboxylic acid synthase (ACS).
 m (andromonoecious)—This recessive allele has an influence on the bisexual flower creation.
 Plants with the genotype mmff are andromonoecious and those with mmF_ have hermaphroditic
flowers.
 Flowers of plants harboring M_F_ are female, whereas M_ff plants are monoecious with
mostly male flowers.
 The M locus has also been cloned and shown to be the CsACS2 gene encoding another
member of the ACS family.
3
Schematic representation of sex expression in different cultivars of the cucumber used in this
study. A vertical line indicates a main stem, and horizontal bars indicate leaf positions on the main
stem. The monoecious line produces female and male flowers, whereas the gynoecious line produces
only female flowers and the andromonoecious line produces male and bisexual flowers










a (androecious)—aa homozygotes are characterized by the intensification of male features.
The gene is hypostatic to the F gene.
Plants with the genotypes mmffaa and M_ffaa are completely male.
This gene may be connected with CsACS11.
gy (gynoecious)—This recessive allele is responsible for femininity that is much more highly
stable than that conferred by the F gene (recessive femininity rF; “hard femininity”).
The gy gene (also abbreviated as g) is frequently assumed to be the gene indirectly influencing
sex.
Genes h, In-F, and Tr have not been well characterized; however, it is known that they can
indirectly influence sex determination.
h (andromonoecious-2)—This allele produces bisexual flowers with normal ovaries.
In-F (Intensifier of female sex expression) - causes intensification of F gene action .
Tr (Trimonoecious)—This regulates the formation of female, male, and bisexual flowers, but
the ratio of the different types of flowers could be influenced by environmental factors .
Relationships between ethylene and cucumber sex genes
 Treatment with exogenous ethylene or ethylene-related chemicals can affect the sex of the
flowers in cucumber plants.
 The ethylene-mediated differentiation of unisexual flowers in cucumber has been explained by
the “one-hormone hypothesis" (Yin and Quinn, 1995).
 This hypothesis posits that ethylene in cucumber inhibits maleness and induces femaleness.
Chemical Regulation of Sex Expression in Cucumber:
Increasing Female Tendency:
(i) Auxin
(ii) Ethylene
(iii) Acetylene
(iv) 2-chloroethylphosphonic acid (ethephon)
(v) brassinosteroids
Increasing Male Flower Promotion:
(i) GA3
(ii) GA4
(iii) GA7
(iv) Silver nitrate (Ag NO3)
(v) Silver thiosulfate [Ag (S2O3)2]
(vi) Aminoethoxy-vinylglycine (AVG)
4
Environmental and hormonal factors influencing sex determination in cucumber
 The sex determination system in cucumber is very labile because of its susceptibility to external
conditions.
 Factors such as day length, light intensity, temperature, and hormones modulate the sex of a
plant and change its floral sex distribution pattern.
 Long days and high temperatures stimulate the formation of male flowers, while female
flowers are produced under short day and low temperature conditions.
 The combination of light and temperature, specifically the ratio of radiant to thermal energy
(photothermal ratio; PTR), also has an influence on sex phenotype. High PTR is correlated
with an increased number of female nodes relative to male nodes.
 Low temperature induces the formation of female flowers
 Femaleness can be induced by elevated levels of glucose and sucrose in shoot apices.
Genetic and environmental control of cucumber sex determination
Sex forms in cucurbits
5
Breeding Objectives















Early fruiting
High female to male sex ratio
Attractive green or dark green fruits with smooth surface and without prominent spines or prickles.
Uniform long cylindrical shape without crook neck
Fruits free from carpel separation without hollow spots
Fruits free from bitterness. Less or negligible cucurbitacin content.
Less seeds at edible maturity
Resistance to diseases (powdery mildew, downy mildew, anthranose, cucumber mosaic virus)
Resistance to insect pests
Resistance to abiotic stresses- temperature extremes, water deficiency
The most efficient measurement of yield in plant breeding trials seems to be the total number of
marketable and oversized fruits/plant, as it is highly heritable, more stable over time, is easier to
measure.
Increase in number of harvests/plant, stem length, number of branches/plant, number of flowing
nodes/plant, time to anthesis, percentage of pistillate flowers and percentage of fruit set.
More number of lateral branches
Desirable fruit size, shape and colour as per need of consumers/processing industry.
Parthenocarpic cucumber desirable for glasshouse cultivation.
Breeding Methods
 Introduction:- Japanese long green and poinsette are popular varieties.
 Mass selection:- cucumber lines with desirable recessive characters like bush habit, spinelessness
and lack of bitterness have been obtained by selection.
 Backcross method:- Scab resist lines have been evolved through backcrossing.
 Lines which combine high yield with quality fruits have been developed through repeated
backcrossing.
 Pedigree breeding
 Heterosis breeding
 It has been exploited for earliness, high yield &quality fruits.
 Hybrid seeds are produced by use of gynoecious lines, malesterility, selective differential
gametocide (sodium; 2,3- dichloro isobutynate(S 2,3 DCIB).
Breeding systems in cucurbits:
Gynomonoecious and gynoecious sex forms are most important sex forms in commercial
production of hybrids, especially in cucumber.
Method 1 (Use of gynomonoecious line):
Generally. Gynomonoecious lines are grown with monoecious lines in alternate rows with a ratio
of 4:1.
The Gynomonoecious lines give rise to basically three types of plant, viz. a) Gynoecious
(important as seed parent),
b) Monoecious (important as pollen donor) and
c) Intermediate (not important).
At 10th node stage when male flowers appears first the monoecious derived from gynomonoecious
parent and intermediate forms are removed (uprooted) from the breeding blocks. Then the
gynoecious plants are left to set hybrid seed with the desired monoecious lines.
6
Schematic representation of hybrid production in cucumber using Gynomonoecious and
Monoecious line
Maintenance of Gynomonoecious line:
 For maintenance of gynoecious & gynomonoecious lines hermaphrodite forms plays
key role. Kubicki proposed how hermaphrodite plants can act as complementary
maintainers. Here gynoecious (MMFF) lines are crossed with an andromonoecious line
(mmff).
 After several generation of backcrossing stable hermaphrodite forms (mmFF) are
produced.
 This hermaphrodite forms are again backcrossed several times with the gynoecious
(MMFF) line as recurrent parent.
 This results into production of two isogenic line, viz. gynoecious and hermaphrodite.
 When these two isogenic lines were crossed all gynomonoecious lines were produced.
Maintenance of Gynomonoecious line
7
Method 2 (Use of gynoecious line):
2a. Gynoecious line crossed with Monoecious inbreds:
This is one of the efficient method of hybrid seed production in cucumber, as it ensures the
less chance of self-pollination and assures 100% of hybrid seeds. The F1 hybrid produced
are gynoecious when gynoecious lines are used as female parent and hermaphrodite forms
are used as pollen parent. But the main drawback is it cannot be utilized at commercial
scale.
2b. Use of two separate gynoecious lines:
Any one line of the two gynoecious line is treated with Gibberellic Acid or AgNO3 to
produce male flower for pollination.
Maintenance of gynoecious line:
 Gynoecious lines are mainly maintained by the application of Gibberellic Acid (GA)
and AgNO3 at small seedling stage (2-4 true-leaf stage).
 Foliar application of GA @1500-5000 ppm induces male flower in gynoecious line.
 Even GA3 at low concentration and AgNO3at low concentration (@50-500 ppm) found
to be more effective in inducing staminate flowers.
Method 3 (use of Growth Regulator):
 In most of the monoecious cucurbits like bottle gourd, Bitter Gourd, Cucumber,
Muskmelon normally staminate flowers appear first at early node followed by the
pistillate or a mixture of staminate & pistillate at later stage. Now it has been proved
that Ethrel @50-100 ppm at 2-3 true leaf stage reverse the normal sex expression of
monoecious cucurbits viz. induces pistillate flower at early nodes followed by the
staminate and mixed form at later stage. Using this principle hybridization techniques in
monoecious cucurbits can be deployed.
 Firstly selection of two desirable monoecious lines or any two line one of which is
monoecious are done. Those two lines are grown at 4:2 (monoecious : pollen parent)
ratio. Now the monoecious plants are treated with Ethrel @ 50-100 ppm at 2-3 true leaf
stage induces female flowers at early nodes. Simultaneously pollen parent produces
their male flowers and pollen from these fertilise the female flowers and produces
sufficient hybrid seed, after fruit-set all pollinator rows are destroyed.
 Dominant nature of gynoecious sex expression ensures development of pistillate flowers in every
node of F1hybrids.
 A monoecious pollinizer must be mixed with the hybrid, if it is not parthenocarpic for ensuring
pollination & full productivity.
 Specific combinations involving gynoecious line and male parental lines are planted in 10:1
ratio and hybrid seeds are collected from gynoecious line.
 The 1st F1 processing cucumber developed from a gynoecious line (MSU 71305) is spartan dawn.
 Two F1 hybrids DCH 1 & DCH 2 have been developed using these gynoecious lines.
Population improvement and extraction of inbred lines: This method is based on recurrent
selection and aims at long term gain for the characters having low to moderate heritability
Interspecific hybridization
• There are nearly 40sps under Cucumis
• All non-cultivated forms are originated from Africa.
• The related species of C.sativus (n=14) are C.trigonus (c.callosus) (2n=14), it is closest to
C.sativus and it is a source of resistance to fruitfuly.
• C.hardwickii supposed to be ancestor of cucumber.
8
Intergeneric crosses:• Plants could be obtained from open pollination of C.sativus & luffa cylindrica that has glaborous
stem,leaf,petiole flower ,tendril & fruit and grow well in hot climate .
• The intergeneric crosses would have only limited use.
Biotechnology methods

Introduction of somaclonal variation and its application in breeding

In-vitro mutagenesis on haploids and diploids.

In-vitro selections for disease resistance and cold resistance etc.

In-vitro fertilization

Production of transgenic plants

Embryo rescue technique
Varieties of Cucumber:
Straight Eight: This is a variety of cucumber having cylindrical, very symmetrical fruits introduced by
Ferry- Morse Seed Co., Detroit, Michigan, USA, in 1935. It was introduced to India and released by
IARI, Regional Station, Katrain, Kullu Valley. It is early, suited for hills, and has dark green leaves, 2025 cm long thick straight fruits with round ends. The fruits are light green. It is a heavy yielder.
Japanese Long Green:This is a temperate variety specifically suited to hills and lower hills. It is extraearly with 45 days maturity. Fruits are 30-40 cm long, with white skin, white spines and light green
crisp flesh. It has been released by IARI, Regional Station, Katrain.
Poinsette: This is an American variety initially introduced and multiplied by National Seeds
Corporation of India. Fruits are 20-30 cm long, dull dark green in colour. It is resistant to downy
mildew, powdery mildew, anthracnose and angular leaf spot. It has been originally bred at Charleston,
South Carolina, USA.
Pant Khira 1 (PCUC 28):This is a selection from inbreds of indigenous germplasm at Pantnagar,
released in 2001. The fruits are 20 cm long, cylindrical with light, white stripes. Yield is approximately
150 q/ha.
Pusa Sanyog: This is an first gynoecious hybrid between a Japanese line and Green Long Naples.
It matures in 50 days. Fruits are 28-30 cm long, cylindrical and have dark green skin with yellow spines.
It has been released by IARI, Regional Station, Katrain. This hybrid could never reach to market in
India as seed could not be produced and marketed.
Pant Sankar Khira 1: This hybrid (PCUC 28 X PCUC 8) developed at Pantnagar was released in
1999. Fruits are about 20 cm long. Yield potential is about 200 q/ha. Predominant hybrids in market by
seed industry in India are Gypsy (white fruits), Malini (green fruits) and Harshini (green fruits).
Cabbage





Botanical Name: Brassica oleracea var. capitata Linn.
Family: Cruciferae/ Brassicaceae
Chromosome no.: 2n=18
Origin: Western Europe & Mediterranean region.
Edible Part: Head.
Importance
 Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale,
collectively called "cole" crops, though they are of different cultivar groups.
 Cabbage is one of the most popular winter vegetables grown in India.
 The word cabbage is derived from the French word 'coboche', meaning head.
 A cabbage head is made up of numerous thick, overlapping smooth leaves which cover smooth
terminal bud.
 Cabbage is commonly used fresh as salad, boiled vegetable, cooked in curries and processed.
9
 Cabbage is a good source of vitamin K, vitamin C and dietary fiber.
 Normally it is biennial but it is grown in India as annual crop.
 It is a biennial in nature having 2 specific periods of growth namely vegetative and reproductive
phases to complete its life cycle.
 In the first season crop remains in the vegetative phase characterized by the formation of heads
where as the reproductive phase is completed in the second season only after getting the necessary
stimuli of low temperature of 4.40C-100C for about 5-7 days to break the dormancy of the heads.
Origin, Evolution and Distribution
 It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere
in before 1000 BC.
 Cabbage has been under cultivation since 2500 BC to 2000 BC.
 Cabbage originated from a wild non heading type, ‘Cole wart’ (Brassica oleracea var. sylvestris).
 The genus Brassica includes about 100 species, majorities of which are native to the Mediterranean
region. The crop is attributed to Mediterranean centre of origin.
 It is also considered that the real headed cabbage was evolved in Germany.
 The Savoy cabbage originated in Italy and spread to France and Germany in the sixteenth and
seventh centuries.
 At present, cabbage is grown in Caribbean countries, Indonesia, Malaysia, Central East and West
America.
 The major cabbage producing states are Uttar Pradesh, Orissa, Bihar, Assam, West Bengal,
Maharashtra and Karnataka.
 Among these states West Bengal contributes 1.93 M MT of cabbage from 65,000 ha area with an
average productivity of 29.6 MT/ha.
10
The species Brassica oleracea is divided into:
var. oleracea – Wild cabbage
var. acephala – kale and collords
var. fimbriata – curly kale
var. botrytis – cauliflower or heading broccoli
var. capitata – cabbage
var. gemmifera – Brussels sprouts
var. gongylodes – kohl rabi or Knol-kohl
var. italica – sprouting broccoli
var. subauda – savoy cabbage

All these species have the C-genome, contain the same number of chromosomes (2n=2x=18)
and readily cross with each other.
1.
2.
3.
4.
5.
6.
7.
8.
9.
Types of cabbages
White cabbage: Brassica oleraceae var. capitata L. f. alba

Also called Dutch cabbage – Smooth, pale green leaves.
Green cabbage

Green cabbage: Brassica oleracea var. capitata L.

Light to dark green, slightly pointed heads.

This is the most commonly grown cultivar.

Heads that are heavy for their size (which can range from softball to almost basketball size),
with tightly packed, moist looking leaves.

The queen of slaws, green cabbage can stand up to even the heaviest, creamiest, or spiciest of
dressings.
Savoy cabbage

Savoy cabbage: Brassica oleraceae var. sabauda L.

It is also known as curly cabbage.

With deeply ridged leaves, Savoy cabbages are perhaps the prettiest cabbages around.

Characterized by crimped or curly leaves, mild flavor and tender texture.

The leaves are more loosely layered and less tightly packed than green or red cabbage,
although its uses are similar.

It is delicious thinly sliced in salads or quickly stir-fried.
Red cabbage

Red cabbage : Brassica oleraceae var. capitata L. f. rubra

Smooth red leaves, often used for pickling or stewing (Stews are typically cooked at a
relatively low temperature (simmered, not boiled), allowing flavours to mingle).

It looks like green cabbage except it's red.

Red cabbage heads tend to be a bit smaller than green cabbages, but look for similarly tightly
packed, moist-looking leaves and heads that feel heavy for their size.
Spring Greens

Spring Greens –Brassica oleracea var. acephala L. Loose-headed, commonly sliced and
steamed. The central leaves do not form a head or form only a very loose one.
Napa cabbage

Napa cabbage: Bassica rapa sub-sp. pekinensis L.

It is sometimes called Chinese cabbage or celery cabbage.

Napa cabbage doesn't look like head cabbages.

It has long light green leaves that flower off of thick, white stalks.

It looks a bit like a cross between romaine lettuce and pale Swiss chard.
11
Bok Choy

Bok Choy: Brassica chinensis var. parachinensis L.

It has distinct leaves growing from a central stalk.

It looks a fair amount like Swiss chard but with pale green stalks and leaves.
Brussels Sprouts

Brussels Sprouts: Brassica oleracea var. gemmifera L.

It just look like tiny cabbages. They will keep for several weeks if chilled.
Cabbage cultivars - based on maturity time

Early season: It takes 60-70 days for maturity. e.g., Golden Acre, Pride of India, Copenhagen
Market and Early Drumhead.

Mid- season: Cabbage comes to harvest at 80-90 days. e.g.,All Head Early, Wisconsin, All
Green September.

Late season: Require long winter season comes to harvest at 90-120 days. E.g.,Pusa Drum
Head, Indian Eclipse, Danish Ball Head, Late Flat and Dutch Sure Head.
Cabbage cultivars based on shape of heads

Round head or Ball Head type (early): Golden Acre, Pride of India, Copenhagen Market,
Mimmothi, Rock Red and Express.

Flat head or Drumhead type (Late): Pusa Drumhead.

Conical head (early to mid season): Jersy Wake Field

Savoy type (late varieties): Chieftain.
Genetic Resources

Since 1982, IPGRI sponsored many missions to collect wild Brassica species.

According to IPGRI policy , each sample is to be stored at

Polytech University, Spain

University of Tohoku, Japan

Gene bank of country, where samples are collected.

In USA, National Plant Germplasm System(NPGS).

Most Brassica sp are conserved at Plant Genetic Resources Unit(PGRU) at Geneva Campus of
Cornell University.

Crucifers Genetics Cooperative(Cr GC) at Univ. of Wisconsin.

European brassica Database developed by the center for Genetic Resources at Netherlands.

In India IARI station at Katrain, Kullu Valley, H.P
Breeding objectives

High yield

Longer staying capacity in field after head formation

Desirable head weight ( 1-1.5kg)

Early head formation/early maturity

Storage ability

Head shape and colour (Round, light green /green)

Less proportion of outer leaves

Narrow, short and soft core

Firm head with short internal stem

Cultivars suitable to grow under mild winter

Self-incompatible but cross-compatible inbreds to be used in development of hybrids

Resistance to black rot (Xanthomonas campestris), cabbage yellows (Fusarium oxyspomm f.
conglutinans), alternaria leaf spot, Black leg.

Resistance/tolerance to cabbage butterfly, aphids and diamond back moth
12
Breeding Methods
Open pollinated cultivars: Mass selection and Inbreeding (low level of self incompatibility and
inbreeding depression)
Hybrid cultivars: The self-incompatibility is used to produce hybrid seeds in cabbage and other cole
crops.

The individual plants are self-pollinated through bud-pollination.

Selection is applied for desirable characters and strong level of self-incompatibility.

This way several self-incompatible, but cross-compatible inbreds having different S-alleles are
developed.
Cabbage hybrids could be of following kinds:
Single Cross:

This is a cross between two inbreds.

Single cross hybrids are more uniform than hybrids produced from double/top crosses.
Double Cross:

A cross between two single crosses is known as double cross.

Four homozygous inbreds are required to produce a double cross, for example (S1S1 x S2S2) X
(S3S3 x S4S4).

In this system, seed is harvested from both the single crosses which themselves are vigorous and
therefore, cost of hybrid seed is reduced.
Top Cross:
This is a cross between a single self-incompatible inbred line as female and a good open- pollinated
cultivar as pollen parent.
Problems in the Breeding of F1 Hybrids:
(i) Depression by inbreeding
(ii) Sister-brother fertilization within parental lines creating the problem of ‘sib’ seed contaminants
(Depending upon the parental lines and conditions during seed production, the proportion of such sib
seed may vary from nil to as much as 80%.)
(iii) Reduction of incompatibility by environmental conditions
(iv) Restriction of pollination within parental lines by bees instead of random movement of bees.

The usual method of assessment of proportion of sibs is to grow plants from a seed sample until
they are sufficiently developed to adjudge phenotypic difference between sibs and hybrids.

The time taken may vary from a few weeks if obvious differences are apparent at the seedling
stage, to from 10-12 weeks if difference between the hybrid and parents cannot by adjudged until the
adult plant stage.

In such situations, isozyme analysis has been shown to have several advantages and offers a
practical alternative to traditional methods.
13
Breeding and utilization of self incompatible lines

It is easy to breed self-incompatible lines of cabbage through continuous self-pollination and
selection.

When two self-incompatible lines are used as parents to produce hybrids, the reciprocal crossed
seeds can be harvested as hybrids.

The first cabbage hybrid developed in Japan using SI lines Nagaoka No.1.
The superior SI lines for hybrid seed production should have the characters
 Stable SI
 High seed set after self pollination at bud stage
 Favourable economic characters
 Desirable combining ability
 Almost all the hybrids in cabbage are developed using SI lines in the world.
 Now CMS is also being used.
Special considerations for F1 hybrid production plots

Isolation distance of at least 2000m from cauliflower, Kohlrabi, broccoli, kale, brussels
sprout etc

provision of approx 15 honey bee boxes/ha

building up frame work through appropriate staking to prevent lodging

Control of insect pests and diseases

Synchronized flowering of parental lines

Planting ratio of 1:1

Harvest the seed separately from both the inbreds
Resistance breeding

Cabbage yellows: Soil borne vascular wilt favoured by warm soil temperatures with an opt of
280C. Progressive yellowing followed by brown necrosis, stunted plant growth with premature leaf
drop.

Type A resistance by one dominant gene and not influenced by temperature.

Type B resistance –several genes and breaks down at temp >220C

Black rot: Seed borne shows vascular bacteriosis causing yellowing of leaves.

Resistance is controlled by a major gene ‘f’ with two modifier genes, one dominant and one
recessive.
Tissue culture and transgenic technology
 Anther culture
 Transgenic cabbage with enhanced resistance to diamond back moth has been developed with
genes CryIAc, cryIAb3, and cryI ab through Agrobacterium tumefaciens.
Varieties
Based on Maturity, head shape, head size and leaf colour and shape cabbage varieties have been
classified into different groups
1.
Wakefield or Winningstat group
2.
Flat dutch or Drumhead group
3.
Copenhagen market group
4.
Savoy group
5.
Danish ball head group
6.
Alpha group
7.
Volga group
8.
Red cabbage group
In India Copenhagen market group (early round headed varieties with compact heads having few
outer leaves and small core) and Flat dutch (flat heads, large outer leaves) group are common.
14
Golden Acre: Selection from Copenhagen Market. Early growing variety with small round heads,
colour of the leaves is light green from outside and dark green from inside. Individual head weighing 11.5 kg, harvested within 60-65 days after transplanting. Late harvesting leads to heads cracking.
Average yield is 20-24 t/ha.
Pride of India: Early growing variety medium-large head weighing 1-1.5 kg, harvested within 70-80
days after transplanting, Average yield is 20-28 t/ha.
September Early: An introduction from the then German Republic under indo-GDR project in
nilgiri hills. Mid season variety popular in the Nilgiris, head is compact, flat-oblong with bluish green
foliage, weighing 4-6 kg. Harvested within 105-110 days after transplanting. It is susceptible to black
rot disease. Average yield is 40-50 t/ha. This variety can be kept in the field after they are ready for
harvest and do not show cracking.
Pusa Drumhead: Late season variety. The heads are large, flat, somewhat loose and drum shaped. Each
head weighs 3-5 kg. Outer leaves are light green with prominent mid-rib. Requires long winter for a
good crop, tolerant to black leg disease. Average yield is 50-54 t/ha.
Early Drum Head: Early maturing variety with heads flat, medium-large, weighing 2-3kg, Average
yield is 20-30 t/ha.
Late Large Drum Head: Late maturing variety with heads compact, flat and equal in
size. Harvested within 100-105 days after transplanting. Average yield is 20-30 t/ha.
K-1: Heads are large sized with inner leaves white in colour, tolerant to black rot disease, Average
yield is 20-30 t/ha.
Copenhagen Market: Late maturing variety, popular variety in West Bengal. Round heads bigger than
that of Golden Acre. Head is large in size weighing 2.5-3 kg each. harvested within 75-80 days after
transplanting.
Pusa Mukta (Sel-8): Developed from an Intervarietal cross of EC 24855 and EC 10109 at Katrain.
Heads flattish round, medium sized with light green outer leaves, weighing 1.5-2 kg each. Tolerant to
black rot disease. Average yield is 25-30 t/ha.
Pusa Synthetic: Heads are medium in size, high yielding variety, Average yield is 35-46 t/ha.
Midseason Market: Mid season variety. Heads are round and weigh 2-4 kg. Harvested within 80-90
days after transplanting.
Some promising hybrids are Bajrang, Swarna, Sudha, Sri Ganesh Gol, Bahar, Pragati, Hari Rani Gol,
Kranti, etc. in India.
Cauliflower
Brassica oleracea var. botrytis


Chromosome no.: 2n=18
Origin: Mediterranean region.
Importance

Cauliflower is one of several vegetables in the species Brassica oleracea.

It is an annual plant that reproduces by seed.

Typically, only the head is eaten – the edible white flesh sometimes called "curd" (with a
similar appearance to cheese curd).

The cauliflower head is composed of a white inflorescence meristem with short internodes,
branches apices and bracts.

It has high quality of proteins and peculiar in stability of Vitamin C after cooking.

It is rich in minerals such as potassium, sodium, iron, phosphorus, calcium, magnesium etc.

The name cauliflower consists of two Latin words, ‘caulis’ and ‘floris’, former means cabbage
and the later means flowers.
15
 There are hundreds of varieties of cauliflowers that differ in color, size, shape, taste and
nutritional composition.
 Aside from white, cauliflowers also exist in other colors such as green, purple, orange, brown
and yellow.
Types
 Green Cauliflower
 Orange Cauliflower
 Purple Cauliflower
 White Cauliflower
Green Cauliflower
 One variety of green cauliflower is called the Romanesco, and it is lime green with pointed
pinnacles at the surface of the head.
 They are small heads, a tad smaller than many other types of cauliflower, and the plant itself
tends to be less vigorous than other varieties.
 Green cauliflower is also called broccoflower, and it is available in numerous varieties.
 Since the early 1990s, these types of cauliflower have been available commercially throughout
Europe and the United States.
 Other known varieties include the Vorda, the Alverda, and the Green Goddess.
Orange Cauliflower
 Also known as the Cheddar cauliflower, this is a hybridized variety that develops curds which
are bright-orange in color.
 They contain more of the orange pigment known as beta-carotene– which is a precursor to
Vitamin A – and they hold well on the plant because they are sturdy, even when they don’t
produce flowers at harvest time.
 In fact, when you cook this type of cauliflower the color gets even brighter and deeper in color,
and because of their durability, you can harvest the plants at various times instead of all at once
and still enjoy their flavor and texture.
 The Orange Bouquet is another variety of orange cauliflower.
Purple Cauliflower
 Both Graffiti and Purple Head cauliflower have striking purple curds, which are tender and have
a mild flavor.
 You can cook these types of cauliflower or toss them in your salads, and while Graffiti
cauliflower retains its purple color even after cooking, the Purple Head cauliflower will turn
green.
 Chock full of vitamins and minerals just like other types of cauliflower, the purple cauliflower
plants are very healthy for you and taste great.
The purple in this type of cauliflower comes from water-soluble pigments that are also found in
red wine and cabbage, and purple varieties include the Purple Cape and the Violet Queen, the
latter of which has very vivid purple curds and tastes great when eaten raw. In southern Italy
and in Great Britain, there is a type of broccoli that has tiny buds and is called a purple
cauliflower, although it doesn’t technically fall under this category
 White Cauliflower
 There are actually numerous types of white cauliflower, including the White Cloud and the
Early White Hybrid, but all white cauliflower consists of white curd, or the head of the flower
buds, surrounded by enclosing leaves.
 White cauliflower is the most common and popular type of cauliflower .
 The Snowball is another type of white cauliflower introduced to North America in 1888. It is
snow white in color and features a six-inch head that has tightly wound curds on it.
 Other varieties of the white cauliflower include the Snow King and White Corona.
16
 One of the interesting characteristics of white cauliflower is that it needs to be blanched while it
is growing. This means that the curd must be completely enclosed by green outer leaves so that
the white color is preserved and it tastes right once it’s harvested.
 In fact, many varieties of white cauliflower are self-blanching, which means the leaves can also
protect it from the sun’s damaging effects.
 Self-blanching varieties of white cauliflower include the Andes, the Snow Crown, the Early
Snowball, and the Self-Blanche.
Origins of the Types of Cauliflower
European cauliflowers

Originals/Italians: (Italy) Plant short, leaves erect, broad with round tips, bluish green,
curds good, not protected.

Cornish: (Cornwall, England) Plants vigourous, long stalked, leaves loosely arranged,
broadly wavy, curds flat, irregular, loose, not protected, yellow, highly flavoured.

Northerns: (England) leaves petiolate, broad, very wavy, serrated, curds good, well
protected.

Roscoff (France) plants short, leaves long, erect, slightly wavy with pointed tip, mid rib
prominent, bluish green, curds white or creamy, hemispherical, well protected.

Angers (France) : leaves very wavy, serrated greyish green, curds solid, white.

Erfurt and Snow ball (Germany and Netherlands) : plants dwarf, leaves short, erect ,
glaucous green, curds solid well protected.
Indian cauliflowers:

Dwarf selections of Erfurt or Snow ball types.

Early maturing

Tolerant to high temperature and humid conditions
Based on maturity – 3 groups such as
Group I -Kunwari (September -October), Katiki (Oct. -Nov.),
Group II -Aghani (Nov. -Dec.), Poosi (December) and
Group III -Maghi (January).
The typical Indian cauliflowers belong to the maturity group I and II.
Indian types
1. Tolerant to heat
European types
1.Not tolerant
0
2.
3.
4.
5.
6.
7.
8.
9.
Curd formation at and above 20 C
Annual
Yellow curds, loose with strong flavour
Early maturing
More variable
More self incompatible
Small juvenile phase
No vernalization is required, but cold
0
0
2.Curd formation at 5-20 C
3. Biennial
4.Snow white curds with very mild or no flavour
5. Late maturing
6. Less variable
7. Less self incompatible
8. Long juvenile phase
0
9. Needs vernalization at 7 C for 8-10 weeks
treatment at 10-13 C for 6 weeks
Origin and History

It is originated from wild cabbage known as ‘Cole warts’, through mutation, human selection
and adoption.

It originated in Asia Minor and was first cultivated in 600 years B.C. in Turkey. It became
popular in Europe in the 16th-century but was only cultivated in America at the beginning of the 20th
century.
17

Dr. Jemson at Saharanpur introduced to India in 1822 during the period of East India
Company.

The original introduction was “Cornish types”, which originated in England followed by
temperate types, originated in Germany and Netherlands in 18th century.

The present tropical Indian cauliflower developed as a result of inter crossing between

European and Cornish types.

Cauliflower is thought to have been domesticated in the Mediterranean region - Cyprus from
where it moved to other areas like Syria, Turkey, Egypt, Italy, Spain and northwestern Europe.

The cole crops, including cauliflower and cabbage have descended from a common kale like
ancestor, the wild cabbage (B. oleracea L. var. sylvestris L.) still found in Western and Southern
Europe and North Africa.

The different types of cauliflower like Cornish, Northerns, Roscoff, Angers and Erfurts
originated from the Italians independently in different region like Cornish and northern England,
Roscoff and Angers in France and Erfurts or Snowball in Germany and the Netherlands.

Cornish type, perhaps the first to be introduced in India, has itself gone out of cultivation
after contributing many genes to Indian varieties like resistance to black rot, self-incompatibility, curd
flavour, open plant habit, exposed yellow loose curds etc.
Breeding Objectives

High yield

Non ricey (“Ricing” is where the flower buds develop, elongate and separate, making the curd
unmarketable.), compact, bract free protected curds with retentive cream/ white colour
Riciness occurs while growing, due to high temperatures during curd development, and is more
prevalent on curds being over mature and from rapid growth, maybe due to excess nitrogen.
Purpling in cauliflower: Heads exposed to sunlight develop a yellow and/or red to purple pigment.





Heat tolerance for producing curds in August/September
Varieties for summer and rainy season in the hills
Better seeding ability
Self incompatible but cross compatible inbreds to produce hybrids of tropical type
Resistance to diseases- black rot, sclerotinia rot, erwinia rot, alternaria blight
Breeding Methods
Population Improvement Methods- Mass selection, family selection
Development of inbreds as cultivars- pedigree, bulk or back cross
Hybrid breeding
F1 hybrid cultivars have become important only since 1985.
Lack of hybrid cultivars of cauliflower was due to
1.
Selfing of parental lines/ sib mating within the parental lines giving rise to off types after
planting for commercial hybrid seed.
2.
Less effective self incompatibility in cauliflower
3.
The inflorescence of cauliflower tends to be cymose than racemose, which results in a flush of
flower production over a shorter length of time, leading to greater tendency for non synchrony of
flowering of the parents of a hybrid.
4.
Minor heterosis for head size in contrast to other brassicas, which are grown for their vegetative
leafy tissues.
18
Breeding for curd Quality
Selection against Bracting Defect (White bracts corresponding to the axillary leaves are usually
present inside the curd. Often these bracts grow through the surface of the curd and give it a papillate
appearance which detracts from its commercial value):

Detection of bracts can be made more effective with Microscopic examination-SEM

Defining a field environment suitable for selection against bracting.
Breeding against Riceyness: Appearance of out growth of about 1 mm diameter from curd surface.
Breeding for optimum geometry: Plant type No.3 is considered as best.
Breeding for resistance to Black rot: Resistance to Black rot (Xanthomonas campestris)is dominant to
susceptibility and governed by polygenes.
Varieties
In India, two groups, tropical types and the annual temperate types known as 'Erfurt' or 'Snowball'
types. The tropical types are resistant to water logging or heat.
Most of the Indian cultivars are marketed by the name of Hindi month they mature in, such - Kunwari
(September -October), Katiki (Oct. -Nov.), Aghani (Nov. -Dec.), Poosi (December) and Maghi
(January).
A. September maturity
1. Early Kunwari : It is the earliest cultivar released by the Punjab Agricultural University. It has
bluish green leaves with waxy blooms. The curds are white and not so compact. It is prone to riceyness
(deformed flower head also called curd formation).
B. October-November maturity
1. Pusa Katiki: Pusa Katiki is one of the early maturing varieties of cauliflower. It has been released
from the IARI, New Delhi. The plant is medium in size with bluish green leaves. The curd is also
medium sized.
2. Pusa Deepali: It has been released by the IARI, New Delhi. It has been developed through
inbreeding from the local collection. Erect tall plants with green waxy leaves. It has uniform, mediumlong, erect foliage with rounded tips. The curds are white and deep. Because of an erect growth habit
more plants can be accommodated per unit area.
C. November -December maturity
1. Improved Japanese
It is an introduction from Isreal with long, erect, narrow leaves and medium sized curds.
2. Pant Shubhra
It has been developed at Pantnagar. Developed through Simple recurrent selection in PI 272775. Outer
leaves are semi-erect, inner leaves partially cover the curd. The curd is compact, slightly conical, nonricey and creamish -white in colour. It takes 120 days and yields 200q/ha
3. Pusa Himjyoti
It has erect bluish green leaves with waxy coating. The leaves cover the head tightly in the initial stages.
The curds are pure white and they retain their colour even after exposure. An average curd of this
variety weighs 500 -600 grams. It takes 62 -75 days from transplanting to curd formation. It is
recommended for the spring summer sowing in the hills.
D. December-January maturity
1. Pusa Synthetic
It has been developed at the IARI, New Delhi. It has erect leaves varying in colour, frame narrow,
medium curds, somewhat creamy white to white and compact. It is suitable for planting from midSeptember to late September.130 days, yield 225q/ha
2. Pusa Shubhra
A selection from a triple cross, MGS-2-3, 15-1-1 and D-96 developed at the IARI, New Delhi. Plants
are erect with somewhat long stalk and light bluish green leaves. An average curd weighs 700 -800 g
19
and is free from riceyness. It takes about 90 to 95 days to complete 50% harvest after transplanting.
Resistant to black rot disease. Best temperature for curding – 12-160C.
In this group two more varieties namely
'Punjab Giant -26' and
Punjab Giant-35 have been released by the Punjab Agricultural University, Ludhiana.
E. January-February maturity
The varieties falling in this group are Snowball types. The important ones are described here.
1. Dania
This variety has been developed at Kalimpong. It is recommended for growing in the eastern region,
more particularly the eastern hills. The plants are very sturdy with waxy leaves and medium-deep curds.
It is sensitive to fluctuating environment.
Snow ball -16 an introduction from Holland. Hybridization work at Katrain developed 3 varieties.
2. Pusa Snowball-l
Ec 12013 and EC 12012 were crossed to combine earliness and superior curd qualities like solidness
and better staying power. It is a straight growing variety with upright leaves, tightly covering the curd.
Curds are compact, medium in size and snow white in colour. Suitable time for sowing this variety in
northern India is the first fortnight of October.
3. Pusa Snowball K-l
This variety is resistant to black rot disease. It has upright, wavy light green leaves, self-blanched,
snow white, hidden curds. It is becoming increasingly popular with the growers because of its curd
quality and late maturity. Period of fresh availability is extended by at least 15 days.
4. Pusa Snowball-lI: Three years of inbreeding of EC 12012. curds are solid, white with very good
staying power. It takes 110-135 days and yields 150-200q/ha
Pusa hybrid -2: The first hybrid in cauliflower in India using self incompatible lines. Plants are
semi erect with bluish green upright leaves. Curds are creamy white and compact. Average curd wt is
900g.
20