Nutritional quality of vegetables is affected by several steps in the food chain. Up to now the effects of these different steps are mostly studied separately. We propose the cooperation between plant breeding and food technology by using food technological parameters as breeding traits to identify genetic loci associated with food processing. An example of mechanistic studies of glucosinolate losses during cooking is used to discuss requirements, possibilities, challenges and benefits of such an integrated approach with the final aim to breed for vegetables with higher retention of glucosinolates, as example for other phytochemicals, during food processing.
- thermally-induced degradation
- cruciferous vegetables
- broccoli sprouts