How to improve vegetable brassica taste

Sulphur is important for brassica flavour

Sulphur is an essential component of most flavour compounds in brassicas so any deficiency will result in reduced flavour and taste.

Sulphur is needed in brassicas to provide sweeter cabbages – with improved processing characteristics and better health providing properties. Good sulphur nutrition leads to sweeter cabbages.

Molybdenum and Zinc improve brassica sugar content

Molybdenum and zinc also increase sugars contents. When available in sufficient quantities, zinc increases the sugar content of leaves. Zinc forms stable complexes with proteins and is therefore a structural and functional element of many enzymes. Excessive use of phosphorus can restrict zinc uptake. Thus it is important that zinc and phosphorus is balanced.

Manganese deficiency leads to lower sugar content

Poor manganese supply also influences crop quality. Crops that are well supplied with manganese have higher sugar contents.