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* Corresponding Author: Tel.: +39 0690672210; E-mail: donato.giannino@cnr.it (Dr. D. Giannino) # Authors have equally contributed to this work cal traits [Bonnema et al., 2011] and molecular phylogeny. It includes “cime di rapa” and “friariello” vegetables from south Italy [Elia & Santamaria, 2013], also known as broccoli-raab or rapini [PlantUse, 2020] and consumed as cooked or raw (salads or sauces). Botanically, broccoli-raab falls into the subspecies sylvestris Janch var. esculenta Hort. [Romani et al., 2006], and the edible products are shoots bearing leaves, stems, and corymb-inflorescences (florets). Local farmers usually select parental lines phenotypically, aiming at progenies with superior traits and minimal inbreeding depression. Seed companies exploit these local selections to develop synthetic varieties or to create inbred lines for F1 hybrids with new traits such as regrowth attitude (for multiple cutting), product tenderness and antioxidant content. Landraces cultivation spans fall-winter cycles of 50–90 days in open field [Elia & SantaNutritive Parameters and Antioxidant Quality of Minimally Processed “Cime di Rapa” (Brassica rapa subsp. sylvestris) Vary as Influenced by Genotype and Storage Time

polish journal of food and nutrition sciences

Nutritive Parameters and Antioxidant Quality of Minimally Processed "Cime di Rapa" (<i>Brassica rapa</i> subsp. <i>sylvestris</i>) Vary as Influenced by Genotype and Storage Time

Nutritive Parameters and Antioxidant Quality of Minimally Processed "Cime di Rapa" (Brassica rapa subsp. sylvestris) Vary as Influenced by Genotype and Storage Time