Improved selection against the purple colour defect of cauliflower curds |
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| Authors: | P. Crisp Patricia A. Jewell A. R. Gray |
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| Affiliation: | (1) National Vegetable Research Station, Wellesbourne, Warwick, U.K.;(2) Present address: Department of Biological Sciences, The Polytechnic, Hatfield, Hertfordshire, U.K. |
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| Abstract: | Summary Purple colourations of the cauliflower curd detract from the commercial value of the crop. Curds were found to develop purple colourations when in aseptic nutrient culture, and this was correlated with their inherent tendencies to form purple curds in the field as revealed by a progeny test. It was advocated that selection against the defect in the field should be supported by assessment in culture. |
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