Agriculture Reference
In-Depth Information
eas of India. Vegetables are generally sensitive to environmental extremes,
and thus high temperatures and limited soil moisture are the major causes
of low yields and will be further magnified by climate change (Table 8.1).
TABLE 8.1
Vegetables Sources of Bioactive Compounds and Antioxidants
Vegetable
Phytochemicals/bioactive
compounds
Benefits
Beas
Flavonoids (saponins)
Protect against cancer, lower cholesterol
Broccoli, cab-
bage, kale, etc.
Indoles, Isothiocyanates,
glucosinolates
Protect against cancer, heart disease and
stroke
Carrots
Beta-carotene (orange/red)
Anthocyanin
Antioxidant
(black/pur-
ple), lignin
Tomato
Lycopene, Vitamin C, Fla-
vonoids
Protect against cancer, fight infection
Onion & Garlic
Allyl sulfides, Quercetin,
myricetin
Protect against certain cancers and heart
disease, boost the immune system
Watermelon
Lycopene, citrulline
Protect against cancer, improve immu-
nity
Bitter gourd
Momordicin and Charantin
Diabetes, blood purifier, Hypertension,
Radish
Isothiocyanates, sinigrin
Jaundice, Liver infection, Piles
Chili/pepper
Capsaicin
Antirheumatic
Artichoke
Silymarin
8.3.3 ENVIRONMENTAL CONSTRAINTS LIMITING
VEGETABLE PRODUCTIVITY
Environmental stress is the primary cause of the production of most of
the vegetables worldwide; reducing average yields for most major veg-
etables as under optimum climatic condition, the productivity of vege-
tables is three-four folds. Climatic changes will influence the severity of
environmental stress imposed on vegetable crops. Moreover, increasing
temperatures, reduced irrigation water availability, flooding, and salinity
will be major limiting factors in sustaining and increasing vegetable produc-
