A comprehensive perspective on Brassica vegetable crops grown in Turkey

Abstract

Vegetable Brassica crops are an important and highly diverse group of crops grown world-wide that belong mainly to the species Brassica oleracea and Brassica rapa. Brassicas are widespread as wild, weedy and cultivated forms throughout Turkey. It has a significant place in world vegetable production. Turkey is the fourth largest producer country after China, India and the United States in terms of world vegetable production. Brassicaceae is one of the most important cultivated families in Turkey. The total production of Brassica vegetable species in Turkey was 995.294 t in 2015. Cabbages are the most economically important member of the genus Brassica. Cabbage and kale are traditionally grown and in consumed for many years in Turkey. It can be consumed in different ways. White head cabbage is the most important Brassica cultivated in Turkey; its production has the largest quantity (514.344 t). It is followed by cauliflower (182.266 t), red head cabbage (178.679 t), kale (71.118 t), broccoli (46.353 t) and Brussels sprouts (2.534 t). Broccoli, cauliflower and Brussels sprouts are new cultivars in Turkey during the last 25-30 years. There are over 400 different commercial cultivars of cabbage, cauliflower and broccoli in Turkey. Hybrid cultivars are commonly used in the cultivation of cabbage, broccoli, cauliflower and Brussels sprouts, whereas open pollinated cultivars are only used in cultivation of kale. Farmers have maintained the local population of kale, which are mainly sold in local markets. The aim of this review is to present Brassica vegetable crops status in Turkey, the growing techniques and problems of the species, and the probable utilization of the presented species. This detailed overview will give an insight for agricultural scientists regarding the up to date situation with the Brassica vegetable species production potential in Turkey, and provide information about the species. © 2018 International Society for Horticultural Science. All rights reserved.