Brassica

Article

July 5, 2022

The genus Brassica (Brassica) is a genus belonging to the Brassicaceae family. There are about 30 varieties, but in the fields of agriculture and horticulture, various cultivars are produced based on them. It can be used in a wide variety of ways, with leaves and stems being vegetables, roots being spices, flowers being ornamental, seeds being spices, and important raw materials for vegetable oils.

Main species

Brassica plants are entomophiles with self-incompatibility, many of which do not self-pollinate. For this reason, it has the property that interspecific crosses are likely to occur, and intergenus crosses also occur. There are many varieties and varieties of cultivars other than seeds, and some of them have changed their classification and some have different opinions. B. barrelieri- B. carinata --Brassica carinata B. elongata- B. fruticulosa- B. juncea-Mustard greens, takana, Zha cai B. napus-rapeseed, rutabaga, navicall B. narinosa-Tatsoi (English: Tatsoi, Japanese: Tatsoi) B. nigra --black mustard B. nipposinica --Kyona B. oleracea --Yaseikanran, kale, cauliflower, cabbage, Brussels sprouts, kohlrabi, broccoli, Chinese broccoli, kale B. rapa-Brassica rapa, oilseed rape (native species), mizuna, turnip, nozawana, komatsuna, Chinese cabbage, bok choy B. campestris-former name of the rapa species B. chinensis or B. pekinensis --Integrated into B. rapa seeds (rich in Chinese vegetables such as Chinese cabbage) B. rupestris- B. tournefortii-isolated into the genus Sinapis B. alba or B. hirta --white mustard B. kaber- B. Raphanus-Radishes genome studies have shown that Brassica has one set of genes (monogenome) and two sets of diploid species (see image).

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