~ 2825 ~ Journal of Pharmacognosy and Phytochemistry 2018; SP1: 2825-2828 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2018; SP1: 2825-2828 Pushpanjali Pankaj Department of Horticulture, Allahabad School of Agriculture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad UP India Pradeep Kumar Kujur Department of Horticulture, Allahabad School of Agriculture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad UP India S Saravanan Department of Horticulture, Allahabad School of Agriculture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad UP India Correspondence Pushpanjali Pankaj Department of Horticulture, Allahabad School of Agriculture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad UP India Effect of different micronutrient on plant quality of broccoli (Brassica oleracea var. italica) CV green magic Pushpanjali Pankaj, Pradeep Kumar Kujur and S Saravanan Abstract A field experiment was conducted to study the Effect of different micronutrient on plant quality of broccoli (Brassica oleracea var. Italica) CV. Green Magic during rabi season (17 September to 25 January) 2015-16 at Vegetable Research Field, Central Orchard, Department of Horticulture, Allahabad School of Agriculture, Sam Higginbottom Institute of Agriculture Technology & Sciences, Allahabad (U. P.) India. The experiment was laid out in Randomized Block Design (RBD) with 10 treatments and each replicated thrice. Results of the experiment showed that there was a significant difference among various treatment combinations. The maximum T.S.S ( 0 Brix) value T5 (B + Mn + Zn) 8.80, followed by T9 (Zn) with 7.90. The lowest T.S.S ( 0 Brix) value was recorded in T0 (control) 6.45. The maximum vitamin ‘C’ mg/100gm recorded (94.80 mg) in T5 (B + Mn + Zn) followed by T6 (Mo + Mn) with 88.73 mg. The lowest vitamin C was found in case of T0 (control) 79.02 followed by T2 (Mo) with (82.23 mg). The four micronutrients B, Mo, Mn and Zn were applied @ of (3:0.5:2:2.5 kg/ha) which shows significantly increase in vitamin ‘C’ (94.80 mg/100g), TSS (8.80 0 Brix) during research. Keywords: Broccoli, Micronutrients, TSS, and Vitamin ‘C’. Introduction Broccoli (Brassica oleracea L. var. Italica Plenck) is an important cole crop vegetable. The word broccoli comes from the Latin word brachium and Italian word brocco meaning "arm", or "branch”. It is a new crop in India which is nutritious among cole crops being rich in vitamins and minerals. It is also a rich source of sulphoraphane compound which is associated with reducing the risk of cancer (Kalia, 1995). Broccoli also contains the compound glucoraphanin, leading to an anticancer compound. It provides substantial amounts of nutrients such as pro-vitamins a (567IU), C (81.2mg) and E, magnesium, selenium which are important for human health (Munger, 1999). The name “broccoli “refers to the young shoots which develop in spring on some species of the genus brassica. In Italy, these have been used as vegetable from early times but their economic importance becomes appreciable only since the thirties of last century when this vegetable become popular in the USA. The Brassicaceae family was formerly called the Cruciferae family, due to the fact that these plants often have four petals which can look like crosses. Broccoli possesses abundant fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles its close relative cauliflower, but is green rather than white and the flower stalks are longer than cauliflower. It can be easily distinguished from cauliflower by having a head composed of differentiated flower buds rather than a curd (Gray, 1982). Broccoli was grown mainly in Italy since the Roman Empire until the 16 th century when a royal marriage brought the vegetable to France. Cultivation of the vegetable spread throughout Europe and was first grown on this side of the Atlantic in Virginia in the late 1700s. Today, broccoli is enjoyed through much of the world, in creamed soups, nouvelle cuisine vegetable purées, crisp Italian sautés, salads, Chinese stir-fries, as well as steamed and tossed with butter and lemon or paired with hollandaise Broccoli was grown in Italy and France since the 16th century. It was commonly grown in United States in the 1920s. The modern Indian agriculture depends heavily on chemical fertilizers, pesticides and fungicides and is responsible for deterioration of soil health. But the plant nutrient deficiency of Indian soils is increasing. Hence involving organic manure and chemical fertilizers will go a long easy in building soil fertility and productivity. As the nutrient management system will supply all the nutrients judiciously to increase the production of crops. To increase the yield and quality, plenty of chemical fertilizers along with a small quantity of organic manure are being used by the growers, which ultimately determinate the soil texture and health (Dhurwey, 2015). Broccoli is a rich source of vitamin C. Vitamin C, also known as ascorbic acid; it is needed for