Question

Browning or brown rot of the cauliflower is due to _________.

• A. Molybdenum deficiency
• B. Iron deficiency
• C. Calcium deficiency
• D. Boron deficiency

Hint:

- Boron Deficiency \(\rightarrow\) Browning of curd Hollow stem in cauliflower.
- Molybdenum Deficiency \(\rightarrow\) Whiptail of cauliflower.
Both are very common, high-yielding questions in agricultural exams.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Cole crops, particularly cauliflower (Brassica oleracea var. botrytis), are highly sensitive to micronutrient deficiencies.
These deficiencies lead to characteristic physiological disorders that degrade the quality of the marketable curd.

Step 2: Detailed Explanation:
- Browning (or Brown Rot) of Cauliflower:
This is a prominent physiological disorder caused by Boron deficiency.
Initial symptoms appear as water-soaked areas on the stem and center of the developing curd.
As the deficiency progresses, these areas turn rusty-brown, and the surface of the curd develops dark brown necrotic patches.
The affected curd becomes bitter in taste, and the stem may become hollow with discolored internal walls (hollow stem of cauliflower).
- Let us analyze the other options to prevent confusion:
- Molybdenum deficiency in cauliflower causes the "Whiptail" disorder, where the leaf blades fail to develop properly, leaving only the thin midrib.
- Calcium deficiency causes "Tipburn" of internal leaves in cabbage and cauliflower.
- Iron deficiency causes interveinal chlorosis of young leaves but does not cause brown rot of the curd.

Step 3: Final Answer:
Browning or brown rot of the cauliflower is due to Boron deficiency (Option D).