They go under the name of Vital Vegetables (TM), and are being developed by the Victorian Department of Primary Industry (DPI) and the New Zealand Institute for Plant and Food Research, helped by funds from Horticulture Australia Ltd.

The first line of the program, which has been running almost 10 years, is Booster Broccoli, available since 2009.

It is claimed to have 40 per cent more active antioxidants than regular broccoli varieties.

Several more lines including capsicum, potatoes, carrots, corn, tomatoes, cauliflower and sprouts are expected to be rolled out by late this year.

Pre-packaged salad and stir fry mixes and coleslaws ("vitalslaw") will also be produced.

Senior scientist and plant physiologist with the Victorian DPI, Graeme Thomson, said products in the pipeline included a purple potato developed by the DPI which had eight times the antioxidant levels of a normal potato and three times that of an orange sweet potato.

The lines are being developed in conjunction with leading seed companies, and will be grown by a group of fresh produce companies under the collective name Vital Vegetable Marketing Partnership.

They are being developed through conventional breeding, selection and methods and without the use of genetic modification.

The Victorian DPI’s role includes evaluation of agronomic aspects and laboratory testing for nutrient content.

The main benefit of the vegetables is high levels of phytonutrients, commonly known as antioxidants, which help protect against illnesses such as heart disease and cancer.

Mr Thomson said lines on the way included capsicum varieties with high levels of vitamins A, C and E.

Products marketed under the Vital Vegetables brand and logo will be accompanied by information on the health benefits.