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| Evaluation on Nutritive Elements and Commodity Traits of Chinese Kale Germplasm Resources |
| ZHANG Jing,ZHANG Lu-gang,ZHANG Yu |
| Key Laboratory of Horticulture Plant Germplasm and Genetic Improvement,Ministry of Agriculture，College of Horticulture,Northwest A & F University，Yangling 712100，Shaanxi,China |
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Abstract The content of nutritional ingredient and the commodity value of 13 Chinese kale germplasm resources were measured and evaluated.It was showed that the content of vitamin C was 0.80-1.41 mg·g-1(fresh weight)，the highest carotenoid content was 0.016 6 mg·g-1(fresh weight)，the range of reducing sugar content was 2.85-8.17 mg·g-1(dry weight),the content of soluble sugar was 12.38-23.80 mg·g-1(dry weight).In addition,all accessions had the lower protein content and the middle crude fiber content.The commodity evaluation showed that Ba17 had the best flavor,Ba35 had the best texture,Ba25 and Ba44 had the most beautiful external appearance.Correlation analysis of the nutritional ingredients and the commodity traits showed that the content of the reducing sugar was most significantly positively correlated with the content of the soluble sugar,and significantly positively correlated with the sweet taste,but significantly negatively correlated with the protein content,the carotenoid content and the fresh taste. The protein content was most significantly negatively correlated with the soluble sugar content.There were significantly negatively correlation both between the fresh taste and the sweet taste,the content of vitamin C and soluble sugars.There was significantly positively correlation between the crisp and the fibrous taste,but the crude fiber content was not correlation with the fibrous taste and the crisp degree.
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Received: 12 December 2008
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