ISHS Acta Horticulturae 467: III International Symposium Diversification of Vegetable Crops
TASTE OF PAK CHOI (BRASSICA CHINENSIS L.) CULTIVARS WITH ACCEPTANCE TO GERMAN CONSUMERS |
| Authors: | W. H. Schnitzler, K. Kallabis-Rippel |
| Keywords: | Vegetable diversification, Taste and aroma, Variety screening, Sensory panel |
| Abstract:
One of the work groups at the Institute for Vegetable Science of Technical University, Munich has conducted under its diversification program a series of studies to grow and introduce Pak Choi. This leafy vegetable of the Brassica-family has been known for many hundred years in Asia, and particularly in China but is more or less unknown to the German consumer. Variety screening for year-round production and establishment of growing practices under temperate European environment was necessary for successful marketing. More than thirty Pak Choi varieties from various Asian sources underwent intensive cultivation studies. Three characteristically different varieties with good growth habit were selected for taste studies by a trained sensory panel. The variety Joi Choi F1 (JC) has dark green leaves with white stem and is approximately 50 cm in height. Mei Quing Choi F1 (MQC) has light green leaves and stem with an approximate plant height of 30 cm. Chinese Pak Choi (CPC) has similar growth habit as JC but has light green leaves and a creamy white stem. Mature plants were separated into leaves and stems and taste tested in cooked and raw preparations by the sensory panel of eight people. The taste evaluation ranged from 1 as least acceptable to 9 as. Differences in taste were found between leaf and stem, raw and cooked and between varieties. Chinese Pak Choi was determined to have the most intensive taste. Mei Quing Choi was intermediate and Joi Choi identified as the mildest tasting variety. Joi Choi when cooked became the favourite variety for more than 80 % of all tasters. | |
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