ISHS Acta Horticulturae 620: XXVI International Horticultural Congress: Asian Plants with Unique Horticultural Potential: Genetic Resources, Cultural Practices, and Utilization
CHANGES IN GLUCOSINOLATE CONCENTRATIONS DURING GROWING STAGES OF TAI TSAI (BRASSICA CAMPESTRIS L. SSP. CHINENSIS VAR. TAI-TSAI HORT.) AND POTHERB MUSTARD (BRASSICA JUNCEA COSS.) |
| Authors: | H. He, G. Fingerling, W.H. Schnitzler |
| Keywords: | glucosinolates, pot herb mustard, tai tsai, growing stages |
| Abstract:
Studies were conducted on the changes in glucosinolate concentrations during growing stages of potherb mustard (Brassica juncea Coss) and tai tsai (Brassica campestris L. ssp. chinensis var. tai-tsai Hort.). The total glucosinolate concentration declined from transplanting to harvest for both vegetables. In potherb mustard, levels of progoitrin, gluconapin, 4-hydroxyglucobrassicin and gluconasturtiin decreased continuously until 5 weeks after transplanting (WAT). The highest concentration of glucobrassicin and neoglucobrassicin were detected at 1 WAT. Similar results were also obtained from tai tsai but there was still an increase in the glucobrassicin level until 2 WAT. For potherb mustard and tai tsai, highest concentration of glucobrassicanapin was detected at 2 WAT. In tai tsai, progoitrin and gluconasturtiin showed an initial decrease until 2 WAT and remained almost constant until harvested (5 WAT). After 3 WAT, there was an upward trend in gluconapin until harvest. The total glucosinolate content of tai tsai increased at 2 WAT. | |
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