The Study On The Accumulation Of The Nutrition And Flavor Components During The Development Of Chinese Radish

Radish (Raphanus sativus L.)is one of the most important vegetables origining from china, and its cultivation area is the third largest after potato and Chinese cabbage. With the development of production and the increase of people's living level, people atach more and more imporantce to the quality of the products. From point of the radish breeding, many inheritant characters controlling the quality is quantitative traits, and it is difficult to controll them. Due to the shortage of the breeding research on flavor quality in radish, it is difficult to effectively choose high quality germ plasm,which limit the process of radish quality breeding research to some extent.Radish fleshy taproot is rich in nutrients, the contents of these nutrients change with the enlargement and maturity of fleshy root. Because these changes determined the inherent flavor of mature radish taproot, therefore,it is important to understand their variation process for prime period determination of the quality selection and optimization of selection method. In this paper, to provide a theoretical basis for radish quality breeding, practical cultivation management and evaluation system of the flavor and quality, the dynamic changes of main nutritional components in radish fleshy taproot enlarging process were investigated. The main results as follows:â‘ The formation of radish leaves directly affected the development of fleshy radish taproot . Under normal conditions, the formation of fleshy taproots showed signifantly positive correlation with the shoot growth.â‘¡In the process of radish taproot enlargement, the contents of soluble protein ,Vitamin C(Vc), Crude fibre decreased, while the soluble sugar increased. The content of starch decreased in the rapid development and increased later,and also decreased when the radishes ripened. The change of amino acid content showed the"S"trend, and decreased rapidly at the stage of the primary cortex split, and then increased, at the end the development of radish fleshy taproot, the content of amino acid content also decreased, then it gradualy incresed again with the ripening.â‘¢Flavor substances mainly composed of volatile sulfur compounds. Among them isothiocyanates, dimethyl disulfide, dimethyl sulfide are common flavor compounds in different skin and flesh color radish. Flavor contents showed significant differences in different kind of radish taproots, in which the cultivars of green-meat with green-skin and red-meat with green-skin showed significantly higher flavor contents than those in white and red skin radish.