Comparative Study On Biological Characteristics And Quality Of Different Pakchoi Cultivars

Pakchoi had a long cultivation history in China and occupied a very important position in thevegetable market. In this experiment, forty-one varieties of Pakchoi were used as materials to analyzethe difference of their biological traits (leaf length, leaf width, plant height, blade leaves, fresh weight,dry weight, environmental adaptability, etc.). Meanwhile, in order to provide solid foundation forbreeding new cultivars, the content differences of soluble protein, cellulose, vitamin C andglucosinolates between different Pakchoi varietiesin maturity were also discussed,andflavour quality of all cultivars were also determined by Pakchoi cooked. The results showed that:(1) The biological traits were different among cultivars. Some cultivars showed significantdifference in leaf length, leaf width, plant height and fresh weight. Through the dim evaluation, wefound that the Jingpinhangzhouyoudonger, XSCp, TZTAJH, XBCsx, Walmart Meihua, Shanghaiqing,Walmart918, Siyuemanyoucai, Tokyo green pakchoi, ZGN1, Qingbangyoucai, Japan crown andHTCsd have strong vitality, environment adaptability,cold tolerance and less verminous.(2) As major glucosinolate ingredient in pakchoi, aliphatic glucosinolate average content was over80%of total glucosinolate. The highest content of total glucosinolate was detected in XBCsx with23.789μmol/g DW and the lowest was in Taiwan hybrid Qinggengcai with2.763μmol/g DW.(3) The nutrient content were different among cultivars. The highest soluble sugar content (dryweight) was detected in ‘Gaoganbai’(31.54%) and the lowest was ‘Shanghaiqing’(15%). The highestsoluble protein contein was‘Tokyo green pakchoi’(60.21mg/100g FW) and the lowest was‘Xiadiqinggengcai’(18.67mg/100g FW). The highest Vitamin C content was ‘SYM’(44.099mg/100gFW) and the lowest was ‘Xiapuleiqinggengcai’(16.832mg/100g FW). The highest cellulosecontent(dry weight) was ‘Fumei’(22.48%) and the lowest was ‘Xinxiuyoucai’(7.42%).(4) Qingbangyoucai, XSCp, Jingpinhangzhouyoudonger and Xinxiuyoucai have high flavourquality by Pakchoi cooked.Comprehensive flavour showed a highly significant positive correlationwith leaves taste, petiole taste, petiole hardness and fresh weight at mature stage. It had a significantpositive correlation with the blade hardness, leaf width and waist coefficient and was significantlynegatively correlated with glucosinolate content.