Fruit Radish Germplasm Evaluation And Quality Characteristics Research

Fruit radish （Raphanus sativus L.）has special medicinal efficacy and rich nutrition like raw fruitsand is incresingly favoured by consumers. Chinese radish germplasm is very rich, but inadequateevaluation and low utilization degree make the radish variety breeding work slowly, we lack ofhigh-quality fruit radish resources, Japan and South Korea radish varieties are occupying the Chinesemarket, effective evaluation of the domestic fruit radish germplasm can speed up high-quality fruitresources selection,and ensure the Chinese radish industry health and sustainable development. Thisstudy will evaluate80fruit radish germplasm collected from all over the country and analysis theirquality characteristics by agronomic traits survey, nutrition index determination, flavor quality bysensory evaluation, texture parameters analyse，glucosinolate content determination. This study aims toprovide the basis and the reference for effective utilization of fruit radish germplasm and new varities ofmodified. The results are as follows:1. The study has found that fruit radish germplasm agronomic traits difference is bigger. Fruitradish in general is characterized by high density, crisp and tender,low spicy, no bitter taste, sweet taste,smooth surface.2. The80fruit radish germplasm can be divided into two categories through Q-type clusteranalysis from35agronomic traits,contaning leave shape,root shape et al: The first Ⅰclass contain amaterial (numbers for40),and the first Ⅱ class is divided into5subclasses. R-type cluster analysis35agronomic traits into8groups and selected16representative character by correlation analysis from8groups.The R-Q type cluster analysis divides80test materials into2categories: The first Ⅰclasscontain a material (numbers for40),and the first Ⅱclass is divided into8subclasses. The classificationresults are similar by R-type cluster analysis and R-Q type cluster analysis.3. There are significant correlation between nutritional quality (dry matter, soluble solids, vitaminC, soluble sugar) and agronomic traits (root fleshcolour, peel colour, root length, root width and rootweight) of80fruit radish materials. Mainly as follows: color of root flesh and dry matter, soluble solids,vitamin C show a significant positive correlation; Root skin color and soluble sugar content issignificantly negatively correlated.4.Ten good comprehesive flavor quality materials are selected from80fruit radish materials bysensory evaluation. The main features are: crisp, low spicy flavor, no bitterness, and sweet. 5.The results of45fruit radish materials using texture analyzer show that:the texture structure offruit radish is uneven; there are significant correlation between texture parameters and sensory attributes(root flesh, hypodermis colour root texture);the type of green skin fruit radish texture is relatively dense,but the type of white peel white meat and red peel white meat fruit radish is relatively loose; the peel ismore dese than root flesh.6.Fifty-three fruit radish materials are detected for six kinds of glucosinolates and their individualglucosinolates content is significant difference between different varieties; The esulpho-glucoraphasatinand desulpho-glucobrassicin are the two main components, and their relative content ranges were68.51%~92.63%and1.51%-~25.77%, respectively. There are significant correlation between relativecontent(esulpho-glucoraphasatin and desulpho-glucobrassicin) and sensory attributes（piquancy，bitterand sweet）.