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Botanic Characteristics and Nutritional Value of Leaf Radish(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年07期
Page:
32-34
Research Field:
Publishing date:

Info

Title:
Botanic Characteristics and Nutritional Value of Leaf Radish
Author(s):
BA He-dan1; QIN Yong2; JIANG Xiu-mei2; GUO Guang-zhao2; KALBINUR?Parhat2
1.Agricultural Technology Extension of Mulei County,Mulei,Xinjiang 831900;
2.College of Forestry and Horticulture,Xinjiang Agricultural University,Urumqi,Xinjiang 830052
Keywords:
leaf radish;  botanic characteristics; nutritional contents
PACS:
S 631.1
DOI:
-
Abstract:
Botanic characteristics and nutritional value of leaf radish varieties including ‘Yemeiren’,‘Yetailang’,‘Japanese cherry’ and ‘Yedagen’ were investigated in order to provide scientific basis to leaf radish production. The results showed that among the four tested varieties,leaf color of ‘Yedagen’was dark green,while‘Yemeiren’ and ‘Japanese cherry’were green and leaf of‘Japanese cherry’was also a bit burr. The plants were all semierect. ‘Japanese cherry’tasted mildly,while ‘Yemeiren’,‘Yetailang’and‘Yedagen’ were slightly spicy. The skin of root of‘Japanese cherry’ was red and the flesh was white,while the skin and flesh of the other three varieties were all white. ‘Yetailang’was slightly higher in soluble sugar and ‘Japanese cherry’was the highest in protein regarding nutritional contents. Leaf radish could be produce as foliage vegetables as it grows rapidly and easy to manage.

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Memo

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Last Update: 2014-09-03