|Table of Contents|

Determination and Evaluation of Major Nutrients in Fleshy Roots of Turnip Germplasm Resources

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年8
Page:
14-19
Research Field:
Publishing date:

Info

Title:
Determination and Evaluation of Major Nutrients in Fleshy Roots of Turnip Germplasm Resources
Author(s):
JIANG Yuanhao1; 2; 3; MA Jiangqian1; 2; 3; HE Miao1; 2; 3; MA Guocai4; Ayibeimu·SHAOGOUTI1; 2; 3; XUAN Zhengying1; 2; 3
(1.College of Horticulture and Forestry,Tarim University,Alaer，Xinjiang 843300;2.Key Laboratory of Southern Xinjiang Facilities Agricultural Corps,Alaer,Xinjiang 843300;3.National and Local Joint Engineering Laboratory of Efficient and High-quality Cultivation and Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang，Alaer，Xinjiang 843300;4.Analysis and Testing Center,Tarim University,Alaer，Xinjiang 843300)
Keywords:
turnip (Brassica rapa L.); germplasm resource; fleshy root; nutritional composition
PACS:
S 631.3
DOI:
10.11937/bfyy.20233736
Abstract:
Taking 26 copies of turnip (Brassica rapa L.) as test materials，using the current national standards，its four main components were measured and evaluated，and compared with its fresh vegetable known data，in order to provide reference for the utilization of turnip germplasm resources.The results showed that the dry matter，protein，soluble sugar，and vitamin C content of turnip germplasm resources were 49.57%，3.56%，49.57%，and 18.40 mg·(100g)-1，respectively.From the perspective of root tubers，the content of dry matter，protein，and soluble sugar in the fleshy roots of turnips was as follows，purple turnips>yellow turnips>white turnips，and the content of vitamin C was as follows，yellow turnips>purple turnips>white turnips.From the perspective of leaf type，the content of dry matter，protein，soluble sugar，and vitamin C in the fleshy roots of turnips was higher in the plate leaves than in the flower leaves.Purple turnips and plate leaf turnips have relatively higher nutritional quality traits.WJ11 (purple turnip，plate leaf) had the highest content of soluble sugars and vitamin C.WJ19 (purple turnip，plate leaf) had the highest dry matter content，while WJ12 had the highest protein content.There was a highly significant positive correlation between the dry matter of turnip fleshy roots and the content of protein，soluble sugars，and vitamin C.

References:

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Last Update: 2024-05-10