浙江农业科学

浙江农业科学 ›› 2024, Vol. 65 ›› Issue (5): 998-1004.DOI: 10.16178/j.issn.0528-9017.20240191

• 专题论述 • 上一篇    下一篇

浙江省地方芥菜种质资源苦味评价与优异种质筛选

刘文琦1,3(), 赵彦婷1, 祝玮2, 陈小央2, 李燕2, 岳智臣1, 陶鹏1, 雷娟利1, 王华森3, 李必元1, 胡齐赞1,*()   

  1. 1.浙江省农业科学院 蔬菜研究所,浙江 杭州 310021
    2.浙江省种子管理总站,浙江 杭州 310020
    3.浙江农林大学,浙江 杭州 311300
  • 收稿日期:2024-03-10 出版日期:2024-05-11 发布日期:2024-05-23
  • 通讯作者: 胡齐赞(1973—),男,浙江乐清人,副研究员,博士,从事蔬菜新品种选育与推广, E-mail: huqizan@sohu.com。
  • 作者简介:刘文琦(1998—),女,江苏南通人,硕士研究生,从事芥菜表型及品质性状的研究,E-mail: 2955084342@qq.com。
  • 基金资助:
    浙江省“三农九方”科技协作计划“揭榜挂帅”项目(2023SNJF044)

Evaluation of bitter taste of local mustard germplasm resources and screening of superior germplasm in Zhejiang Province

LIU Wenqi1,3(), ZHAO Yanting1, ZHU Wei2, CHEN Xiaoyang2, LI Yan2, YUE Zhichen1, TAO Peng1, LEI Juanli1, WANG Huasen3, LI Biyuan1, HU Qizan1,*()   

  1. 1. Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, Zhejiang
    2. Zhejiang General Seed Management Station, Hangzhou 310020, Zhejiang
    3. Zhejiang Agriculture and Forestry University, Hangzhou 311300, Zhejiang
  • Received:2024-03-10 Online:2024-05-11 Published:2024-05-23

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摘要：

浙江省芥菜种质资源丰富,芥菜产业发达,其中榨菜和雪菜的加工产品享有盛名,相比之下,浙江鲜食芥菜产业还有待发展。鲜食芥菜栽培管理不当极易出现苦味加重的现象,极大地限制了浙江省鲜食芥菜产业的发展。以浙江省芥菜种质资源为材料,对芥菜的不同部位(叶片、叶柄、嫩叶、老叶)及不同季节(秋冬季、夏季)的芥菜进行苦味评价,结果发现软叶比叶柄苦、嫩叶比老叶苦、夏季芥菜比冬季芥菜苦。分析芥子油苷的数据,发现软叶中的总芥子油苷含量高于叶柄、嫩叶中的总芥子油苷含量高于老叶、夏季芥菜的总芥子油苷含量高于冬季芥菜,即总芥子油苷含量与苦味的变化趋势一致。通过以上研究最终筛选出5份苦味适中芥菜种质,为浙江省鲜食芥菜产业的发展奠定基础。

关键词: 鲜食芥菜, 感官评价, 苦味, 硫代葡萄糖苷

Abstract:

Zhejiang Province is rich in mustard germplasm resources and has a developed mustard industry, in which the processed products of squash and snow mustard are famous, compared with the fresh mustard industry in Zhejiang Province, which still needs to be developed. In contrast, the fresh mustard industry in Zhejiang Province has yet to be developed. Improper cultivation and management of fresh mustard is prone to increased bitterness, which greatly restricts the development of the fresh mustard industry in Zhejiang Province. In this study, mustard germplasm resources in Zhejiang Province were used as materials to evaluate the bitterness of different parts of mustard (leaf blade, petiole, young leaf, old leaf) and mustard in different seasons (winter and summer), and it was found that the soft leaf was more bitter than the petiole, the young leaf was more bitter than the old leaf, and the summer mustard was more bitter than the winter mustard. Analysing the data of erucicosides, it was found that the total erucicoside content in soft leaves was higher than petiole, total erucicoside content in young leaf was higher than old leaf, and total erucicoside content in summer mustard was higher than winter mustard, i.e., the total erucicoside content was in agreement with the trend of bitterness. Through the above research, five mustard germplasm with moderate bitterness were finally screened out to lay the foundation for the development of fresh mustard industry in Zhejiang Province.

Key words: fresh mustard, sensory evaluation, bitterness, glucosinolate

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