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