Comparative Study On Biological Traits And Quality Of Different Chinese Cabbage Cultivars

With the improvement of living conditions, people are more and more caring about the quality ofChinese cabbage. In order to select appropriate cultivars of Chinese cabbage with high quality, suitable forlocal cultivation in Zhejiang province, the article had studied the biological traits, content of glucosinolatesand carotenoids, and flavor quality of different varieties of Chinese cabbage. The results are shown asfollows:1) By using fuzzy comprehensive evaluation method, the biological traits of78varieties of Chinesecabbage are compared at the seedling, rosette and harvest stages individually. Based on their characteristicsat each stage, all varieties were divided into four classes. The cultivars belonging to the first class havestronger adaptability and better traits. The second class species have generally strong adaptability and goodtraits. The third varieties’ adaptability is somewhat a bit weak. The fourth varieties of adaptation is theworst. Seedlings and rosette stage biological traits are markedly correlated with each other, not associatedwith the harvest stage.2) The glucosinolate profile of different Chinese cabbage cultivars were performed byhigh-performance liquid chromatography. Eight kinds of glucosinolates were detected. The highest and thelowest levels of total glucosinolate content were detected in ’BrL2’(29.06μmol.g^-1.DW) and ’BBC-gs754’(1.75μmol.g^-1.DW) individually.The carotenoid content of Huaxin and Juhongxin varieties of Chinese cabbage was not significantlydifferent from each other, but much higher than that of others. The content of Huaxin varieties is zy5-5(55.07μg.g^-1.FW) individually. The highest content of Juhongxin varieties is HSBN2(66.27μg.g^-1FW),and the lowest is the BBC-hyhx (51.18μg.g^-1.FW).3) The flavor quality and nutritional quality of all Chinese cabbage cultivars were comprehensivelyanalyzed. The results indicate that comprehensive flavor is significantly correlated with taste of leaves andpetioles, significantly associated with the the leaf and petiole softness. The comprehensive flavor a has asignificant positive correlation with soluble sugar, soluble protein, and a significant negative correlationwith cellulose.