Research About The Change Of Glucosinolate Content With Different Varieties And Cultivation Measures In Raphanus Sativus L.

In recent years, with the development of people’s living standard, the demand of radish shows a gradual upward trend. For radish, the main influencing factor in fresh is the spicy. The spicy in the radish is related with glucosinolates content. The rate of pest is also related with the content of the glucosinolates and its degradation product. Different cultivation measures also influence the glucosinolates content.This research regards 50 kinds of radishes as the materials. The researche uses the method of HPLC to detecte and analyze the glucosinolate content of the root and leaf, the different parts of the root, the root and leaf in different cultivation measures. It aims to screen the radish varieties with good taste in the raw food and less pest, and find the appropriate cultivation measures. The results can provide a reference for the full use of radish resources and improve new radish varieties. The main results are as follows:1 Five kinds of spicy radish materials are screened from 50 kinds of radish materials, such as ?Chengdumanshenhong ?, ?Deriwuhao ?, and ?Shuiguoshawo?. Five kinds of less spicier radish materials are screened from 50 kinds of radish materials, such as ?Sijimanshenhong?, ?501Shuiluobo?, ?Beijingmantanghong?, which have lower content of glucosinolate in root, higher content of glucosinolate in leaf, fewer probability in pests and diseases and less spicy for raw food.2 The each glucosinolate content in the leaf has significant or very significant negative correlation with leaf relevant agronomic traits, such as leaf length, leaf width, but does not have correlation with root basically. The each glucosinolate content in roots of radish has significant or very significant correlation with root relevant agronomic traits, such as root length, root width, but has little correlation with leaf.3 The glucosinolate content in the different parts of radish is different. The total glucosinolate content has a increasing trend from the root to the head to the top of the true root. The content of glucosinolate in inner is higher than that in outer and phloem is higher than neighboring xylem.4 For the cultivation measures of greenhouse and field, the glucosinolate content in the radish root has significant difference, but has no significant difference in the leaf. In greenhouse, the glucosinolate content of radish root and leaf both increase.