| Radish sprout has a unique taste and rich nutrition,and is a kind of anti-cancer vegetable.In order to study the changes of nutrient composition and active substance glucosinolate content of radish sprouts of different varieties in the growth process,as well as the effects of different light quality on glucosinolate content of radish sprouts,with a view to screening out the most suitable varieties for consumers.In this experiment,the glucosinolate content of 5 types of radish sprouts of 20different varieties were identified and evaluated,and one variety with higher glucosinolate content was screened from each kind.The growth index,nutrient composition and glucosinolate content of five radish varieties were measured at different germination time,and then one variety with high nutritional value was screened out.The effects of different light treatments on the glucosinolate content of the radish sprouts were further investigated.It provides theoretical basis and technical support for the realization of high-quality,safe and healthy production of vegetables.The main research results were as follows:1.There was no difference in glucosinolate components among 20varieties of radish sprout and 8 glucosinolate components were detected,including 4 aliphatic glucosinolates and 4 indole glucosinolates.Among the five varieties of green radish,the highest glucosinolate content was Shawo fruit radish(88.34μmol·g-1),while the lowest was Lvruyi(52.77μmol·g-1),which was 1.67 times that of Lvruyi.Among the three white radish varieties,Jingyan Xueyu 182 had the highest total glucosinolate content(105.33μmol·g-1),while Ivory White had the lowest total glucosinolate content(43.11μmol·g-1),and Jingyan Xueyu 182 was2.44 times that of Ivory White.Among the six red varieties,Dalian 501had the highest glucosinolate content(143.57μmol·g-1),while Jinghong No.4 had the lowest glucosinolate content(30.92μmol·g-1),which was4.64 times that of Jinghong No.4.Among the two varieties of Xinlimei radish,the highest glucosinolate content was Mantanghong(92.86μmol·g-1),while the lowest was Beijing Xinlimei(80.255μmol·g-1),which was 1.16 times that of Beijing Xinlimei.Among the four varieties of purple radish,Fengli had the highest total glucosinolate content(86.46μmol·g-1),while Zifei had the lowest total glucosinolate content(53.80μmol·g-1,which was 1.61 times that of Zifei.The plant height,plant weight and germination percentage of 20different radish sprouts of 5 types were also different.Among the five varieties of green radish type,Shawo fruit radish had the highest plant height and weight per plant and germination rate.Among the three varieties of white radish type,Jingyan Xueyu 182 had the highest plant height and weight and germination rate.Jinghong 4 was the highest in plant height and plant weight among 6 varieties of red radish type,but its germination rate was the lowest,could not be used,the highest germination rate was Dalian 501.Among the two varieties of Xinlimei radish type,the plant height and plant weight of Mantanghong were the highest,its germination rate of Mantanghong was 92.00%,and that of Beijing Xinlimei was 86.00%,which was 1.07 times of that of Mantang red radish.Among the four varieties of purple radish type,the plant height and weight of Fengli were the highest,its germination rate was the highest,too.Five varieties of Shawodi radish（M-5）,Jingyan Xueyu 182（M-8）,Dalian 501（M-12）,Mantanghong（M-15）and Fengli（M-17）were selected as the next experimental materials based on the sprouts growth index and glucosinolate content of each radish variety.2.The growth indexes and nutritional compositions and glucosinolate contents of radish sprout seedlings of different varieties were different at different germination time.Compared with the five radish varieties（Shawodu Fruit Radish,Jingyan Xueyu 182,Dalian 501,Mantanghong and Fengli）,the plant height and plant weight of Jingyan Xueyu 182 were the largest at 5,7 and 9 days after germination.The moisture content of Shawo fruit radish was the highest,which was 93%,94%and 95%at 5,7and 9 days of germination,respectively.The moisture content of Jingyan Xueyu 182 was the second,and there was no obvious difference with that of Shawo fruit radish.The lowest moisture content was Mantanghong.From the perspective of nutritional composition,the contents of crude protein and soluble sugar of Jingyan Xueyu 182 were the highest at 5,7and 9 days of germination,which were 2.47g?100g-1,2.95 g?100g-1,3.60g?100g-1and 0.14%,0.12%,0.12%,respectively.The lowest was Dalian501,which were 1.75g?100g-1,2.08g?100g-1,3.17g?100g-1and 0.09%,0.07%,0.07%,respectively;The total phenol content of Jingyan Xueyu182 was the highest,at 5 days(1.4827mg?100g-1)and 9 days(1.4737mg?100g-1)after germination.Although the total flavonoid content of Dalian501 was the highest at sprouted 5,7 and 9d,which were 0.1291mg?100g-1、0.1357mg?100g-1、0.1331mg?100g-1,respectively,there was no significant difference between the total flavonoid content of Jingyan Xueyu 182 and Dalian 501.The content of glucosinolates in sprouts of 5 radish varieties was different at different germination time.Jingyan Xueyu 182 had the highest contents of four glucosinolates of aliphatic group and four glucosinolates of indoles group at 5,7 and 9 days after germination.Except for GBC and NEO,the contents of the other two glucosinolates were moderate.The total glucosinolate content of Jingyan Xueyu 182was the highest at 5,7 and 9 days of germination,with 141.985μmol·g-1,133.233μmol·g-1,129.206μmol·g-1,respectively.Dalian 501 had the lowest content of 71.563μmol·g-1,73.660μmol·g-1,80.823μmol·g-1.According to the growth indexes,nutritional quality and glucosinolate content of five radish varieties,Jingyan Xueyu 182 showed excellent performance and was determined as the next experimental material.3.After different light treatments on radish variety‘Jingyan Xueyu182’,it was found that pure blue light B treatment could significantly increase the contents of total glucosinolate,aliphatic glucosinolate,ERU and 4OH components in indole glucosinolate,and RB1:3 treatment had a significant promoting effect on total contents of indole glucosinolate. |
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