Food and Fermentation Industries >

2021 , Vol. 47 >Issue 19: 277 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027478

Evaluation of nutrient components of different turnip germplasm resources

  • MA Yidong ,
  • LI Xiaojuan ,
  • ZHAO Mengliang ,
  • ZHANG Haiwang ,
  • HAN Rui ,
  • ZHAO Jiaxing ,
  • ZHAO Feng ,
  • REN Yanjing
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  • 1(Academy of Agriculure and Forestry Science,Qinghai University,Xining 810016,China)
    2(Qinghai University Qinghai Key Laboratory of Vegetable Genetics and Physiology,Xining 810016,China)
    3(State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016,China)

Received date: 2021-03-23

  Revised date: 2021-06-10

  Online published: 2021-11-04

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Abstract

To excavate the exploitation utilization value of turnip resources, the water content, ascorbic acid content, antioxidant capacity, soluble protein, soluble sugar and crude fiber in four tissues (leaf, petiole, root peel and root) of 50 turnip germplasm resources were detected by trace method, visible spectrophotometry and acid-base digestion method. At the same time, correlation analysis, cluster analysis and membership function analysis were conducted. The results showed that there were significant differences in genetics and germplasm diversity in nutrient index of 50 turnip germplasm species. Compared with the common vegetable crops of the cruciferous family, the content of ascorbic acid and soluble protein of turnip were higher than control group, the content of the soluble sugar and water were same as control groups. And the content of crude fiber of turnip was generally lower than them. By the analysis of various nutritional indicators separately, T1 and IC0043 were special germplasm resources of the high ascorbic acid content and IC0040 was special germplasm resource of high antioxidant capacity in root. In addition, T17 was special germplasm resource of high soluble protein and W31 was special germplasm resources of high soluble sugar in root. However, W26 was special germplasm resources with high ascorbic acid in leaf. Further clustering analysis revealed that 50 species of turnip resources could be divided into 7 groups at the 5th genetic distance. The soluble protein and soluble sugar content of group VII were generally higher and the crude fiber content was lower than other groups. Thus, the integrated nutritional value was better than others. Comprehensive analysis of all detected components based on membership function revealed that the comprehensive nutrition index of T17, IC0039 and W31 was admirable. This study lays a good foundation for the breeding and processing of new turnip varieties in the future.

Key words： Brassica rapa L. ssp. rapa; germplasm resources; nutrient quality; membership function; comprehensive evaluation

Cite this article

MA Yidong , LI Xiaojuan , ZHAO Mengliang , ZHANG Haiwang , HAN Rui , ZHAO Jiaxing , ZHAO Feng , REN Yanjing . Evaluation of nutrient components of different turnip germplasm resources[J]. Food and Fermentation Industries, 2021 , 47(19) : 277 -287 . DOI: 10.13995/j.cnki.11-1802/ts.027478

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