CHANGES IN GLUCOSINOLATE CONCENTRATIONS DURING GROWING STAGES OF TAI TSAI (BRASSICA CAMPESTRIS L. SSP. CHINENSIS VAR. TAI-TSAI HORT.) AND POTHERB MUSTARD (BRASSICA JUNCEA COSS.)

Studies were conducted on the changes in glucosinolate concentrations during growing stages of potherb mustard (Brassica juncea Coss) and tai tsai (Brassica campestris L. ssp. chinensis var. tai-tsai Hort.). The total glucosinolate concentration declined from transplanting to harvest for both vegetables.
In potherb mustard, levels of progoitrin, gluconapin, 4-hydroxyglucobrassicin and gluconasturtiin decreased continuously until 5 weeks after transplanting (WAT). The highest concentration of glucobrassicin and neoglucobrassicin were detected at 1 WAT. Similar results were also obtained from tai tsai but there was still an increase in the glucobrassicin level until 2 WAT. For potherb mustard and tai tsai, highest concentration of glucobrassicanapin was detected at 2 WAT. In tai tsai, progoitrin and gluconasturtiin showed an initial decrease until 2 WAT and remained almost constant until harvested (5 WAT). After 3 WAT, there was an upward trend in gluconapin until harvest.
The total glucosinolate content of tai tsai increased at 2 WAT.

XXVI International Horticultural Congress: Asian Plants with Unique Horticultural Potential: Genetic Resources, Cultural Practices, and Utilization

H. He, G. Fingerling, W.H. Schnitzler

glucosinolates, pot herb mustard, tai tsai, growing stages

https://doi.org/10.17660/ActaHortic.2003.620.7