Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Components in Chinese Cabbage (Brassica rapa ssp. campestris) as Affected by Soil pH: 6.9 vs. 7.6

토양의 pH (6.9 vs. 7.6)에 의한 배추 (Brassica rapa ssp. campestris) 의 성분에 대한 영향

  • Jo, Man-Hyun (Chungcheongnam-do Agricultural Research & Extension Services Horticultural Research Division) ;
  • Ham, In-Ki (Chungcheongnam-do Agricultural Research & Extension Services Horticultural Research Division) ;
  • Lee, Eun-Mo (Chungcheongnam-do Agricultural Research & Extension Services Horticultural Research Division) ;
  • Lee, Jo-Eun (Department of Food Science and Technology, Chungnam National University) ;
  • Jiang, Nan (Department of Food Science and Technology, Chungnam National University) ;
  • Lim, Yong-Pyo (Department of Horticultural Science, Chungnam National University) ;
  • An, Gil-Hwan (Department of Food Science and Technology, Chungnam National University)
  • 조만현 (충청남도농업기술원) ;
  • 함인기 (충청남도농업기술원) ;
  • 이은모 (충청남도농업기술원) ;
  • 이조은 (충남대학교 농업생명공학대학 식품공학과) ;
  • 강남 (충남대학교 농업생명공학대학 식품공학과) ;
  • 임용표 (충남대학교 농업생명공학대학 원예학과) ;
  • 안길환 (충남대학교 농업생명공학대학 식품공학과)
  • Received : 2010.04.25
  • Accepted : 2010.06.11
  • Published : 2010.06.30
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Abstract

Functional and nutritional components of 7 cultivars of Chinese cabbage (CC; Brassica rapa subspecies campestris) from China were analyzed to compare the effects of soil pH (6.9 vs. 7.6). The CC grew on the soil of pH6.9 (CC-6.9) contained significantly increased amounts (2.3~4-fold) of pectin, crude protein, vitamin C and vitamin E compared to the control. The contents of ash and minerals (Ca, Fe, Na, Zn, K and Mn) were also significantly increased in CC-6.9. However, CC-6.9 contained 16-75% lower contents of reducing sugars, cellulose and crude fat than CC-7.6. CC-7.6 contained more glucosinolates than CC-6.9; gluconasturtiin (20.68 vs. 0.84 $nmol{\cdot}g^{-1}$ wet wt) and gluconapin (202.55 vs. 0.15 $nmol{\cdot}g^{-1}$ wet wt). In conclusion, CC-6.9 had an improved texture (high pectin and low cellulose) and nutritional value (high in protein, Ca, Fe, Zn, vitamin C, and E), whereas CC-7.6 had better taste (high in reducing sugars) and anticancer functionality (high in glucosinolates).

Keywords

References

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