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http://dx.doi.org/10.7744/cnujas.2010.37.1.073

Components in Chinese Cabbage (Brassica rapa ssp. campestris) as Affected by Soil pH: 6.9 vs. 7.6  

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)
Publication Information
Korean Journal of Agricultural Science / v.37, no.1, 2010 , pp. 73-80 More about this Journal
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
Chinese cabbage; soil pH; glucosinolate; mineral; texture;
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