Béres Tibor, Štefelová Nikola, Ćavar Zeljković Sanja, Kopecký Pavel
Czech Advanced Technology and Research Institute, Palacky University, Šlechtitelů 27, 78371 Olomouc, Czech Republic.
Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Šlechtitelů 29, 78371 Olomouc, Czech Republic.
Foods. 2023 Jul 25;12(15):2823. doi: 10.3390/foods12152823.
It is becoming increasingly challenging to maintain crop yields and quality as the global climate changes. The aim of this study was to determine whether and how the profile of health-promoting and taste-related compounds of radishes changes within a growing season. A total of 16 radish ( L.) genotypes that are commercially available on the Czech market were assessed by means of chemical analysis. Radishes were cultivated in three independent growing cycles under controlled conditions, and the effects of the genotype and growing cycle, as well as their interactions, on the chemical traits were evaluated. Most of the variability in chemical composition was associated with the growing cycle, which accounted for 51.53% of total variance, followed by the genotype (26% of total variance). The interaction between the growing cycle and genotype explained 22.47% of total variance. The growing cycle had the strongest effect on amino acid profiles. More specifically, the amino acids that are known to contribute to overall taste (glycine, along with glutamic and aspartic acids) showed the highest degree of variation, while the amino acids related to glucosinolate biosynthesis (methionine, isoleucine, tryptophan, and phenylalanine) showed relatively low variability. On the other hand, indole glucosinolates were found to differ the most between genotypes.
随着全球气候变化，维持作物产量和品质变得越来越具有挑战性。本研究的目的是确定萝卜中促进健康和与味道相关的化合物的概况在生长季节内是否以及如何发生变化。通过化学分析对捷克市场上可买到的总共16种萝卜（L.）基因型进行了评估。萝卜在可控条件下进行了三个独立的生长周期种植，并评估了基因型和生长周期及其相互作用对化学特性的影响。化学成分的大部分变异性与生长周期有关，生长周期占总方差的51.53%，其次是基因型（占总方差的26%）。生长周期和基因型之间的相互作用解释了总方差的22.47%。生长周期对氨基酸概况的影响最大。更具体地说，已知对总体味道有贡献的氨基酸（甘氨酸以及谷氨酸和天冬氨酸）显示出最高程度的变化，而与硫代葡萄糖苷生物合成相关的氨基酸（蛋氨酸、异亮氨酸、色氨酸和苯丙氨酸）显示出相对较低的变异性。另一方面，发现吲哚硫代葡萄糖苷在基因型之间差异最大。
