Dissertation > Excellent graduate degree dissertation topics show

The Study on the Accumulation of the Nutrition and Flavor Components During the Development of Chinese Radish

Author: LiuXianZuo
Tutor: ShiQingHua；WangShuFen
School: Shandong Agricultural University
Course: Agricultural Extension
Keywords: Radish Agronomy traits Nutrients Flavoring substance
CLC: S631.1
Type: Master's thesis
Year: 2009
Downloads: 165
Quote: 1
Read: Download Dissertation

Abstract


Radish (Raphanus sativus L.) is an important country of origin of vegetables, over the years, the second only to the potato and cabbage, Chinese radish cultivation area ranked third. With the development of production and the improvement of people's living standards, the quality of the product and more attention. Radish breeding point of view, to determine the quality of many of the traits number of genetic, difficult to control, especially with the flavor quality breeding research less, to some extent limit the the turnip quality breeding process. The radish fleshy root is rich in nutrients, and the corresponding changes in the content of these nutrients with fleshy root enlargement mature. Since these changes demonstrated in mature inherent flavor of the succulent roots, but its quality is affected. Therefore, to understand its variation can explicitly select the best period of the quality indicators and a reasonable choice, radish nutrients studied the dynamic changes in the fleshy root enlargement process aimed the turnip quality breeding and reasonable cultivation and management provide a theoretical basis, and to provide a scientific basis for the establishment of the the radish flavor quality evaluation system. The trial to a different skin color, fleshy color radish as test materials, the main agronomy traits fleshy root enlargement process, the main nutrient content and volatile substances were systematically measured using conventional methods, the results show that: (1) radish leaves organ the formation of a direct impact on the formation of a fleshy root. A significant positive correlation relationship in the case of plant growth normally the fleshy root of the formation and shoot growth condition, shoot growth and strong roots on the development of good; ② The fleshy root enlargement process soluble protein, Vc, crude fiber content was gradually decreased; soluble sugar content increased; starch content decreased rapidly after entering the rapid growth phase, and subsequently began to rise gradually, they began to fall into maturity; amino acid content in the entire fleshy root enlargement process was \change: the belly content decreased rapidly after began to rise rapidly, the decline in the the enlargement period the late mature gradually increased; (3) constitute radish flavor volatile components of some sulfur-containing compounds. Isothiocyanate esters, dimethyl disulfide, dimethyl trisulfide different skin color fleshy color radish common characteristic flavor ingredients. And different types of radish flavor substances content quite different, including in the Green Paper green flesh and green skin red meat radish was significantly higher than that of White Pi Luobu and red Piluo Bo.

Related Dissertations

  1. Numerical Study on Phosphorus Distribution in Water Environment of the Three Gorges Reservoir,X832
  2. Research on Anaerobic Fermentation Processing Technology of Dead Tilapia,TS254.4
  3. The Effect of Fertilizer Application on Yield and Quality in Chrysanthemum Morifolium,S567.239
  4. Studies on Key Planting Skills of Cigar-Wrapper Tabacco,S572
  5. Study on Spatial Variability and Assessments of Soil Nutrients and Heavy Metals in Intertidal Zones,S158
  6. Differeces in Physical and Chemical Properties and Organic Carbon Stability of Black Soil between Cropping Systems in Northeast China,S153
  7. Molecular Mapping of Downy Mildew Resistant Gene and Expression of Rs-AFPs in Radish (Raphanus sativus L.),S631.1
  8. Preparation of Bio-material Liquid Film and Its Applying Effects,S316
  9. The Proteomics Analysis of Response to Cadmium Stress in Radish (Raphanus Sativus L.),S631.1
  10. The Proteomic Analysis of Fleshy Tap Root Development and Germplasm Identification in Radish (Raphanus Sativus L.),S631.1
  11. Identification of Heat Resistances and Cloning of HSP Gene in Radish (Raphanus sativus L.),S631.1
  12. Study on Isolated Microspore Culture and Autotetraploid Induction in Radish (Raphanus Sativus L.),S631.1
  13. Effect of Light Environment Control on the Growth and Development in Plant,Q945
  14. Studies on Differences of Nitrogen, Phosphorus and Potassium Uptake and Utilization Among Different Genotypes Maize,S513
  15. Turn radish peroxidase gene expression in yeast RsPrx1 Optimization and Its Resistance Mechanism,Q943.2
  16. Cytoplasmic Type Identification and Analysis in CMS Germplasm of Radish (Raphanus Sativus L.),S631.1
  17. Identification of Resistance to Downy Mildew and Its Related Gene Cloning in Radish (Raphanus Sativus L.),S631.1
  18. Studies on the Influence of Intercropping Sugarcane with Soybean on Soil Fertility Status and Growth of Sugarcane,S643.7
  19. Effects of Rehabilitating Improvement Measures on Soil and Vegetation of Grain for Green Perennial Artificial Grassland in Guo Ma Ying Area,S812
  20. Radish phospholipid hydroperoxide glutathione peroxidase antioxidant research,S631.1

CLC: > Agricultural Sciences > Gardening > Vegetable gardening > Root vegetables ( taproot class ) > Radish
© 2012 www.DissertationTopic.Net  Mobile