不同品种红菜薹外观、营养与感官品质分析及霜冻对菜薹品质的影响OA

Purple flowering stalk(beetroot shoots)is an important overwintering vegetable in the middle reaches of the Yangtze River and is widely favored for its rich nutritional value and crisp-sweet flavor.In this study,15 purple-flowering stalk varieties and one white-stalk variety were evaluated for their appearance,nutritional,and sensory qualities before and after frost.The results revealed substantial quality variation among varieties.Among them,the late-maturing varieties CT-14('Hongshancaitai-5'),CT-6('Hongshancaitai-2'),and CT-1('Hongtai 1905')exhibited superior overall performance and higher edible value,providing promising germplasm for breeding,cultivation,and product development.After exposure to low-temperature frost,significant changes were observed in appearance traits:shoot height decreased in nine varieties,stem thickness increased in six varieties,and both fresh and dry weights decreased in seven and six varieties,respectively.Regarding nutritional quality,soluble protein content increased significantly in 13 varieties,cellulose content decreased in all 15 varieties,and chlorophyll content increased in six varieties.For mineral elements,the levels of K,Ca,Na,and Mg increased in eight varieties,whereas Fe,Mn,and Cu decreased in six varieties,and Zn and S decreased in nine varieties.In addition,many key primary metabolites were altered,reflecting the physiological regulation and metabolic adaptability of purple flowering stalk under extreme low-temperature conditions.Sensory evaluation showed that all 16 varieties received higher scores after frost.