Evaluation of Japanese radish cultivars in terms of medicinal properties for“Yakuzenu22 dishes

摘要

Suitability of Japanese radish (Raphanus sativus L. Daikon Group) cultivars for “Yakuzenu22 dishes was evaluatedbased on sensory tests and amounts of functional ingredients related to taste and functionality. In addition to F1cultivar, we examined the characteristics of 16 cultivars, which belonged to 11 local varietal groups, focusing onso-called local cultivars. As a result of preliminary evaluation by using a principal component analysis of the data,‘Shinshu-ji-daikonu27 and ‘Shogoinu27 was considered to contain higher amount of functional ingredients. Therefore,these two and general F1 cultivars were evaluated in detail. ‘Shinshu-ji-daikonu27 showed higher contents of sucrose,GABA and total amino acids, and isothiocyanate than the other cultivars. Especially, GABA and isothiocyanatecontents of ‘Shinshu-ji-daikonu27 were 5 and 4.5 times higher than those of F1 cultivar, respectively. ‘Shogoinu27 alsocontained higher level of GABA and total amino acid contents than those of F1 cultivar. In conclusion, within therange of cultivars we used in this experiment, ‘Shinshu-ji-daikonu27 was the most suitable material for “Yakuzenu22dishes because it contained stronger taste and higher amount of functional ingredients.