GLUCOSINOLATE CONTENT AND CLUBROOT OF RUTABAGA AND TURNIP

Abstract

The glucosinolate content of 22 cultivars of rutabaga (Brassica napobrassica Mill.) and 21 cultivars of turnip (B. rapa L.) was determined. Wide variations were found in total and individual glucosinolates. Three major volatile isothiocyanates and their corresponding nitriles were formed from glucosinolate hydrolysis. These compounds contribute to the flavor and aroma. The indolyl glucosinolates were estimated from the ionic thiocyanate formed but there appeared to be no relationship between the thiocyanate content and club root resistance. Goitrin, the hydrolysis product of progoitrin, was determined by UV and Canadian cultivars contained some of the highest concentrations found in the survey.