Development of the novel Japanese white radish cultivars without containing 4-methylthio-3-butenyl glucosinolate which is causes of sulfurous odor and yellow pigments of manufacturing products

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  • 加工品に臭気と黄変が生じないglucoraphasatin欠失性ダイコンの開発
  • カコウヒン ニ シュウキ ト オウヘン ガ ショウジナイ glucoraphasatin ケッシツセイ ダイコン ノ カイハツ

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Abstract

<p>4-Methylthio-3-butenyl glucosinolate （glucoraphasatin） is known as the main glucosinolate of Japanese radish, daikon.　4-Methylthio-3-butenyl isothiocyanate （raphasatin） is also the main breakdown compound of glucoraphasatin by myrosinase.　Raphasatin is the starting compound of sulfurous odors and yellow pigments of manufacturing products of daikon.　Recently, three cultivars without containing glucoraphasatin, ‘Daikon parental line No.5’ for a breeding material, ‘Yuhaku’ and ‘Sarah White’ for the commercial cultivars were developed.　These cultivars were bred using lines lacking glucoraphasatin, which were successfully developed using mutants selected from genetic resources.　Currently, new manufacturing products from ‘Yuhaku’ or ‘Sarah White’ completely prevent sulfurous odors and yellow pigments.</p>

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