Journal of Taiwan Agricultural Research

Author:Hui-Ling Lo, Chen-Yu Lin, San-Tai Wang*, Kan-Shu Chen, Shiow-Huey Hey, and Tsai-Fat Sheen

Abstract:

    A new cauliflower variety ‘Tainung No. 1’ has been registered by the Fengshan Tropical Horticultural Experiment Branch of Taiwan Agricultural Research Institute in July of 2012. Prior to this registration, all line trials, regional trials and storage test for the new variety had been conducted during 2002 to 2010. The cultivation season of ‘Tainung No. 1’ is from autumn to winter in Taiwan. It can be harvested ca. 55–65 d after transplanting. ‘Tainung No. 1’ cauliflower is ideal for family use because of its vivid purple color, average size of 660 g, delicate fine floret and low incidence of leafy curd. The antioxidant capacity of ‘Tainung No. 1’ sprouts and seedlings (10 d and 25 d of seeding, respectively) is higher than two Japanese commercial varieties tested in analyses of total phenols, free reducing ability of plasma (FRAP), and trolox equivalent antioxidant capacity (TEAC). Wrapped in a plastic bag and stored in a 4℃ refrigerator, ‘Tainung No. 1’ cauliflower curd had 3.2% and 5% weight loss in 14 d and 24 d, respectively. This is comparable to the storability of Japanese varieties tested. The new bred variety of cauliflower ‘Tainung No. 1’ gives local consumers more choice of the vegetables.

Key words:Tainung No. 1, New variety, Purple cauliflower

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