Abstract:

Abstract: Spring Chinese cabbage (cultivar ‘Jujin’) was sampled at 7-day intervals from 7 days after balling to investigate the developmental changes in growth charateristics and nutritional quality. The results showed that the ball height increased until 2 weeks after balling. Ball circumference, blade area of outer leaf, and total area of outer leaf reached maximal value 4 weeks after balling, while the petiole area of outer leaf remained unchanged 1 week after balling. The more inner of the leaf located in the ball, the later the leaf ceased elongation growth. The fresh and dry weight of the outer leaf, inner leaf and root increased until 4 weeks after balling. The dry matter percentage of outer leaf, inner leaf and root decreased gradully, and stopped decreasing after 2, 3, 3 weeks after balling, respectively. Net yield increased until 3 weeks after balling. The leaf blade contended more protein and total sugar than the petiole, and less amino acid and soluble sugar. The nutrient content in the outer and inner leaf decreased or kept stable. In the central leaf , all nutritional substance tested increased with development.