Production of Japanese Horseradish (Wasabia japonica (Miq.) Matsumara) in Poland. Chemical Contents of Roots

  • Anna GAŁCZYŃSKA Poznań University of Life Sciences, Department of Plant Pathology, Seed Science and Technology, Seed Science and Technology Division, Baranowo, ul. Szamotulska 28, 62-081, Przeźmierowo
  • Paulina TRZCINSKA Poznań University of Life Sciences, Department of Plant Pathology, Seed Science and Technology, Seed Science and Technology Division, Baranowo, ul. Szamotulska 28, 62-081, Przeźmierowo
  • Małgorzata GUMIENNA Poznań University of Life Sciences, Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, ul. Wojska Polskiego 31, 60-624 Poznań
  • Jacek NOWAK Poznań University of Life Sciences, Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, ul. Wojska Polskiego 31, 60-624 Poznań
  • Roman HOŁUBOWICZ Poznań University of Life Sciences, Department of Plant Pathology, Seed Science and Technology, Seed Science and Technology Division, Baranowo, ul. Szamotulska 28, 62-081, Przeźmierowo

Abstract

Japanese horseradish [Wasabia japonica (Miq.) Matsumara or Eutrema wasabi (Siebold) Maxim.], is a vegetable species originated from Japan. Currently, wasabi is grown in many other countries across the world such as: New Zealand, Taiwan, South Korea, Israel, Brazil, Thailand, Columbia, Canada, USA, Great Britain and China. The crop has never been cultivated commercially in Poland. The main aim of the present study was to find out if the crop can be grown commercially in Poland and to establish the chemical contents of roots produced in Poland and Japan. In previous studies, it was noted  that wasabi might be grown under polycarbonate cover in Poland. The chemical evaluation included measuring the amount of dry matter, polyphenols, antioxidant potential, reducing substances, total proteins, starch and raw fiber. The roots produced in Poland had more dry matter (30.46%), less total proteins (12.14%) and reducing substances (43.64 mg g-1) than the Japanese ones. Starch and raw fiber contents were on the same level in the roots produced in both countries. The antioxidant potential and polyphenols in the Japanese roots (6.11 mg g-1 and 7.83 mg g-1 respectively)were higher than in the Polish ones (1.45 mg g-1 and 3.25 mg g-1 respectively). In the climatic conditions of Poland, it might be possible to produce wasabi roots under the polycarbonate cover with their chemical contents at least in part similar to the original roots produced in Japan.

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Published
2017-09-15
How to Cite
GAŁCZYŃSKA, A., TRZCINSKA, P., GUMIENNA, M., NOWAK, J., & HOŁUBOWICZ, R. (2017). Production of Japanese Horseradish (Wasabia japonica (Miq.) Matsumara) in Poland. Chemical Contents of Roots. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 45(2), 466-472. https://doi.org/10.15835/nbha45210887
Section
Research Articles