Yield of burdock [Arctium lappa] cultivars suitable for salad and influence of cooking methods on their polyphenol content and taste
2010
Himeno, S., Fukuoka-ken. Agricultural Research Center, Chikushino (Japan) | Watanabe, T. | Tanaka, Y.
In this study we selected burdock cultivars that can be used for salad, which are suitable for eating either raw or after microwave-cooking. At the same time, we examined differences in polyphenol content and taste when microwave-cooked or boiled. In addition, we investigated harvesting size for good taste and the optimal intrarow spacing for increased yield. The results were as follows: 1. 'Cobalt-gokuwase' and 'Shingobou' were found to be superior to other burdock cultivars in taste, served both raw and microwave-cooked. 2. The parenchymatous cells in the root pith of 'Cobalt-gokuwase' and 'Shingobou' were found to be larger than those in other burdocks. The differences in the size of the cells in the pith seemed to contribute to the hardness or tenderness of the burdock roots. 3. The microwave cooked burdocks were found to be superior in quality to the boiled ones, with lesser amounts of polyphenol lost due to cooking and with higher brix readings, producing a sweet taste. 4. The optimal harvesting size of burdock roots served raw was found to be 15 to 19 mm in diameter, while an intrarow spacing of 4 cm was found to give the best results.
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