Abstract
Three cultivars of spinach (Spinacia oleracea L.)-Parade, Lead, and Magic-were grown under the same fertilization and climatic conditions in the fall of 2000, then harvested at the late growth stage. Changes in the contents of reducing sugar, ascorbic acid, oxalate and nitrate in each cultivar were determined. In all three cultivars, there was an increase in the content of reducing sugar and ascorbic acid with leaf development, and a decrease in the content of oxalate. The nitrate content of in Parade and Lead decreased, but that in Magic increased. In Lead, the reducing sugar content and relative sweetness upon sensory evaluation were higher than those of the other cultivars. In Magic, the content of oxalate and relative harshness upon sensory evaluation were higher than those in the other cultivars. Thus, in spinach, it was indicated that oxalate content as well as reducing sugar content influenced the sensory evaluation of taste.
