Abstract
The composition of cell fusion vegetable "Yamagata Midorina" was investigated comparing with parental mustard vegetable "Yamagata Seisai" (Brassica juncea) and Chinese cabbage (Brassica rapa), harvested from the same field in the same season. "Yamagata Midorina" was produced between these parents to give the property of late bolting to a Yamagata prefectural special product "Yamagata Seisai". Contents of protein, lipid, carbohydrate, dietary fiber, ash, several kind of minerals and vitamin B1 in "Yamagata Midorina" showed between those in "Yamagata Seisai" and Chinese cabbage. Contents of β-carotene, vitamin B2, vitamin C, monosaccharides, and content patterns of free amino acids of "Yamagata Midorina" were close to those of "Yamagata Seisai" Although "Yamagata Midorina" has pungent taste like "Yamagata Seisai", main pungency component was not allylisothiocyanate detected much from "Yamagata Seisai" It was indicated that the other kind of isothiocyanates was main pungency component in "Yamagata Midorina".
