Oxalate content of seventy-eight rhubarb cultivars and its relation to some other characters
- 1 January 1985
- journal article
- research article
- Published by Taylor & Francis in Journal of Horticultural Science
- Vol. 60 (2) , 257-261
- https://doi.org/10.1080/14620316.1985.11515626
Abstract
Summary Petioles of 78 rhubarb cultivars from the Rhubarb Variety Museum of Stockbridge House EHS were analysed for oxalate and malate contents. Genotype accounted for 72% and 76% of the variation in oxalate and malate contents, respectively, and the cultivar ranges were 3.35−9.48% and 10.20−27.81% of dry matter. A negative correlation (r= −0.44) between the malate and oxalate contents indicated that breeding for a high malate and low oxalate strain is possible. Positive correlations between the malate content and various measures of vigour were also recorded.This publication has 1 reference indexed in Scilit:
- Soluble oxalates, ascorbic and other constituents of rhubarb varietiesJournal of the Science of Food and Agriculture, 1966