Vol. 74 No: 1

Title:
Phytochemical and morphological characterization of seventy-one cultivars and selections of culinary rhubarb (Rheum spp.)

Authors:
K. RUMPUNEN and K. HENRIKSEN

pp: 13-18

Abstract:
Measurements of soluble and total oxalate, malate, anthocyanins, total sugars, dry matter as well as several petiole and leaf characters were taken for 71 genotypes of culinary rhubarbs (Rheum spp.). The organic acids were simultaneously analysed by ion moderated partitioning chromatography, an HPLC technique that employs multiple mechanisms for separation. Sample run time was reduced to 11 min by allowing overlapping chromatograms. The grand mean (range of genotype means) of water soluble oxalate was 3.13% (1.56-6.03%), of total oxalate 5.88% (3.21-9.17%), of malate 20.98% (12.16-29.24%) all of dry matter. The range of anthocyanins in the petiole juice was 0-154 mg/kg of fresh weight. Negative correlations were found between the anthocyanin content and some growth characteristics.

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