ACCE$$ TO A$IA ASIAN VEGETABLES NEWSLETTER Issue No. 5, February 1996 (English Edition)

In this issue, we will present our research plans for this coming season and the market survey information we have been collecting in the wholesale and retail shops for Chinese flowering cabbage.

RESEARCH NEWS

MYRTLEFORD( Stephen Moore TEL: 057 311 222 )

A number of Asian vegetables with potential for both domestic and export markets have been identified. Available information on the production requirements of these vegetables was used to predict their potential under the north-eastern region growing conditions. The vegetables which are currently being trialed are Chinese cabbage, garlic, Chinese chard, white radish, green soybean, Chinese broccoli, Chinese flowering cabbage, snow peas, komatsuna, shallots, coriander, burdock, snake beans, chilli and baby corn. Seeds for the above vegetables were obtained from various seed companies and where available, different varieties were used.

TATURA ( Murat Top TEL: 058 335 222 )

Preliminary trials have identified Japanese pumpkin and green soybean as potential Asian vegetable crops for northern Victoria. Twenty-two Japanese pumpkin cultivars have been collected and were planted in November. Six of the cultivars which showed promise in earlier trials have been included in a replicated planting. Vine characteristics, yield and fruit storage data will be assessed.

A market study conducted in June 1995 confirmed the demand and pricing of green soybean. A locally bred cultivar, Jeth 218 appears to meet the market requirements. Seed of this cultivar will be multiplied during the 1995/96 season. Several other cultivars which may be suitable for use have also been planted in Numurkah as part of a soybean breeding programme being conducted there. Yield and quality attributes of pods from these cultivars will be determined.

Other crops including capsicum, luffa, okra, and melons have also been planted in obsevation plots in Tatura.

BAIRNSDALE ( Nick Barton TEL: 051 520 600 )

Chinese cabbage trials are continuing in East Gippsland and in particular trials of the rocket or Michihili type and the rounded short Wong Bok types. The main varieties grown include Green Rocket, Wr60 Green, Treasure Island and Yuki. Field trials this year will focus on variety evaluation, extension of planting times ( including heat treatment of seedlings ) to increase maturity range and field practices such as fertiliser rates, plant spacing and other crop management methods. Other crops to be looked at in East Gippsland will include Chinese chard, Chives, Flowering cabbage and Chinese broccoli. Demonstration plots will be set up. Green soybean is another crop of interest and trials have been planted in Orbost.

MELBOURNE ( Mandy Chew TEL: 03 9210 9222 )

Post-harvest trials on the respiration rates of whole and chopped-up produce, and increased shelf-life of Chinese cabbage, Chinese brocolli, Chinese chard, Chinese flowering cabbage and Chinese chives will be looked at this season. There will also be some minimally processed and processing trials done on a range of Asian vegetables.

CHINESE FLOWERING CABBAGE
or flowering white cabbage ( Brassica chinensis var. parachinensis ) is one of the more popular Asian vegetables in Australia. It is readily available in Melbourne and is also known as choy sum (Cantonese), tsoi sum (Mandarin) and cai ngot (Vietnamese). Some people say it is the best of the Chinese cabbages whilst others consider it common.

Nutritional content
In every 100 g of Chinese flowering cabbage there are:
93 g water 2.2 g protein
0.5 g fat 3 g carbohydrates
130 mg calcium 53 mg phosphorus
0.2 mg iron 1.83 mg carotene
0.05 mg vitamin B1 0.06 mg niacin
0.06 mg Vitamin B2 49 mg Vitamin C

Preparation
The stems of Chinese flowering cabbage are generally uniform in size ( hence cook evenly ) and need not be peeled. The leaves are tender and whole stalks cook quickly. Chinese flowering cabbage can be steamed, lightly boiled or stir-fried, but cooked for no more than a couple of minutes so as to preserve the flavour. They are often mixed in meat, and prawn dishes or simply seasoned with oyster sauce.

The flower shoots can be used in salads provided they are harvested when young and tender. The open flowers can be used as decorations.

The flowering shoots are tender and sweet. The main stem, as the flowers just start to appear, is said to be the best flavoured part.

A field day on Japanese pumpkin at the Institute for Sustainable Agriculture, Tatura is planned for March. For further details, please ring Bill Ashcroft on (058) 335222.