Researchers hot on new horseradish varieties

ome new varieties of horseradish may be needed to spice up the industry. Illinois leads the nation in horseradish production. But a soil-borne fungus that could weaken the industry has gradually become more severe near Collinsville, where most of the state's crop is grown. Verticillium root discoloration reduces the quality of the harvested product. If severe enough, it renders the root unmarketable.

"Although Illinois enjoys a competitive advantage in horseradish production, the sustainability of this system is under attack from this disease," says Darin Eastburn, a plant pathologist with the University of Illinois Cooperative Extension Service, College of Agricultural, Consumer and Environmental Sciences.

"If growers in Illinois cannot produce roots that are relatively symptom free, processors will look to other states for sources of supply. As a result, the horseradish industry in Illinois could be weakened or even eliminated."

With one year of C-FAR funding, Eastburn conducted initial research aimed at developing horseradish cultivars that are resistant to Verticillium root discoloration yet retain such important characteristics as yield potential, appearance, and, importantly, taste. In addition, he would like to evaluate major mechanisms involved in resistance and the effects of environmental factors on the expression of that resistance. This work might lead to disease control strategies growers could use with the resistant cultivars.

"Although it may take several years, the development of even one highly resistant, high-yielding cultivar would greatly increase the productivity of the Illinois horseradish industry," Eastburn says.