摘要
为掌握紫叶水东芥菜的遗传规律及品质特征,为高花青素芥菜品种选育提供研究方向,本试验构建了紫叶-绿叶水东芥菜遗传群体及近等基因系群体,开展了紫叶水东芥菜和绿叶水东芥菜的遗传规律以及农艺性状、色差、色素含量、营养品质指标等方面差异研究。结果表明:控制水东芥菜紫叶性状的是1对显性基因;紫叶水东芥菜单株鲜质量显著低于绿叶水东芥菜,其余农艺性状两者差异不显著;紫叶水东芥菜叶片为紫红色,绿叶水东芥菜叶片为翠绿色,紫叶水东芥菜叶片色泽比显著高于绿叶水东芥菜;紫叶水东芥菜叶片花青素、总酚、类黄酮含量高达5353.3、5076.7、5669.7 mg·kg^(-1)(FW),与绿叶水东芥菜差异达极显著水平,而叶绿素a、叶绿素b、叶绿素a+b、类胡萝卜素含量以及可溶性糖、VC、可溶性固形物、蛋白质、粗纤维含量与绿叶水东芥菜差异不显著。综上,紫叶水东芥菜与绿叶水东芥菜相比,基本保持原绿叶水东芥菜农艺性状及营养品质,而花青素、总酚、类黄酮等保健功能成分含量极显著提高,可作为一种高花青素保健蔬菜进行推广。
In order to master the genetic law and quality characteristics of purple leaf Shuidong mustard,and provide research direction for breeding mustard varieties with high anthocyanin content,this experiment constructed purple leaf and green leaf Shuidong mustard genetic population and near isogenic line population,and studied the differences in genetic rules,agronomic traits,color difference,pigment content and nutritional quality indexes between the purple leaf Shuidong mustard and green leaf Shuidong mustard.The results showed that controlling the purple leaf character of Shuidong mustard is a pair of dominant genes.The fresh weight of single plant purple leaf Shuidong mustard was significantly lower than that of green leaf Shuidong mustard,and there were not significant differences in the rest agronomic traits.The purple leaf Shuidong mustard were purplish red in color and green leaf Shuidong mustard were emerald green in color.The color ratio of purple leaf Shuidong mustard leaf blade was significantly higher than that of green leaf Shuidong mustard.The contents of anthocyanins,total phenols and flavonoids of purple leaf Shuidong mustard were high up to 5353.3,5076.7 and 5669.7 mg·kg^(-1)(FW),respectively,reaching extremely significant different levels with that of purple leaf Shuidong mustard.There were not significant differences in the contents of chlorophyll a,chlorophyll b,chlorophyll a+b,carotenoids,soluble sugar,VC,soluble solids,protein and crude fiber.The contents of anthocyanins,total phenols and flavonoids were extremely significant positively correlated.Comparing with green leaf Shuidong mustard,purple leaf Shuidong mustard basically maintained the agronomic properties and nutritional quality of original green leaf Shuidong mustard.While,the health function component contents of anthocyanins,total phenols and flavonoids were extrem significantly higher than that of green leaf Shuidong mustard.Purple leaf Shuidong mustard could be extended as a health vegetable with high anthocyanin content.
作者
李海渤
杨桂玲
朱云娜
王素琴
冯慧敏
LI Haibo;YANG Guiling;ZHU Yunna;WANG Suqin;FENG Huimin(Henry Fok College of Biology and Agriculture,Shaoguan University,Shaoguan Mustard Engineering Technology Research and Development Center,Shaoguan 512005,Guangdong,China)
出处
《中国蔬菜》
北大核心
2022年第3期58-64,共7页
China Vegetables
基金
广东省大学生创新创业训练项目(S2020105676025)
2017年广东省教育厅重点平台及科研项目(2017KTSC X168)
2018年广东省自然科学基金项目(2018F030307006)。
关键词
芥菜
水东芥菜
紫叶
绿叶
花青素
总酚
类黄酮
mustard
Shuidong mustard
purple leaf
green leaf
anthocyanin
total phenols
flavonoid
