Genetic Law of Purple Leaf and Green Leaf Shuidong Mustard and Their Quality Difference Analysis
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
Abstract：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 5 353.3，5 076.7 and 5 669.7 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．
李海渤，杨桂玲，朱云娜，王素琴，冯慧敏. 紫叶和绿叶水东芥菜遗传规律及其品质差异分析[J]. 中国蔬菜, 2022, 1(3): 58-64.
LI Haibo，YANG Guiling，ZHU Yunna，WANG Suqin，FENG Huimin. Genetic Law of Purple Leaf and Green Leaf Shuidong Mustard and Their Quality Difference Analysis. China Vegetables, 2022, 1(3): 58-64.
