中国蔬菜Issue(7)：30-35,6.
不同基因型大白菜对外源钙敏感性鉴定评价
Identification and Evaluation of Sensitivity to Exogenous Calcium in Different Genotypes of Chinese Cabbage
摘要
Abstract
In order to probe convenient indexes for identifying Chinese cabbage〔Brassica campestris L. ssp. pekinensis (Lour)Olsson〕calcium sensibility,this paper took 20 varieties of Chinese cabbage as test material,and studied the effects of different calcium levels on leaf tip burn index at different growth stages of Chinese cabbage and plant growth,leaf chlorophyll content,leaf calcium content.The results showed that there were bigger differences in the leaf tip burn indexes among Chinese cabbage of different genotypes.Generally,the leaf tip burn index decreased obviously with the increase of calcium levels.While,it increased with the extension of growth period under the same calcium level.Clustering analysis indicated that Chinese Cabbage leaf tip burn index of seedling stage at the calcium level 0 mmol·L-1 was consistent with that of rosette and knot stage at calcium level 0.5 mmol·L-1.The leaf tip burn index regression model established by regression analysis indicated that only the relative fresh weight and relative leaf chlorophyll content of plants treated at the seedling stage with calcium levels of 0.5 mmol·L-1 and 4.0 mmol·L-1 were selected.Results of clustering analysis using the selected variables as parameters were consistent with those of the leaf tip burn index of seedling stage by clustering analysis. Both clusters could classify Chinese cabbages into 3 categories:calcium sensitive,dullness,and intermediate type.All these data suggested that the relative fresh weight and relative leaf chlorophyll content of plants treated with calcium levels of 0.5 mmol·L-1 and 4.0 mmol·L-1 at the seedling stage could be used as convenient criteria to identify calcium resistant Chinese cabbage varieties.关键词
大白菜/钙水平/干烧心指数/回归分析/聚类分析Key words
Chinese cabbage/Calcium level/Leaf tip burn index/Regression analysis/Clustering analysis引用本文复制引用
王莉莉,栾兆水,徐坤,曹逼力..不同基因型大白菜对外源钙敏感性鉴定评价[J].中国蔬菜,2018,(7):30-35,6.基金项目
山东省双一流学科建设项目(SYL2017YSTD06) （SYL2017YSTD06）
