山西农业大学学报（自然科学版）2026，Vol.46Issue(4)：36-48,13.DOI:10.13842/j.cnki.issn1671-8151.202512015
夏季设施不结球白菜耐热性与品质综合评价
Comprehensive evaluation of heat tolerance and quality in summer facility-cultivated non-heading Chi-nese cabbage
摘要
Abstract
[Objective]Heat stress severely impacted the summer production of non-heading Chinese cabbage.However,exist-ing research evaluate heat resistance and quality traits separately,lacking a comprehensive screening methodology.This study aimed to construct an evaluation model that couples heat-tolerant physiology with nutritional quality to screen for heat-resistant,high-quality,and high-yielding germplasms,and to provide support for breeding programs.[Methods]Field trials were carried out at two experimental bases during the summer from July 22 to August 26,2025 with 11 heat-resistant varieties of non-head-ing Chinese cabbage(including Jimaocai and Qingcai)as experimental materials.The agronomic,heat-tolerance,physiologi-cal,and quality indicators were measured,and a comprehensive evaluation system alongside simplified predictive models was constructed using multivariate statistics.[Results]Significant variations in heat tolerance,yield,and quality were observed among the varieties,which were affected by genotype and environment interactions.The Jimaocai variety'23 Qing 2000'exhib-ited the best heat tolerance and yield,which was closely correlated with its highly active antioxidant system.The Qingcai vari-eties'Waltz Beauty'and'24 Qing 1313'showed outstanding commercial traits,palatability,and nutritional quality.Principal component analysis(PCA)revealed a cumulative contribution rate exceeding 85％.Stepwise regression was utilized to con-struct high-precision prediction models.For instance,the antioxidant capacity of Jimaocai was predicted by ascorbate peroxi-dase(APX)and glutathione reductase(GR)activities(R2=0.996),and nutritional quality was determined by insoluble di-etary fiber and soluble starch content(R2=0.984).The models demonstrated a high fit with the comprehensive evaluation(r=0.998).[Conclusion]This study is the first to construct and validate a multi-dimensional comprehensive evaluation model for the heat tolerance and quality of non-heading Chinese cabbage,achieving efficient and precise screening by reducing a large set of indicators into a few key metrics.It clarified the trade-offs among traits under high-temperature conditions and identified elite varieties such as'23 Qing 2000'and'24 Qing 1313',confirming that heat tolerance and high quality could be improved synergisti-cally.This model provided an innovative tool for high-throughput screening and hold significant application value for accelerat-ing the breeding of new heat-resistant cabbage varieties.关键词
不结球白菜/耐热性/营养品质/综合评价Key words
Non-heading Chinese cabbage/Heat tolerance/Nutritional quality/Comprehensive evaluation分类
农业科技引用本文复制引用
杨萍,危阳奕,孔令娟,陆慧骎,张东芹,王全华,徐晨曦..夏季设施不结球白菜耐热性与品质综合评价[J].山西农业大学学报（自然科学版）,2026,46(4):36-48,13.基金项目
上海市农业科技创新项目(K2023016) （K2023016）
上海植物种质资源工程技术研究中心项目(17DZ2252700) （17DZ2252700）
