优质不结球白菜新品种暑绿的选育  

Selection of non-heading Chinese cabbage cultivar Shulü with high-quality

作　　者：侯喜林[1] 曹寿椿[2] 张蜀宁[2] 张增翠 王建军[2] 孙红霞 

机构地区：[1]南京农业大学作物遗传与种质创新国家重点实验室,江苏南京210095 [2]南京农业大学蔬菜研究所,江苏南京210095 [3]南京市雨花台区蔬菜技术推广站,江苏南京210012

出　　处：《南京农业大学学报》2005年第3期30-33,共4页Journal of Nanjing Agricultural University

基　　金：国家863计划项目(2003AA207120);江苏省高技术研究项目(GB2004311);江苏省"十五"科技攻关项目(BE20013212)

摘　　要：通过分子标记辅助选择技术获得矮脚黄自交不亲和系,以其为母本,苏州青自交系为父本,选育出优质、抗病的新品种暑绿。其特点为:(1)优质:叶片与叶柄质量比为0.67,高于对照品种;维生素C含量211.4～219.0mg·kg-1,干物质6.18～6.64g·100g-1(鲜重),可溶性蛋白质0.39～0.41g·100g-1(鲜重),可溶性糖19.95～21.41g·100g-1(干重),均优于对照;粗纤维7.52～8.04g·100g-1(干重),低于对照。(2)抗病:对炭疽病、TuMV、霜霉病和黑斑病进行人工接种鉴定,病情指数分别为5.98(HR)、17.20(R)、16.06(R)和13.96(R)。(3)丰产:区试试验的平均产量为85.30t·hm-2,比对照品种绿星增产5.0%;生产试验的产量为143.37t·hm-2,比绿星增产37.7%。A new cuhivar Shulü with high quality and disease resistance was bred by means of cross-breeding with Aijiaohuang selfincompatible line as material screened through molecular assisted selection （MAS） and Suzhouqing inbred line as paternal. The main characteristics of the new variety were as follows. （ 1 ） Good quality ： the ratio of leaf weight to petiole weight was 0. 67 much higher than that of the control. Its nutritional contents were also much higher than that of the control, in which vitamin C content was 211.4 to 219. 0 mg · kg^-1 , dry matter content was 6. 18 to 6. 64 g · 100g^-1 fresh weight, soluble protein was 0. 39 to 0.41 g · 100g^-1 fresh weight and soluble sugar was 19.95 to 21.41 g · 100g^-1 dry weight. Whereas, the crude fiber content was 7.52 to 8. 04 g · 100g^-1 dry weight lower than that of the control. （2） Disease resistance： values of disease index under artificial conditions for anthracnose, TuMV, downy mildew and alternaria leaf spot were 5.98 （ HR）, 17. 20 （ R）, 16. 06 （R） and 13.96 （R）. （3） High yield： the average yield in regional trial was 85. 30 t · hm^-2, 5.0% higher than that of the control variety Lüxing, while in product trial, its yield was 143.37 t · hm^-2, 37.7% higher.than that of Lüixing.

关 键 词：不结球白菜 优质 杂种 

分 类 号：S634.3[农业科学—蔬菜学]