Comparison of Spring Radish Varieties with Entire Leaves  

作　　者：Xiaomin YU Chenchen XIAO Weizhen LI Yijia GAO Shisheng LI 

机构地区：[1]Huanggang Normal University,Huanggang 438000,China

出　　处：《Agricultural Biotechnology》2021年第6期16-18,共3页农业生物技术（英文版）

基　　金：Supported by Special Fund for the Central Government to Guide Parochial Science and Technology Development(2018ZYYD019).

摘　　要：[Objectives]This study was conducted to select spring radish varieties with better growth,higher yield and better nutrition.[Methods]A new spring radish combination(2019MUA×Lixiang)was obtained through traditional hybridization methods,and various characters of this line were compared with its parents and commercial spring radish.The radish varieties such as Lixiang radish,2019MUA×Lixiang,2019MUA,commercial variety Zhongluo No.1 and Huangzhou radish were respectively compared and studied in detail in terms of botanical characters,entire leaf bolting ratios,nutritional physiological indexes and so on.[Results]The new radish combination 2019MUA×Lixiang has better indexes,and is more suitable for spring planting.[Conclusions]The study provides a reference basis for the selection on radish planted in Spring.

关 键 词：Spring radish Botanical characters Rate of bolting Physiological index 

分 类 号：S631.1[农业科学—蔬菜学]