控制颜色性状的等位基因自然变异对芥菜贮藏特性的影响OA

The leaf color of leaf mustard is controlled by a pair of alleles.The green-leafed variety 20Z6 and the purple-leafed variety 20Z5 were the near-isogenic lines.To investigate whether natural allelic variation controlling leaf color affects the storage characteristics of leaf mustard,we stored both the green-leafed and purple-leafed varieties under low temperature(5℃)and compared their storage characteristics during the storage period.The results showed that after 9 d of low-temperature storage,there was no significant difference in weight loss rate between green-leafed and purple-leafed leaf mustard.During low-temperature storage peri-od,the contents of chlorophyll,anthocyanin,total phenols,soluble protein(at 3 and 9 days after storage)and total soluble solids of the purple-leafed leaf mustard were significantly higher than those of the green-leafed variety.However,the activities of peroxidase,catalase and ascorbate peroxidase in the purple-leafed leaf mus-tard were not significantly higher than those in the green-leafed variety.These results suggested that the storage characteristics and nutritional quality of purple-leafed leaf mustard were significantly superior to those of green-leafed leaf mustard.The enhanced storage tolerance of purple-leafed leaf mustard was primarily attributed to higher levels of non-enzymatic antioxidants such as phenol compounds,but was largely unrelated to the activi-ties of reactive oxygen metabolic enzymes such as peroxidase,catalase and ascorbate peroxidase.In summary,purple-leafed leaf mustard exhibited higher nutritional quality and stronger storage tolerance compared to green-leafed leaf mustard,suggesting that the allelic variation controlling color trait influence the storage toler-ance of leaf mustard.These results could provide technological insights for the breeding of new leaf mustard va-rieties with strengthen storage properties.