Different Analysis Of Carotenoids In Different Chinese Cabbage And Effects Of Light Quality On Their Metabolism

Chinese cabbage（Brassica rapa L.ssp.Pekinensis）is one of the important vegetable crops of the Brassica genus Cruciferae.It occupies a very important position in the agricultur-al production and people’s life in China.Orange cabbage,orange and red cabbage are popular with consumers because of their bright colourful and high carotenoids.Carotenoids are widely distributed in nature.They are orange,yellow and red because of their different structures.Carotenoids play an important role in plant growth and development,and also play an im-portant role in human nutrition and health.Therefore,it is of great practical significance and theoretical value to cultivate high carotene vegetables and study the accumulation mechanism of carotenoids.In this study,white cabbage,Chinese cabbage and Chinese cabbage orange yellow ma-ture ball leaves as experimental materials.Respectively,the DNA of white cabbage 14s55,yellow Chinese cabbage 14s837 and orange Chinese cabbage 15s1089 as template and cloned Br CRTISO sequences were compared.Qualitative and quantitative analysis of the carotenoid compositions of the three materials by High Performance Liquid Chromatography with a C30detection column,and Real-time Quantitative PCR for carotenoid-related gene expression analysis.The different light qualities were used to treat the inner leaves of colourful Chinese cabbage.The contents and types of carotenoids were determined and analyzed.Real-time flu-orescence quantitative PCR was used to analyze the expression levels of carotenoid-related genes.The different Chinese cabbage orange leaf bulb in carotenoid species,mainly due to the impact caused by formation of Chinese cabbage leaves and yellow ball light on carotenoid.On the one hand enrich plant carotenoids metabolic regulation theory,provide theoretical ba-sis and technical support for the genetic improvement of orange leaf head cabbage;on the other hand,laid the foundation for further research on the effects of light on carotenoid me-tabolism.The main results are as follows1.The full-length Brcrtiso gene of white,yellow and orange leaf Chinese cabbage was obtained by piecewise cloning and sequence splicing.Brcrtiso cloning results:the 15s1089 of orange cabbage is in accordance with the results published in our laboratory;the DNA se-quence of 14s55 in white cabbage is compared with the deletion of 88bp in the promoter re-gion of Chinese cabbage and the insertion of the 3’end;the sequence of DNA in the Yellow cabbage 14s837 has a mutation of 4 bases(C⁷⁷² to T⁷²²,C¹¹⁰⁸ to T¹¹⁰⁹,C³³³³ to G³³³⁴,T⁴¹⁷² to C⁴¹⁷³)and 1 base insertion(T⁹³⁷)from the orange cabbage compared to the Yellow cabbage.2.Molecular marker was developed based on inserting fragments at the 3’end of DNA sequences,which could be applied to direct screening of Brcrtiso gene mutants.The newly designed molecular markers can accurately identify individual mutation genes,which can be used for accurate judgement of breeding or selection of orange materials.3.Analysis of carotenoids in three different materials found that trans-lycopene,zeaxan-thin,and neurosporene play an important role in the formation of orange Chinese cabbage,trans-lycopene has the greatest impact,butζ-carotene,neurosporene and trans-lycopene play an important role in the formation of yellow.4.PSY1,CHYB and CCD4 are the main factors influencing the formation of yellow Chinese cabbage.However,the specific mechanism of these three genes affecting the for-mation of yellow Chinese cabbage is not clear,and further research is needed.5.The different light quality treatments could affect the accumulation of carotenoids in Chinese cabbage,but the effect of light quality on the accumulation of carotene and its com-ponents in different orange Chinese cabbage was different.After daylight treatment,the total carotenoid content in 3 different kinds of Chinese cabbage increased significantly,and the content of each component increased significantly,but the zeta carotene content in the Yellow cabbage was significantly reduced,and the red light treatment made the total carotenoid total decrease.