Diversity Analysis And Quality Evaluation Of Chinese Kal E (Brassica Oleracea Var. Alboglabra Bailey) Germplasm Resources

The diversity of twenty-one germplasm accessions of Chinese Kale(Brassica oleracea var. alboglabra Bailey)germplasm from morphology level and molecular level were studied. And the content of nutritional ingredient and the commodity value of 13 accessions in Chinese Kale(Brassica oleracea var.alboglabra Bailey)germplasms were analyzed also. The main results of this research are as follows:1 The diversity and cluster analyzed in morphological traitsThe diversity analysis of Chinese Kale germplasms in morphological traits showed that there were different extend of diversity on the different traits, among them, there was a distinct difference on leaf blade shape, leaf color, leaf apex shape, which variation coefficient was up to 60.57%, 33.32%, 38.13% respectively. On the other way round, the variation-coefficient was very low in the traits of the leaf length, the harvest times, the leaf number with variation coefficient was 11.50%, 7.77%, 7.39% respectively. The Cluster analysis based on the morphological data divided the 21 accessions into 6 groups at genetic distance of 5.03. The accessions of the group 1, 2, 3 were growing moderately with accordant plant type. The accessions in the group 4 grow with the very slender flower stalk and were late picked. The main characters of the group 5 were that it had strong growth, potential with many leaves and was late picked. The accessions of the group 6 had appropriate growth, potential with bigger cotyledon and were late picked.2 Genetic diversity in Chinese kale germplasm resources revealed by RAPD and SRAP markersGenetic diversity of twenty-one germplasm accessions of Chinese kale germplasms was analyzed using RAPD(Random Amplified Polymorphic DNA) marker andSRAP(Sequence-related amplified polymorphism) marker. Eleven primers with sharp and polymorphic bands amplified were selected from RAPD analyzed. There were produced 125 amplified bands, 107 bands of them were polymorphic. The average polymorphic percentage was 85.60 %. The genetic similarity(GS) ranged from 0.222 to 0.760,with a mean of 0.483. on the other hand, twenty primer combinations was selected as SRAP primer combinations out of 88 primer combinations. They produced 810 amplified bands, 471 bands of them were polymorphic. The average polymorphic percentage was 56.95%. The genetic similarity(GS) ranged from 0.319 to 0.713,with a mean of 0.467. The result showed that the Chinese Kale germplasms have more abundant genetic diversity and distant kindred. Clustering results based on RAPD markers basically reflected the morphological classification with some differentiae, but the clustering results based on SRAP markers disagreed with the morphologic classification.3 The nutritive and commodity evaluation of Chinese kale germplasm resourcesThe content of nutritional ingredient and the commodity value of 13 accessions in Chinese kale germplasms were measured and evaluated, which showed that the highest content of vitamin C was 1.41mg/g (fresh weight),and the lowest was 0.80mg/g (fresh weight) ; The highest carotenoid content was 0.0166mg/g (fresh weight); The variation coefficient of reducing sugar was the highest among the all nutritional ingredient tested, which went up to 37.40%, and the range of its content was 2.85mg/g to 8.17mg/g (dry weight), the accession with the highest was Ba17 and the lowest was Ba19; The highest content of soluble sugar was 23.80mg/g (dry weight), and the lowest was 12.38mg/g (dry weight). In addition, all accessions had the lower protein content and the middle crude fiber content. The commodity evaluation showed that Ba17 had the best flavor, Ba35 had the best texture and Ba44 had the most beautiful external appearance. Correlation analysis of the nutritional ingredients and the commodity traits showed that the content of the reducing sugar was most significantly positively correlated with the content of the soluble sugars, and significantly positively correlated with the sweet taste, but significantly negatively correlated with the protein content, the carotenoid content and the fresh taste. The protein content was most significantly negatively correlated with the soluble sugars content. There were significantly negatively correlation both between the fresh taste and the sweet taste, the content of vitamin C and soluble sugars. There was significantly positively correlation between the crisp and the fibrous taste, but the crude fiber content was not correlation with the fibrous taste and the crisp degree.