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Articles

CORRELATED CHARACTERS OF FLAVOUR QUALITY AND THEIR INHERITANCE IN CHINESE CABBAGE

Article number

402_21

Pages

120 – 124

Language

Abstract

Sugar/ fibre and sotuble protein were significantly correlated to flavour quality. soluble solids, sotuble pectin, pro-pectin, chlorophyll, Vc and 27 kinds of ratios apart from the sugar/fibre were not.
Y=0.74+0.0123 Xprotein+3.44 Xsugar/Xfibre could be applied to estimate the flavour quality.
For the importance; sugar>fibre>protein, the H8 of sugar was 64%, fibre was 51%, and protein was 48%, There was at least 3 pairs of genes involved in the inheritance of the fibre, and 1 pair in the protein and the sugar.
Thse characters had a stightly negative heterosis.

Publication

International Symposium on Cultivar Improvement of Horticultural Crops. Part 1: Vegetable Crops

Authors

Z. Yiping

Keywords

Chinese cabbage, Flavour quality, Correlated characters, Heterosis

Full text

https://doi.org/10.17660/ActaHortic.1995.402.21

Online Articles (75)

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M. Wang | S. Wen | Q. Chen

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19. REVIEW AND PROSPECT OF CUCUMBER BREEDING IN CHINA

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Z. Yiping

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