Comprehensive Evaluation of 65 Leafy Mustard Cultivars for Chilling Tolerance to Low Temperature Stress at the Seedling Stage
Source abstract
Abstract
Mustard is an important cash crop of the genus Brassica in the family Cruciferae. Low temperature is an important environmental factor limiting the growth of mustard. In this study, 65 leafy mustard cultivars were used as experimental materials, 25 °C was set as the control temperature, and 5 °C was set as chilling stress temperature to investigated the physiological response of chlorophyll (Chl) content, soluble sugar (SS) content, proline (Pro) content, antioxidant enzyme activity, malondialdehyde (MDA) content, and chlorophyll fluorescence to chilling injury. The chilling tolerance coefficients of each individual index were measured and correlation analysis, principal component analysis (PCA), the membership function method, and cluster analysis were applied to evaluate chilling tolerance. In a comprehensive analysis, the most chilling-tolerant cultivar was SJTKJ, the least chilling-tolerant cultivar was DX. Stepwise regression was used to establish a mathematical model for evaluating the chilling tolerance of mustard, and four chilling tolerance identification indices, including Fv/Fm, ΦPSII, POD activity, and Rfd were screened. This study provides a reference for the evaluation of the chilling tolerance of mustard and the breeding of new chilling-tolerant cultivars.
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Research context
OpenAlex topics: Nitrogen and Sulfur Effects on Brassica · Plant Stress Responses and Tolerance · Plant responses to elevated CO2
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Institute of Digital Agriculture, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
Longyan Institute of Agricultural Science, Longyan 364000, China
Crop Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
Funding
Key Technology for Digitization of Characteristic Agricultural Industries in Fujian Province · National Specialty Vegetable Industry Technology System
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