Study On The Quality And Salt Tolerance Of Chinese Cabbage DH Lines Obtained From Microspore Culture

As an important leafy vegetable, Chinese cabbage is one of the most widely cultivatedvegetables occupying a dominant position in the fall and winter vegetable supply. With theimprovement of living conditions, consumers want to eat Chinese cabbage with higher quality,which requires the breeders to breed new varieties with better quality to meet market demand.As an emerging biotechnology, isolated microspore culture can help breeders to obtainhomozygous doubled haploid plants (DH lines) which will accelerate the breeding process.In this study,10Chinese cabbage cultivars were used for isolated microspore culture. Allobtained DH lines were analyzed for biological traits, nutritional quality and salt tolerance. Theresults were as follows:1）Genotype is one of the key factors affecting microspore culture. The induction rate ofembryo varies among different genotypes. Among ten cultivars, seven were successed forembryogenesis.’Beijing Special delicious hot pot dishes’ has the highest rate of embryoinduction with12.38embryos per flower bud.2）The biological characteristics of regenerated plants were different, even from the samecultivar. The leaf shape, leaf color, degree of shrinkage, bolting and flowering time of differentlines were compared at rosette, bolting and flowering stage. They were also different from theparent plants. On the color, the five parents are yellow, while the regenerated plants were deepyellow, yellow and light yellow, with the ratio of21.4%,25%and53.6%respectively.3）The levels of soluble sugar, soluble protein, vitamin C and fiber were measured at rosettestage which were different among different DH lines. The best sensory quality is from Br51-6and Br45-5, and the poor ones are from Br45-2, Br47-3, Br53-2, Br53-12, etc.4）Thirty-six regenerated plants were sprayed with150mM and200mM NaCl to selectsome lines with better salt tolerance by evaluation of phenotype, physiological and biochemicalcharacteristics.The lines of Br51-4, Br53-6and Br53-23show better salt tolerance than others.