The Correlation Analysis Of Nutritional Quality And Agronomic Traits In Raphanus Sativus L.

Radish(Raphanus sativus L.) is one of China’s major edible vegetables with fresh and cooking. Radish is deeply loved by people. It has the value of medicine and food. Radish cultivation has a long history in China and radish germplasm resource are abundant, which is very suitable for high-quality breeding. Through the determination and correlation analysis of radish agronomic traits and quality index, this study aims to improve the efficiency of character selection and promote the development of radish quality breeding.In 2013 and 2014 year, this study collected 184 radish varieties in total as the experimental materials. The study collected the data of 8 kinds of agronomic traits(plant height, petiole length, leaf length, leaf width, on root length, root length, root width and root weight), finished the determination of soluble sugar content, cellulose content, protein content, glucose content, fructose content, sucrose content and the edible quality tasting(sweetness, bitter taste, fragrance, flavor). The study also finished the correlation analysis of agronomic traits and quality index. The results as follows:1. The study has found that the difference of the radish agronomic traits is big. The content of nutritional quality in different radish varieties have large difference. In two years, soluble sugar has the smallest difference degree.2. By analyzing the correlation of agronomic traits in 2013, we find that there are 3 pairs of characters not relevant, 3 pairs of traits are negatively correlated and 22 pairs of traits are positively correlated. By analyzing the correlation of agronomic traits in 2014 shows the correlation include 11 pairs of positively correlated characters and 2 pairs of negative correlated characters. The comparison of agronomic traits correlation analysis in 2013 and 2014 shows that positively correlated traits include plant height and leaf length, petiole length, root length, root weight, leaf length and leaf width, petiole length, root weight, root length and root length, root weight, root length and root weight, at the same time, root width with root length and root width with root length are negatively correlated.3.The analysis of the correlation of nutritional quality index in 2013 shows that 12 pairs of traits are negatively correlated and 18 pairs of traits are positively correlated. Based on the correlation analysis of nutritional quality index in 2014, we find that fructose and glucose are significantly positive correlation. The results in the two years have both shown a positive correlation between the traits of glucose and fructose.4. The correlation analysis between agronomic traits and nutrition index in 2013 has showed there are 18 pairs of positive correlation and 12 pairs of negative correlation. Based on the correlation analysis between agronomic characters and nutrition index in 2014, the results have showed that there are 2 pairs of positive correlation and 2 pairs of negative correlation. Through the analysis of the two years, the results indicate that protein has negatively correlated with root length and root weight, and glucose has positively correlation with root weight.5. Through the tasting result of the 35 cooking radish, the main features of the cooking radish can be concluded that : sweetness, bitterness and fragrance are relatively weak, and the palate is soft. Based on the comprehensive taste, the best varieties is the ‘Jiujinhong Radish’. Through the correlation analysis of the edible quality indexes in 2014, the eat tasting result shows that the sweetness exists significant positive correlation with fragrance, comprehensive flavor and taste, the comprehensive flavor also shows the significant positive correlation with fragrance and taste. In comparison eating quality traits with nutritional quality traits, the correlation analysis results show that fructose has very significant positive correlation with taste.