Regional Quality Differences of Hongshan Vegetable Shoots and Response Characteristics of Key Meteorological Factors

ZHANG Fangli; CHEN Xin; ZHANG Runhua; MENG Cuili; LIU Kequn; GONG Linxin; HUANG Xingxue; ZHOU Guolin; LI Yiyang

doi:10.11924/j.issn.1000-6850.casb2025-0929

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Chin Agric Sci Bull ›› 2026, Vol. 42 ›› Issue (12) : 127-135. DOI: 10.11924/j.issn.1000-6850.casb2025-0929

Regional Quality Differences of Hongshan Vegetable Shoots and Response Characteristics of Key Meteorological Factors

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Abstract

To explore the quality differences and key meteorological factors affecting the quality indexes of Hongshan vegetable shoots (Brassica rapa ssp. chinensis var. purpuraria) in different planting areas in Wuhan, Hongshan vegetable shoots were harvested in 3 batches from 6 different planting areas from December 2022 to February 2023, and the main meteorological factors, reducing sugars, flavonoids, total phenols and anthocyanins in each planting area were determined, and the response of quality indicators of vegetable shoots to meteorological factors were analyzed. The results showed that there were significant differences in the quality of Hongshan vegetable shoots in different planting areas; reducing sugars exhibited the best stability coefficient, while anthocyanins showed the poorest; the key meteorological factors influencing the content of reducing sugars, flavonoids, total phenols, and anthocyanins were TMIN_15 (minimum temperature 15 days before harvest), TMAX_10 (maximum temperature 10 days before harvest), and TMAX_15 (maximum temperature 15 days before harvest), respectively; the lower the daily minimum temperature 15 days before harvest, the higher the reducing sugar content of Hongshan vegetable shoots; the higher the maximum temperature 10 days before harvest, the higher the content of flavonoids and total phenols; the higher the daily maximum temperature or the lower the daily minimum temperature 10 days before harvest, the more conducive to the accumulation of anthocyanins content in Hongshan vegetable shoots. In conclusion, the period of 10-15 days before harvest is the critical window for quality enhancement. Sunny weather during this period, characterized by high daily maximum temperatures, low daily minimum temperatures, and a large diurnal temperature range, is conducive to the accumulation of reducing sugars, flavonoids, total phenols, and anthocyanins in Hongshan vegetable shoots. The results of this study can provide important scientific guidance for the rational planning, harvesting and quality improvement of Hongshan vegetable shoots.

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Hongshan vegetable shoots / meteorological factors / quality / law of response

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ZHANG Fangli , CHEN Xin , ZHANG Runhua , et al . Regional Quality Differences of Hongshan Vegetable Shoots and Response Characteristics of Key Meteorological Factors[J]. Chinese Agricultural Science Bulletin. 2026, 42(12): 127-135 https://doi.org/10.11924/j.issn.1000-6850.casb2025-0929

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【目的】在全球气候变暖背景下，探究彩色小麦花青素含量对灌浆中期高温胁迫响应的生理机理，为进一步应对气候变暖下功能性彩色小麦品种优质栽培提供理论依据。【方法】于2022—2024年在安徽省合肥市高新技术农业园进行，选用6个颜色不同的彩色小麦品种，于灌浆中期对其进行5 d的高温胁迫处理（T），以不增温为对照（CK）。【结果】花后高温胁迫处理下，彩色小麦的净光合速率、气孔导度、蒸腾速率、相对叶绿素含量（SPAD）、干物质分配量、可溶性糖含量、蔗糖合成酶活性、花青素含量、花青素合成酶活性、查尔酮合成酶活性、苯丙氨酸解氨酶活性均显著降低，6个品种彩色小麦产量减少9.10%—16.94%，千粒重显著降低7.84%—16.94%，花青素含量显著降低7.18%—14.17%。不同品种彩色小麦产量、光合强度、SPAD值、干物质分配量、可溶性糖含量、蔗糖合成酶活性、花青素含量、花青素合成酶活性、查尔酮合成酶活性、苯丙氨酸解氨酶活性大小为：秦白1号>秦绿3号>秦紫1号>新春36>秦黑2号>秦蓝1号，花青素含量大小为：秦黑2号>新春36>秦紫1号>秦绿3号>秦蓝1号>秦白1号。抗热型小麦品种秦白1号、秦绿3号、秦紫1号产量的下降幅度小于热感型小麦品种秦黑2号、新春36、秦蓝1号。花青素含量较高的彩色小麦品种秦黑2号、新春36、秦紫1号的光合强度、SPAD值、干物质分配量、可溶性糖含量、蔗糖合成酶活性、花青素含量、花青素合成酶活性、查尔酮合成酶活性、苯丙氨酸解氨酶活性的下降幅度小于花青素含量较低的彩色小麦品种秦绿3号、秦蓝1号、秦白1号。相关性分析表明，各彩色小麦品种产量和籽粒千粒重、蔗糖含量、蔗糖合成酶活性、旗叶净光合速率、气孔导度、蒸腾速率、SPAD值呈显著正相关关系，花青素含量与可溶性糖含量呈显著正相关关系，产量与花青素呈负相关关系，相关性不显著。花后高温胁迫处理后，与游离花青素结合的蔗糖分解量减少，籽粒中的花青素分解增加，为小麦的生长发育补充能量。【结论】花青素的抗氧化性有助于作物抵御外部胁迫，花后高温胁迫处理下，花青素含量较高的彩色小麦品种的各项指标的下降幅度低于花青素含量较低的彩色小麦品种，花青素含量与可溶性糖含量呈显著正相关关系。综上所述，花青素含量积累能响应高温胁迫，使可溶性糖含量降低幅度减小，增加彩色小麦的耐热性。

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