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

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

Abstract

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.

Key words: Hongshan vegetable shoots, meteorological factors, quality, law of response

CLC Number:

S31作物生物学原理、栽培技术与方法

ZHANG Fangli, CHEN Xin, ZHANG Runhua, MENG Cuili, LIU Kequn, GONG Linxin, HUANG Xingxue, ZHOU Guolin, LI Yiyang. Regional Quality Differences of Hongshan Vegetable Shoots and Response Characteristics of Key Meteorological Factors[J]. Chinese Agricultural Science Bulletin, 2026, 42(12): 127-135.

Figures/Tables 8

References 37

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指标	平均值	标准差	最小值	最大值	稳定系数
还原性糖含量/%	2.81	0.32	2.13	3.24	8.78
类黄酮含量/(mg/g)	26.18	6.02	17.84	35.14	4.35
酚类/(mg/g)	10.24	2.26	7.17	14.96	4.53
花青素含量/(OD/g)	5.92	1.67	3.66	10.80	3.54

指标	平均值	标准差	最小值	最大值	稳定系数
还原性糖含量/%	2.81	0.32	2.13	3.24	8.78
类黄酮含量/(mg/g)	26.18	6.02	17.84	35.14	4.35
酚类/(mg/g)	10.24	2.26	7.17	14.96	4.53
花青素含量/(OD/g)	5.92	1.67	3.66	10.80	3.54