Search Results (10)

Soil acidification activates most of the cationic heavy metals in soil and thus enhances their accumulation in crops, posing an accentuated threat to human health, while there is limited knowledge regarding the accumulation of metalloid arsenic (As) in crops, which is influenced by acidification due to its opposite behavior in soil. In this study, the acidification processes of neutral purple soil together with the accompanied changes in soil properties and As fractionation were examined through a column-leaching experiment. Subsequently, growth and As accumulation in pakchoi (Brassica campestris L.) were investigated under various combinations of soil pH and As pollution levels in a pot experiment. This allowed us to elucidate the mechanisms of As accumulation in pakchoi under the co-stresses of soil acidification and As pollution. The results indicated that soil acidification followed a two-phase process, initially rapid and later slow, with a turning point at a pH of 4.7–4.8. Below this critical pH, the leaching rates of base ions and As accelerated significantly and the decomposition of primary minerals began, primarily from chlorite to green/mesospheric minerals, resulting in a substantial increase in the content of amorphous iron oxide. Meantime, soil As was transformed from highly labile forms, such as non-specifically and specifically adsorbed forms, to less active ones like amorphous hydrous oxide-bound and residual forms, resulting in decreased As availability. In this context, As pollution remarkably delayed the growth of pakchoi, while the influence of acidification on growth only occurred when the soil was acidified to a pH lower than 6, as demonstrated by a substantial biomass reduction at higher As levels and a 41.8% biomass decrease at pH 4.6. Moreover, soil acidification exacerbated the inhibitory effect of As on pakchoi growth. The As contents in the edible parts of pakchoi dramatically increased with the increase in the soil As level, and soil acidification did not mitigate As accumulation in plants via the suppression of soil As availability but rather greatly increased it due to the bioconcentration effect caused by As toxicity. In conclusion, significant interactions existed between soil acidification and As pollution in terms of soil properties and As transformation, leading to comprehensive effects on growth and As accumulation in crops. Full article

Among the Brassica species in China, including Chinese cabbage, pak-choi, caixin, zicaitai, and wucai, Brassica rapa plays an important role in vegetable production. Purple resources from the species itself are scarce. It is worth noting that the tissue positions expressing a purple phenotype vary greatly between purple pak-choi and zicaitai. In this study, the genetic patterns of the purple phenotype were analyzed in purple pak-choi and zicaitai, and the F₁ showed purple leaves and green stems, which indicated that purple traits in the leaves and stem were inherited independently. In conjunction with field identification, RNA-seq was used to sequence the transcriptomes of the purple expression sites of purple pak-choi, zicaitai, and their F₁. The high expression of the regulatory genes Dark_pur and BrTT8 affected the purple color of pak-choi and caused the high expression of structural genes of the anthocyanin metabolism pathway and the accumulation of anthocyanins in leaves. The regulatory genes BrPAP₂ and BrTT8 affected the purple color of zicaitai stems, were significantly upregulated, and caused high expression of related structural genes, leading to the accumulation of anthocyanins in the stem epidermis. This suggested that BrPAP₂ and Dark_pur were both R2R3-MYB transcription factors, which were tissue-specific for the regulation of purple color traits in B. rapa. They also had a gene epistatic effect, which influenced the expression of purple traits in the F₁. The gene MYBL2 was highly expressed in all purple tissue sites. The present study on the regulatory genes of the purple phenotype of zicaitai and purple pak-choi provides a theoretical basis for revealing the influence of purple traits on B. rapa leaves and stems, and it may lay the foundation for the selection and breeding of purple vegetables of B. rapa. Full article

Chinese cabbage is rich in vitamins, fibre, and nutrients and is one of the primary vegetables consumed in autumn and winter in South Asia. ‘Purple pak choi’ sprouts are particularly rich in anthocyanins and are favoured by consumers. However, reports on the regulation of anthocyanin synthesis in purple pak choi sprouts do not exist. In this study, we examined the phenotypic development of purple pak choi sprouts after germination. The total anthocyanin content increased from 0.02 to 0.52 mg/g FW from days 0 to 6. RNA-seq data analysis revealed an increase in differentially expressed genes corresponding to the development of purple pak choi sprouts. Expression pattern analysis of genes associated with the anthocyanin biosynthesis pathway revealed a significant upregulation of structural genes during the purple phase, suggesting that the transcription factors PAP2 and MYBL2 may play crucial regulatory roles. BraPAP2.A03, BraTT8.A09, and BraMYBL2.A07 exhibited strong interactions with key genes in the anthocyanin biosynthesis pathway, specifically BraDFR.A09. Furthermore, the expression of BraPAP2.A03 aligned with the expression patterns of most anthocyanin biosynthesis-related genes, whereas those of BraTT8.A09 and BraMYBL2.A07 corresponded with the expression pattern of BraDFR.A09. These results provide valuable insights into regulatory mechanisms underlying anthocyanin synthesis in purple pak choi sprouts. Full article

Purple Pak-choi is rich in anthocyanins, which have both ornamental and edible health functions, and has been used more and more widely in facility cultivation. In order to further clarify the molecular mechanism of purple Pak-choi, two Pak-choi inbred lines (‘PQC’ and ‘HYYTC’) were selected for the determination of pigment content and transcriptome analysis, and the key genes controlling the formation of purple character in leaves of Pak-choi were discovered. The results of pigment determination showed that the anthocyanin content of ‘PQC’ was 0.29 mg/g, which was about 100 times than ‘HYYTC’; The chlorophyll content of ‘HYYTC’ was 2.25 mg/g, while ‘PQC’ only contained 1.05 mg/g. A total of 20 structural genes related to anthocyanin biosynthesis and 28 transcriptional regulatory genes were identified by transcriptome analysis. Weighted gene co-expression network analysis (WGCNA) was used to construct the weight network analysis map of 14 genes. The results showed that the cinnamate hydroxylase gene (BraA04002213, BrC4H3), flavanone-3- hydroxylase (BraA09004531, BrF3H1), and chalcone synthetase (BraA10002265, BrCHS1) were the core genes involved in the anthocyanin synthesis pathway of purple Pak-choi. The results identified the key genes controlling the formation of purple leaf traits, which laid a foundation for further analysis of the molecular mechanism of anthocyanin accumulation in purple Pak-choi and provided a theoretical basis for leaf color regulation. Full article

The purple-leaf phenotype in pak choi is due to the accumulation of anthocyanin. The main regulated genes are unclear. The gene controlling the purple-leaf phenotype was mapped on A03 using BSA-seq, but the candidate interval was not further narrowed with InDel markers. Based on our previous study, we hypothesized that the candidate gene that regulates purple leaves in pak choi may also be the Dark_Pur gene from B. juncea. Using the Dark_Pur-1 marker to identify P₁, P₂, F₁, and F₂, it was confirmed that the purple trait in purple-leaf pak choi was controlled by the Dark_Pur gene from B. juncea through distant hybridization. A DNA segment of approximately 514 Kb containing the Dark_Pur gene was reintroduced into pak choi from B. juncea. Meanwhile, a new purple pak choi germplasm line was created with green pak choi × purple B. juncea via distant hybridization, which proved that distant hybridization is an effective method for creating new germplasms. Furthermore, the purple-leaf phenotypes of 20 pak choi varieties were identified, and the purple-leaf traits of all lines were derived from B. juncea via distant hybridization. At present, few studies have focused on the background of the purple trait in pak choi; however, in this study, our results suggest that there is a high probability that the purple trait in pak choi may be completely derived from purple B. juncea via distant hybridization. This study also lays a good foundation for research on the creation of new germplasms through distant hybridization among the Brassica species. Full article

Pak choi is one of the most important leafy vegetables planted in East Asia and provides essential nutrients for the human body. Purple pak choi differs mainly in leaf colour but exhibits distinct nutritional profiles from green pak choi. In this study, we performed metabolic and transcriptomic analyses to uncover the mechanisms underlying the differences in metabolite biosynthesis profiles between the two pak choi varieties. Metabolite profiling revealed significant differences in the levels of metabolites, mainly amino acids and their derivatives and flavonoids. Furthermore, 34 flavonoids significantly differed between green and purple pak choi leaves, and cyanidin and its derivative anthocyanins were abundant in purple pak choi. In addition, we found that the structural genes CHS, DFR, ANS, and UGT75C1, as well as the transcription factor MYB2, play a major role in anthocyanin synthesis. These results provide insight into the molecular mechanisms underlying leaf pigmentation in pak choi and offer a platform for assessing related varieties. Full article

Anthocyanins are widely common natural antioxidants and represent an important economic feature in vegetables, but the potential response of UVA–blue co-irradiation on the anthocyanin biosynthesis of pak choi is not clear. Here, we investigated the effects of the supplement of four doses of UVA to blue light on growth, metabolites and the anthocyanin biosynthesis of two cultivars of pak choi. The results revealed that supplementing UVA light to blue light positively affected the growth of the pak choi and elevated the soluble protein content and antioxidant capacity. Especially, when compared with a monochromatic blue light, the anthocyanin synthesis was enhanced with an increase in UVA light strength, which reached a peak value at the strength of 10 μmol·m⁻²·s⁻¹. Further study revealed that the UVA–blue co-irradiation enhanced the transcription of partial light-induced and anthocyanin structural genes. The intraspecific difference in the expression patterns of MYB1 and PAP1 were observed in these two tested cultivars. MYB1 was significantly up-regulated in red-leaf pak choi, but down-regulated in purple-leaf pak choi. On the contrary, PAP1 was significantly up-regulated in purple-leaf pak choi, but down-regulated in red-leaf pak choi. To sum up, this study established an efficient pre-harvest lighting strategy to elevate the economic value of pak choi. Full article

Hydroponics has become a popular production technology for leafy greens in greenhouses. However, year-round production of cool-season leafy greens remains challenging due to costly heating and cooling during winter and summer seasons, depending on location. Therefore, the objective of this study is to investigate the effect of nutrient solution cooling and heating in deep-water hydroponic systems on the performance of several leafy green vegetables. Two experiments of nutrient solution cooling during the summer season and another two experiments of nutrient solution heating during the winter season were conducted in Texas, USA in 2020–2021. Lettuce (Lactuca sativa L.) ‘Bergams Green’ and ‘Red Mist’, Pak Choi (Brassica rapa subsp. chinensis) ‘Purple Magic’ and ‘White Stem’, and spinach (Spinacia oleracea L.) ‘Mandolin’ and ‘Seaside’ were grown in the summer experiments, and only the two lettuce cultivars were grown for the winter experiments. For both cooling and heating studies, six deep-water culture systems were used with two treatments: cooling (23 °C) vs. no cooling, and heating (22 °C) vs. no heating, with three replications in each experiment. In the nutrient solution cooling study, spinach was the most heat-sensitive species, and ‘Mandolin’ was more heat-tolerant than ‘Seaside,’ as evidenced by its lower mortality rate in both experiments. Lettuce and pak choi grew well and solution cooling increased shoot fresh weight in both lettuce cultivars and in ‘White Stem’ pak choi but not in ‘Purple Magic’ pak choi. Conversely, during the winter season, solution heating increased shoot fresh weight of both lettuce cultivars; however, ‘Red Mist’ was more responsive than ‘Bergams Green’ lettuce. These results indicate the potential to increase crop yield by controlling nutrient solution temperature throughout the year, depending on the season. Also, there were genotypic differences in both cooling and heating experiments, indicating that more research is needed to determine the species-dependent and even cultivar-dependent nutrient solution temperature control strategies to achieve optimum year-round production. Full article

Purple pakchoi (Brassica rapa ssp. Chinensis) is particularly appreciated due to its high edible quality and ornamental value, but there are few studies on the underlying mechanisms of leaf color formation. To comprehensively assess the differences in purple formation in pakchoi, four lines of pakchoi with different purple leaves were used in this experiment to determine the pigment content and to investigate the distribution and components of anthocyanin using LCMS (Liquid Chromatography Mass Spectrometry) and leaf cross-sections. Moreover, the expression levels of anthocyanin synthesis-related genes in four lines were calculated by qRT-PCR. The results showed that three new purple lines rich in anthocyanin and of high-quality were bred, and the anthocyanin were mainly distributed in both the upper epidermis and lower epidermis of leaves. Thirteen anthocyanin components were separated and identified, all the anthocyanins were acylated and glycosylated cyanidins; the main anthocyanins in purple pakchoi were a diacylated form of cyanidin 3-trans-(feruloyl)diglucoside-5-(malonyl)glucoside. Both the ratio of non-aromatic acylated cyanidin to aromatic acylated cyanidin and the ratio of anthocyanin content to chlorophyll content were responsible for the color formation in different purple pakchoi lines. When the ratio was high, the leaf appeared reddish purple, and when the ratio was low, the leaf appeared deep purple, even blackish purple. The expression level of BrF3H was significantly correlated with the content of anthocyanin through the correlation coefficient, which was speculated to be the main anthocyanin synthesis-related gene resulting in color differences among the four purple pakchoi lines. These results will enhance our understanding for the cultivation of new purple pakchoi varieties. Full article

Pakchoi (Brassica rapa subsp. chinensis) is cultivated for its nutritional value, particularly with regard to vitamins, minerals and dietary fibers. However, limited metabolic information is available on the phyto-nutritional traits of pakchoi. Our GC-TOF MS analysis showed that green pakchoi has higher contents of carbon metabolism-associated metabolites such as sugars, sugar derivatives and inositol, while purple pakchoi has higher levels of nitrogen metabolism-associated metabolites such as amino acids and amino acid derivatives. To compare the content and composition of secondary metabolites in green and purple pakchoi, we analyzed phenylpropanoid-derived compounds and anthocyanins in mature leaves using an HPLC-UV system. This analysis identified 9 phenylpropanoid-derived compounds and 12 anthocyanins in the mature leaves of green and purple pakchoi. The level of rutin was significantly higher in purple pakchoi compared with green pakchoi, consistent with the expression of phenylpropanoid biosynthetic genes in the two pakchoi cultivars. The data obtained from this comprehensive metabolic profiling would be helpful to improve our understanding of the nutritional values of pakchoi cultivars as food sources. Full article