External green light as a new tool to change colors and nutritional components of inner leaves of head cabbages

A Systematic Review on Effects of Nitrogen Fertilizer Levels on Cabbage (Brassica oleracea var. capitata L.) Production in Ethiopia

Cabbage (Brassica oleracea var. capitata L.) holds significant agricultural and nutritional importance in Ethiopia; yet, its production faces challenges, including suboptimal nitrogen fertilizer management. The aim of this review was to review the possible effect of nitrogen fertilizer levels on the production of cabbage in Ethiopia. Nitrogen fertilization significantly influences cabbage yield and quality. Moderate to high levels of nitrogen application enhance plant growth, leaf area, head weight, and yield. However, excessive nitrogen levels can lead to adverse effects such as delayed maturity, increased susceptibility to pests and diseases, and reduced postharvest quality. In Ethiopia, small-scale farmers use different nitrogen levels for cabbage cultivation. In Ethiopia, NPSB or NPSBZN fertilizers are widely employed for the growing of various crops such as cabbage. 242 kg of NPS and 79 kg of urea are the blanket recommendation for the current production of cabbage in Ethiopia. The existing rate is not conducive for farmers. Therefore, small-scale farmers ought to utilize an optimal and cost-effective nitrogen rate to boost the cabbage yield. Furthermore, the effectiveness of nitrogen fertilization is influenced by various factors including the soil type, climate, cabbage variety, and agronomic practices. Integrated nutrient management approaches, combining nitrogen fertilizers with organic amendments or other nutrients, have shown promise in optimizing cabbage production while minimizing environmental impacts. The government ought to heed suggestions concerning soil characteristics such as the soil type, fertility, and additional factors such as the soil pH level and soil moisture contents.

QTL mapping and candidate gene analysis reveal two major loci regulating green leaf color in non-heading Chinese cabbage

KEY MESSAGE

Two major-effect QTL GlcA07.1 and GlcA09.1 for green leaf color were fine mapped into 170.25 kb and 191.41 kb intervals on chromosomes A07 and A09, respectively, and were validated by transcriptome analysis. Non-heading Chinese cabbage (NHCC) is a leafy vegetable with a wide range of green colors. Understanding the genetic mechanism behind broad spectrum of green may facilitate the breeding of high-quality NHCC. Here, we used F2 and F7:8 recombination inbred line (RIL) population from a cross between Wutacai (dark-green) and Erqing (lime-green) to undertake the genetic analysis and quantitative trait locus (QTL) mapping in NHCC. The genetic investigation of the F2 population revealed that the variation of green leaf color was controlled by two recessive genes. Six pigments associated with green leaf color, including total chlorophyll, chlorophyll a, chlorophyll b, total carotenoids, lutein, and carotene were quantified and applied for QTL mapping in the RIL population. A total of 7 QTL were detected across the whole genome. Among them, two major-effect QTL were mapped on chromosomes A07 (GlcA07.1) and A09 (GlcA09.1) corresponding to two QTL identified in the F2 population. The QTL GlcA07.1 and GlcA09.1 were further fine mapped into 170.25 kb and 191.41 kb genomic regions, respectively. By comparing gene expression level and gene annotation, BraC07g023810 and BraC07g023970 were proposed as the best candidates for GlcA07.1, while BraC09g052220 and BraC09g052270 were suggested for GlcA09.1. Two InDel molecular markers (GlcA07.1-BcGUN4 and GlcA09.1-BcSG1) associated with BraC07gA023810 and BraC09g052220 were developed and could effectively identify leaf color in natural NHCC accessions, suggesting their potential for marker-assisted leaf color selection in NHCC breeding.

Advances in Understanding and Harnessing the Molecular Regulatory Mechanisms of Vegetable Quality

The quality of vegetables is facing new demands in terms of diversity and nutritional health. Given the improvements in living standards and the quality of consumed products, consumers are looking for vegetable products that maintain their nutrition, taste, and visual qualities. These requirements are directing scientists to focus on vegetable quality in breeding research. Thus, in recent years, research on vegetable quality has been widely carried out, and many applications have been developed via gene manipulation. In general, vegetable quality traits can be divided into three parts. First, commodity quality, which is most related to the commerciality of plants, refers to the appearance of the product. The second is flavor quality, which usually represents the texture and flavor of vegetables. Third, nutritional quality mainly refers to the contents of nutrients and health ingredients such as soluble solids (sugar), vitamin C, and minerals needed by humans. With biotechnological development, researchers can use gene manipulation technologies, such as molecular markers, transgenes and gene editing to improve the quality of vegetables. This review attempts to summarize recent studies on major vegetable crops species, with Brassicaceae, Solanaceae, and Cucurbitaceae as examples, to analyze the present situation of vegetable quality with the development of modern agriculture.