Effects of Chinese Cabbage Devernalization and DNA Methylation Analysis before and after Devernalization
WANG Xiao-li1，ZHAO Yong2，ZHANG Yao-wei1*
1College of Horticulture， Northeast Agricultural University， Key Laboratory of Biology and Genetic Improvement of Horticultural Crops（Northeast Region）， Mionistory of Agriculture， Harbin 150030， Heilongjiang， China；2Heilongjiang Province Cash Crop Technique Guiding Station， Harbin 150090， Heilongjiang， China
Abstract：The spring Chinese cabbage〔Brassica campestris L. ssp. pekinensis（Lour）Olsson〕was easily bolting prematurely after having experienced low-temperature vernalization．To this phenomenon，this paper used F1 hybrid‘Yangchun’as testing material to study the green devernalization，seed devernalization in illumination culturing box，and green devernalization in greenhouse condition．The results showed that high-temperature could cause Chinese cabbage devernalization，and the result of devernalization turned better and better along with the time of hightemperature treatment prolonged. And the seed devernalization effect was better than that of green devernalization. The genomic DNA methylation level detection showed that vernalization would make the plant de-methylation，while devernalization treatment would indu ce re-methylation.
王晓丽, 赵勇, 张耀伟. 大白菜脱春化效果及脱春化前后DNA 甲基化分析[J]. 中国蔬菜, 2013, 1(8): 26-31.
WANG Xiao-Li, ZHAO Yong, ZHANG Yao-Wei. Effects of Chinese Cabbage Devernalization and DNA Methylation Analysis before and after Devernalization. , 2013, 1(8): 26-31.