Abstract：A dark purple，waxless，white flower line was crossed with a green，wax，yellow flower line in Chinese kale（Brassica alboglabra L. H. Bailey）to gain F1，F2，BC1 and BC1′progenies in order to study the heredity of petal and stalk colors，leaf and stalk wax．New breeding materials of Chinese kale combined petal and stalk colors，leaf and stalk wax were created．Meanwhile，the contents of main nutrients of 2 different type parents were compared．The results showed that the 3 traits of flower color，leaf and stalk wax，and stalk color were all quality characters，respectively controlled by one allele gene．White flower was dominant to yellow flower；leaf and stalk wax was dominant to waxless character；purple stalk was dominant to green stalk．The contents of VC，protein，carotene and anthocyanin in waxless and purple color of Chinese kale were significantly higher than those in green and wax ordinary Chinese kale．While the contents of soluble sugar，crude fiber were extremely significant lower than that of greed ordinary Chinese kale．Furthermore，cytoplasmic male sterile line‘CMS.Zijielan’was crossed with an inbred line‘Gailianghongjielantai’．Thus a new variety，‘Jingzi No.2’was developed．It is of late maturity．It takes about 80 days from sowing to harvest．Its plant height is 31.4 cm with 50.2 cm spread length．The leaves are of oval shape，and glossy dark green in color．Its leaves and stalk are waxless．The stalk is dark purple in color，25.0 cm in length and 2.04 cm in thickness．The single stalk weight is 65-115 g．It tastes crisp and tender；and can be harvested for several times．Its yield is 15-20 t · hm-2．It is suitable for planting in autumn and winter in Guangzhou and the other southern regions and also in bases of vegetable market．
张德双，辛晓云，张凤兰，余阳俊，赵岫云，于拴仓，何洪巨，汪维红，苏同兵，李佩荣，卢桂香. 芥蓝颜色和蜡质的遗传规律研究及京紫2号的育成[J]. 中国蔬菜, 2021, 1(5): 53-57.
ZHANG Deshuang，XIN Xiaoyun，ZHANG Fenglan，YU Yangjun，ZHAO Xiuyun，YU Shuancang，HE Hongju，WANG Weihong，SU Tongbing，LI Peirong，LU Guixiang. Studies on Color and Wax Heredity in Chinese Kale and Selective Breeding of ‘Jingzi No.2’. China Vegetables, 2021, 1(5): 53-57.
