Genetic variations and evolutionary relationships among radishes (Raphanus sativus L.) with different flesh colors based on red pigment content, karyotype and simple sequence repeat analysis

Abstract

To determine the genetic diversity and evolutionary relationships among red radishes, 37 accessions with different flesh colors were analyzed in terms of the red pigment content, karyotypes, and simple sequence repeat markers. Red pigment content of red radish was 3.4 to 28.8% with an average of 15.62%. The karyotype formulas were 14 m (median) + 4 sm (submedian), 16 m + 2 sm, and 18 m for radishes with the same number of chromosomes. The number of alleles detected among the 86 simple sequence repeat primers was 2 to 15 in red-flesh radishes and 2 to 11 in white-flesh radishes. Clustering analysis separated the accessions into three clusters, with most accessions from the same region clustering together. The results indicated that (1) red radish is abundant in red radish, which is a valuable material in red pigment industry; (2) the white-flesh radish is an ancestor of the red-flesh radish, which should be considered a variety in Raphanussativus, and (3) a low level of genetic diversity exists among the 37 accessions. The available radish germplasms should be expanded by creating new hybrid or introducing genes from other crops.

Red Pigment Content and Expression of Genes Related to Anthocyanin Biosynthesis in Radishes (Raphanus sativus L.) with Different Colored Flesh

“…Of these types, the radish with red skin and red flesh is a unique ecotype which contains large amounts of a red pigment which is widely used in foods, wine, and cosmetics. A previous study on red radish with red skin and red flesh detected that the red pigment content of radish with red skin and red flesh was 6.4-28.8 ‰ with an average of 16.13 ‰, indicating that the radish with red skin and red flesh is a valuable source of material for the red pigment industry (Chen et al, 2015). The red pigment content and production of radish with red skin and red flesh are eight and four times higher than that of radish with green skin and pinky flesh, respectively (Tong et al, 2013).…”

“…Traditionally, Chinese radishes have been classified into five types: radish with white skin and white flesh ( Figure 1A), radish with red skin and white flesh (Figure 1B), radish with green skin and pinky flesh ( Figure 1C), radish with red skin and pinky flesh ( Figure 1D), and radish with red skin and red flesh ( Figure 1E) (Chen et al, 2015). Of these types, the radish with red skin and red flesh is a unique ecotype which contains large amounts of a red pigment which is widely used in foods, wine, and cosmetics.…”