Color change and physiological characteristics in Osmanthus fragrans Colour Group
[Objective]This study,with an investigation of the classification of Osmanthus fragrans Colour Group and the changes of leaf color and related physiological characteristics during its growth,is aimed to provide theoretical basis for the classification,selection and improvement of Colour Group.[Method]With a total of 29 germplasm materials of Colour Group selected and classified by quantitative criteria and cluster analysis,two representative lines('Luocai 3'and'Luocai 28')were selected to observe the pigment distribution,component qualitative analysis,content determination and physiological index determination.[Result]Based on the cluster analysis at the stage of 30％leaf discoloration(S2),the cultivars were divided into two categories and three color series,namely the reddish brown series(the first subclass of Class Ⅰ),the orange brown series(the second subclass of Class Ⅰ),and the purple pink series(the second subclass of Class Ⅱ).The anatomical structures of the two strains showed that anthocyanins were mainly distributed in the upper and lower epidermal cells of young leaves,and gradually decrease with leaf growth with the content of anthocyanins gradually decreasing,the content of chlorophyll continuing to rise and the content of carotenoids gradually increasing insignificantly.During the growth process of leaves,there was no significant pattern in the changes of soluble protein and soluble sugar content between the two,but they were relatively high in the S1 stage.The POD activity continued to increase,with'Luocai 3'being higher than'Luocai 28'at each stage and the pH value of the leaves showed no significant change and remained within the acidic range.[Conclusion]Based on the leaf color parameters of the S2 period,a detailed color scheme division can be carried out for Colour Group.The color change of Colour Group leaves is mainly affected by the decrease in anthocyanin content and the increase in chlorophyll content,in which POD plays an important role.The difference between the reddish brown and orange brown series lies in the content and ratio of anthocyanins and carotenoids.[Ch,7 fig.1 tab.29 ref.]
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