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Assessment of Chilling Injury and Molecular Marker Analysis in Cucumber Cultivars (Cucumis sativus L.)

  • Ali, Asjad (Department of Life Science, Dongguk University-Seoul) ;
  • Yang, Eun Mi (Department of Life Science, Dongguk University-Seoul) ;
  • Bang, Sun Woong (Department of Life Science, Dongguk University-Seoul) ;
  • Chung, Sang-Min (Department of Life Science, Dongguk University-Seoul) ;
  • Staub, Jack E. (USDA, ARS, Forage and Range Research Laboratory)
  • Received : 2013.08.30
  • Accepted : 2013.11.19
  • Published : 2014.04.30

Abstract

The responses to chilling temperature of 12 Korean cucumber varieties was compared to those of two U.S.A. (previously determined cold tolerant NC76 and 'Chipper'), and Chinese and Japanese germplasms. Seedlings of each entry were exposed to $4^{\circ}C$ (Experiment 1) and $1^{\circ}C$ (Experiments 2 and 3) at the first-true leaf stage for eight and nine hours, respectively, under 80% relative humidity (RH) and $149{\mu}moles{\cdot}m^{-2}{\cdot}s^{-1}$ photosynthetic photon flux (PPF). The chilling response [damage rating (DR)] of each accession was based on visual ratings (1 to 5) after treatment, where 1 = no damage, 2 = slight, 3 = moderate, 4 = advanced, and 5 = severe damage. Predictably the cumulative average DR of chilling tolerant line NC76 and 'Chipper' after chilling w as 1 and 1.1, respectively. Korean 'Nacdongchungjang' was most sensitive to chilling temperatures [DR = 2.3] when compared to the other entries examined. The sensitivity to chilling of 'Nacdongchungjang' was followed by Chinese 'Dongguan' [DR = 1.7]. In contrast, 'Saeronchungjang' (DR = 1) and 'Janghyungnachap' (DR = 1) were the most chilling tolerant of the Korean accessions examined and equivalent to the response of line NC76 and 'Chipper'. Nevertheless, chloroplast type genotyping of these accessions with known chilling-linked sdCAPS genomic markers revealed genotypic differences between chilling tolerant lines (NC76 and 'Chipper') and all Korean lines examined.

Keywords

References

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