【摘要】 对不同类型的3个羽衣甘蓝和4个芸苔属近缘种,1个羽衣甘蓝和白菜型油菜的人工合成油菜品系进行酯酶同工酶比较,结果表明:3个羽衣甘蓝材料间酯酶主要酶带相差较少,相似系数介于0.6～0.875间,羽衣甘蓝和其他4个近缘酶带差异较大,相似系数介于0.2～0.5间;对甘蓝型油菜中油821和人工合成油菜的比较中可以看到,二者主要酶带差异少,相似系数较大。更多还原

【Abstract】 Comparison was made of the esterase isozymes in three different types of Brassica oleracea var. acephala, its 4 close relatives in Brassica and a re-synthesized B. napus. The enzyme bands of the 3 types of B. oleracea var. acephala was not strikingly different, with a similarity coefficient of 0.6～0.875. The bands of B. oleracea var. acephala were considerably different from those of its 4 relatives studied in the same genus, with a similarity coefficient of 0.2～0.5. Little difference was observed between the cultivar of B. napus and the resynthesized B. napus Genotype, the similarity coefficient being quite great.更多还原