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Comparative analysis of field traits among different generations of virus-free chewing cane

DING Chu-Wei1,**,LYU Yong-Ping1,**,WANG Yi-Ting1,2,MAO Ling-Rong3,MOU Hao-Jie1,LI Hai-Ying1,CHEN Jian-Ping1,2,4,CHEN Zhi1,*   

  1. 1 Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, Zhejiang, China; 2 Key Laboratory of Green Plant Protection, Zhejiang Province P.R. China, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, Zhejiang, China; 3 Wenling Agriculture, Rural Affairs and Water Resources Bureau, Taizhou 317599, Zhejiang, China; 4 Institute of Plant Virology, Ningbo University, Ningbo 315211, Zhejiang, China
  • Received:2025-03-02 Revised:2025-07-09 Accepted:2025-07-09 Published:2025-07-15
  • Contact: 陈志, E-mail: czdmh@163.com
  • Supported by:
    This study was supported by the Research and Development of Integrated Equipment System for Industrial-scale Plant Tissue Culture Production and Its Industrialization Application Fund (2024R30A24B02).

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Abstract:

To investigate the effect of virus-free plantlets on chewing cane, a comparative analysis of field traits and juice quality was conducted using three types of planting materials: self-preserved cuttings, first-generation virus-free plantlets, and second-generation virus-free plantlets, with the chewing cane cultivar ‘Guangdong Huangpi’ as the experimental material. The results showed that the second-generation virus-free chewing cane exhibited the best field performance among the three sources. Compared with the self-preserved and first-generation virus-free plantlets, the second-generation plantlets showed increases in plant height by 9.08% and 5.80%, respectively (with edible stalk height increasing by 13.64% and 7.19%); stalk diameter increased by 13.98% and 9.71%; and yield increased by 47.76% and 63.72%, reaching 159.5 t hm?2. Juice extractionrate increased by 3.64% and 9.17%, respectively, while total sugar content in the juice decreased by 10.14% and 12.73%. No significant differences were observed among the three treatments in terms of juice density, Brix, or fiber content. Additionally, there were no significant differences in yield or juice quality between the self-preserved and first-generation virus-free materials. These findings suggest that virus-free tissue-cultured seedlings can be used as first-generation seedcane for producing virus-free chewing cane, with optimal transplanting time between March and April. Overall, compared to first-generation virus-free seedlings, the second-generation virus-free chewing cane seedlings—derived from seedcane harvested from the first-generation—are more suitable for commercial cultivation due to their superior growth and yield performance.

Key words: chewing cane, virus-free seedlings, cutting, field traits, yield

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