Characterising the genetic control of quality attributes in Pak Choi Brassica rapa subsp. Chinensis (L.)


Sustainable vegetable production requires the constant development of new resilient varieties that are suited to a variable climate. These new varieties must also keep up with consumer preference and satisfy demand. Pak Choi (Bok choy) or Chinese cabbage is known as one of the most important vegetables for human nutrition in East, Northeast and Southeast Asia (Zhu et al., 2013). The consumption of Pak Choi in Europe and North America has increased year-on-year owing to its relatively mild flavour, versatility, and marketability. Pak Choi is a collection of petioles that rise from the base. Consumers expect a perfect product, however, the crop is susceptible to a range of physiological problems, such as stem cracking and post-harvest deterioration. Through the use of of modern sequencing technologies combined with diverse Brassica rapa accessions this project aims to determine the genetic basis of key quality traits in Pak Choi and establish a molecular breeding pipe line.

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Funding information

Funded studentship

CASE studentships are funded by the Biotechnology and Biological Sciences Research Council (BBSRC) for 4 years. Funding will cover tuition fees at the UK rate only, a Research Training and Support Grant (RTSG) and stipend. We aim to support the most outstanding applicants from outside the UK and are able to offer a limited number of bursaries that will enable full studentships to be awarded to international applicants. These full studentships will only be awarded to exceptional quality candidates, due to the competitive nature of this scheme.