What contribution does the research on vegetable germplasm resources in China make to the development of vegetable industry in the world?

China is one of the important origin centers of vegetables in the world, and the origin center of China is the origin of many temperate and subtropical crops. It mainly includes soybean, bamboo shoots, yam, manna, East Asian radish, mustard, burdock, water chestnut, lotus root, Zizania latifolia, cattail, arrowhead, taro, lily, Chinese cabbage, Chinese cabbage, Chinese kale, Wuta, day lily, amaranth and leek. It is also the secondary origin center of cowpea, melon, pumpkin and other vegetables. There are many kinds of vegetables native to China, which greatly enriched the genetic diversity of vegetable species and their characters in the world vegetable germplasm resources. The fact itself shows the contribution of China's rich and diverse vegetable germplasm resources to the development of the world vegetable industry. As German Bretschneider (1892) pointed out, there are more kinds of vegetables and beans planted by various nationalities in the world than by farmers in China. Vegetable producers in China not only discovered, domesticated and improved vegetable plants originating in China, but also domesticated and improved vegetable plants introduced into China from other origin centers (Liu Hong, 1990).

The contribution of Chinese cabbage in vegetables in China to enriching vegetable varieties in the world is particularly obvious. Chinese cabbage rape is a dual-purpose plant for oil extraction and vegetable and food. It was introduced to Japan from the Han Dynasty and to Europe in the16th century. Chinese cabbage and Chinese cabbage evolved from it have been introduced and cultivated in many countries in the world. Different types of Chinese cabbage cultivated in Japan and South Korea all originated in China. Records of Chinese cabbage planting in Europe and America can be found at 1800. According to Japanese scholars' research, since the Tang Dynasty, as many as 16 kinds of vegetables have been introduced into Japan, including Chinese cabbage, radish, garlic, bitter gourd, soybean, cucumber and eggplant. China began to introduce leeks, celery and other vegetables from China around 600 AD (Jiang Xianming, 1987) for the development of vegetables in Southeast Asia.

Since the founding of New China, especially since the reform and opening up, the international vegetable science and technology exchange has been greatly strengthened. 1998 Only the medium-term bank of vegetable germplasm resources of Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences provided or exchanged 722 copies to 124 foreign units, effectively meeting the needs of production and scientific research (Li Xixiang, 2002).

In recent years, especially after China's accession to the World Trade Organization, many foreign seed companies have entered China, not only to carry out seed marketing business, but also to buy land in China, recruit vegetable professional and technical personnel, and conduct breeding and improved variety breeding on the spot, which objectively promoted and accelerated the further development and utilization of vegetable germplasm resources in China.