黄肉猕猴桃新品种‘金喜’的选育
|
摘要
‘金喜’是以‘金桃’(武植81-1)为母本、中华猕猴桃雄性优株‘金雄1号’杂交选育出的黄肉猕猴桃新品种。果实圆柱形,果顶平或微凹,果皮黄褐色,果实端正均匀,平均单果质量88.5 g。果肉黄色,中心柱黄白色,所占的比例较小,肉质细嫩,风味浓,可溶性固形物含量(w,后同)15.0%～21.7%,干物质含量18.7%～23.5%,总糖含量12.2%～13.5%,可滴定酸含量1.0%～1.2%,果实维生素C含量1 416 mg·kg~(-1)。果实较耐贮藏,常温下可贮1～2个月,低温下可贮4个月以上,软熟果货架期较长,常温下15～20 d,低温下1～2个月。果实生育期约150 d,在杭州地区4月下旬开花,10月上旬果实成熟。萌芽率72.7%,成枝率100%。在结果枝的1～8节着生花序5～8个,以单花和三花为主。坐果率95%以上,没有生理落果现象。嫁接苗第4年每666.7 m~2产量超过1 000 kg,丰产稳产。不易感抗溃疡病。适于浙江等生态类似区域栽培。
'Jinxi’is a yellow-fleshed kiwifruit cultivar with excellent fruit quality,its seedling is derived from a cross between‘Jintao’(a yellow-fleshed cultivar of Actinidia chinensis)and‘Jinxiong No.1’(a pollenizer strain of A.chinensis)in 2002 at the experimental field,and initially selected in 2007 for frui weight,fruit shape and superior taste.Throughout regional adaptability test at three sites and productive trial planting from 2008 to 2014,it was finally selected and named‘Jinxi’.In 2018,‘Jinxi’has passed the examination and approved by crop variety approval committee of Zhejiang province.The fruit are cylindrical and moderate to large in size.It weighs 88.5 grams in average.The stylar end is flat or slightly concave,the fruit skin present yellow green to dark brown.The fruit flesh is golden-yellow and fine juicy Core appears yellowish white,its proportion in fruit flesh is small.The fruit has a fine texture,flavor is very sweet with aromatic taste,and mild with tangy aftertaste,smooth texture.The content of soluble solids,dry matters,total sugars,total acids and vitamin C is 15.0%-21.7%,18.7%-23.5%,12.2%-13.5%1.0%-1.2%and 1 416 mg·kg~(-1)fresh weight,respectively.Timely harvesting is needed.When the conten of soluble solids in fruit reach over 7.5%,the harvest begin.The fruits have good storage quality:storage life 1-2 months at ambient temperature and more than 4 months at cool store.The shelf life of softening fruit at room temperature could be more than 15 days and 1-2 months under cool-stored condition.The fruit development period of‘Jinxi’is about 150 days.It begins to bloom in late April and its fruit matures in early October in Hangzhou area.The chromosome of‘Jinxi’is tetraploid,with moderate to strong vigor,the percentage of bud germination and shoot forming are 72.7%and 100%,respectively.Flowers occur at nodes 1-8 of the fruiting shoots,and there are often 5 to 8 inflorescences on these nodes,predominantly singly or inflorescences of 3 flowers.The fruit set rate is above 95%,and there is no physiologica fruit drop.‘Jinxi’is less susceptible to bacterial canker of kiwifruit(Psa)and has better performance under Psa condition.This cultivar is put into production early,with high and stable yield.Grafted plants of this cultivar start fruiting at the second year,and the output is above 1 000 kg per 666.7 m~2at the fourth year after grafting.Spacing in the rows and spacing between rows could be 3 m×4 m or 4 m×4 m,using the pergola and T-bar system,with a single trunk and two permanent leaders.‘Jinxiong No.1’or‘Moshan male No.4’is recommended as pollenizer,the ratio of male to female could be 5-8:1.The inheritance character of‘Jinxi’is stable,with the characteristics of large fruit,good yield,good quality and less susceptible to bacterial canker.Areas suitable for cultivation include Zhejiang and similar regions.
'Jinxi’is a yellow-fleshed kiwifruit cultivar with excellent fruit quality,its seedling is derived from a cross between‘Jintao’(a yellow-fleshed cultivar of Actinidia chinensis)and‘Jinxiong No.1’(a pollenizer strain of A.chinensis)in 2002 at the experimental field,and initially selected in 2007 for frui weight,fruit shape and superior taste.Throughout regional adaptability test at three sites and productive trial planting from 2008 to 2014,it was finally selected and named‘Jinxi’.In 2018,‘Jinxi’has passed the examination and approved by crop variety approval committee of Zhejiang province.The fruit are cylindrical and moderate to large in size.It weighs 88.5 grams in average.The stylar end is flat or slightly concave,the fruit skin present yellow green to dark brown.The fruit flesh is golden-yellow and fine juicy Core appears yellowish white,its proportion in fruit flesh is small.The fruit has a fine texture,flavor is very sweet with aromatic taste,and mild with tangy aftertaste,smooth texture.The content of soluble solids,dry matters,total sugars,total acids and vitamin C is 15.0%-21.7%,18.7%-23.5%,12.2%-13.5%1.0%-1.2%and 1 416 mg·kg~(-1)fresh weight,respectively.Timely harvesting is needed.When the conten of soluble solids in fruit reach over 7.5%,the harvest begin.The fruits have good storage quality:storage life 1-2 months at ambient temperature and more than 4 months at cool store.The shelf life of softening fruit at room temperature could be more than 15 days and 1-2 months under cool-stored condition.The fruit development period of‘Jinxi’is about 150 days.It begins to bloom in late April and its fruit matures in early October in Hangzhou area.The chromosome of‘Jinxi’is tetraploid,with moderate to strong vigor,the percentage of bud germination and shoot forming are 72.7%and 100%,respectively.Flowers occur at nodes 1-8 of the fruiting shoots,and there are often 5 to 8 inflorescences on these nodes,predominantly singly or inflorescences of 3 flowers.The fruit set rate is above 95%,and there is no physiologica fruit drop.‘Jinxi’is less susceptible to bacterial canker of kiwifruit(Psa)and has better performance under Psa condition.This cultivar is put into production early,with high and stable yield.Grafted plants of this cultivar start fruiting at the second year,and the output is above 1 000 kg per 666.7 m~2at the fourth year after grafting.Spacing in the rows and spacing between rows could be 3 m×4 m or 4 m×4 m,using the pergola and T-bar system,with a single trunk and two permanent leaders.‘Jinxiong No.1’or‘Moshan male No.4’is recommended as pollenizer,the ratio of male to female could be 5-8:1.The inheritance character of‘Jinxi’is stable,with the characteristics of large fruit,good yield,good quality and less susceptible to bacterial canker.Areas suitable for cultivation include Zhejiang and similar regions.
引文
[1]齐秀娟,徐善坤,林苗苗,李玉阔,孙雷明,方金豹.红肉猕猴桃果实着色机制研究进展[J].果树学报,2015,32(6):1232-1240.QI Xiujuan,XU Shankun,LIN Miaomiao,LI Yukuo,SUN Leiming,FANG Jinbao.Research advances on fruit coloring mechanism in red-fleshed kiwifruit[J].Journal of Fruit Science,2015,32(6):1232-1240.
[2]高小宁,赵志博,黄其玲,秦虎强,黄丽丽.猕猴桃细菌性溃疡病研究进展[J].果树学报,2012,29(2):262-268.GAO Xiaoning,ZHAO Zhibo,HUANG Qiling,QIN Huqiang,HUANG Lili.Advances in research on bacterial canker of kiwifruit[J].Journal of Fruit Science,2012,29(2):262-268.
[3]黄宏文,张忠慧,姜正旺,程中平,陈绪中,王彦昌,王圣梅.中华猕猴桃雄性新品种‘磨山4号’[J].园艺学报,2006,33(5):1163.HUANG Hongwen,ZHANG Zhonghui,JIANG Zhengwang,CHENG Zhongping,CHEN Xuzhong,WANG Yanchang,WANG Shengmei.A new male cultivar of Actinidia Chinensis‘Moshan4'[J].Acta Horticulturae Sinica,2006,33(5):1163.
[2]高小宁,赵志博,黄其玲,秦虎强,黄丽丽.猕猴桃细菌性溃疡病研究进展[J].果树学报,2012,29(2):262-268.GAO Xiaoning,ZHAO Zhibo,HUANG Qiling,QIN Huqiang,HUANG Lili.Advances in research on bacterial canker of kiwifruit[J].Journal of Fruit Science,2012,29(2):262-268.
[3]黄宏文,张忠慧,姜正旺,程中平,陈绪中,王彦昌,王圣梅.中华猕猴桃雄性新品种‘磨山4号’[J].园艺学报,2006,33(5):1163.HUANG Hongwen,ZHANG Zhonghui,JIANG Zhengwang,CHENG Zhongping,CHEN Xuzhong,WANG Yanchang,WANG Shengmei.A new male cultivar of Actinidia Chinensis‘Moshan4'[J].Acta Horticulturae Sinica,2006,33(5):1163.