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Key Points of Breeding and Cultivation Techniques of Wushan Crisp Plum,a new cultivar of Green Crisp Plum

Asian Agricultural Research 2020年第7期12卷 44-48页

作者： Wei XIONG Ming HUANG Ming ZENG Linling KOU Wenbin KONG Jun TANG Fang XIANG Tao HE Chongqing Agricultural Technology Extension Station Chongqing 401121 China Fruit Industry Development Center of Wushan County Chongqing 404700 China College of Horticulture and Landscape Architecture Southwest University Chongqing 400715 China Economic Crop Technology Extension Center of Wuxi County Chongqing 405899 China Economic Crop Technology Extension Center of Yubei District Chongqing 401120 China

Wushan crisp plum is a new cultivar of green crisp plum with dignified fruit shape,crisp and tender flesh,pit separability and sweet *** is bred from natural bud mutant of Jiang'an Dabaili,a local green crisp plum cultivar by Wushan County Fruit Industry Development Center,Southwest University and Chongqing Agricultural Technology Extension *** crisp plum has won the gold award in the National High-quality Plum and Apricot Appraise and Elect and the tile of"the king of fruit"in the"Three-Gorge Cup"High-quality Crisp Plum Appraise and *** the southwestern region of China,the planting area of Wushan crisp plum has been extended to 33000 *** cultivar has strong robust and fast *** the area along the Yangtze River in the Three Gorges Reservoir area of Chongqing,it ripens from early to middle *** fruit is ovoid and of medium size,with average longitudinal diameter of 3.3 cm,average horizontal diameter of 4.0 cm,average single fruit mass of 37.2 g,carpopodium length of 1.5 cm,and carpopodium diameter of 0.1 *** top of the fruit is slightly *** peel is green to green-yellow in background color and medium in thickness,with obvious fruit dots and thick white fruit *** flesh is light yellow,compact,short in fiber length,juicy,crisp,tender,pure and sweet,with soluble solids content of 12%-15%,titratable acid content of 0.43%-0.72%and vitamin C content of 6.12-8.99 mg/100 *** pit is small,separable,and *** percentage of edible flesh is up to 94.80%-96.88%.There is no obvious pre-harvest cracking and intra-fruit *** cultivar is mid-ripening and high in *** the firm ripe stage,the flesh is crunchy;and after entering the soft ripe stage,the flesh becomes powdery,and the hardness *** room temperature,the fruit is not resistant to storage and *** crisp plum is tolerant to the climate with high temperature,high humidity and less sunshine,with good *** is suitable for promotin

关键词： Plum new cultivar Wushan crisp plum Variety breeding

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Breeding Report of a new Persimmon cultivar ‘Heishi No. 1’

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Agricultural Science & Technology 2017年第4期18卷 632-634,643页

作者：夏乐晗陈玉玲冯义彬张芬先乔书瑞王其海中国农业科学院郑州果树研究所河南郑州450009 偃师市林业局河南偃师471900

＇Heishi No.I＇ is an excellent early-maturing persimmon with black ap- pearance. The cultivar was selected from natural persimmon germplasm resources, and the variation maternal plant was discovered in Taihang Mountain. Fruit of ＇Heishi No.l＇ is mainly obround, and below the calyx is flesh seat indent. And the pericarp is smooth without any furrow in shinning deep black color, with white fruit powder on the surface. The pulp is exquisite with sweet flavor in orange-yellow col- or. The fruit is of middle size with the average fruit weight of 126.56 g, maximum fruit weight of 232.38 g, average soluble solid content of 22.43%, vitamin C content of 406 mg/kg, total sugar content of 19.46%, reducing sugar of 16.33%, total acid of 0.08% and tannic content of 0.56%. The fruit has small core, which becomes solid when ripe, and it has no seed. It has tolerance to storage and transportation, and easy to get deastringency, making it have excellent quality. This cuitivar is vig- orous with conicalness crown and semi-open tree gesture. Young branches are slightly curved in dull grey-green color. Leaves are deep green and lanceolate of 18.7 cm long, 10.1 cm wide, with 1.8 cm petioles. In Zhengzhou area, Henan province, ＇Heishi No.l＇ begins spouting at the end of March and flowering in early May, and the fruits gradually turns into black from yellow from mid-September. The fruit development period is about 130-140 d, and ripens at the end of September. The harvest time can be extended to late October. The cultivar is parthenocarpy, and bears food early with strong yielding ability. And it can flower and bear fruits in two years after planting, and reaches high yield of 48 720 kg/hm2 in the fifth year. There are few physiological fruit drops after fruit-setting and during the fruit expand- ing period, and the variation in different years is not significant. ＇Heishi No.l＇ has strong stress resistance and relatively few plant diseases and insect pests, and it has special resistance to

关键词： Persimmon new cultivar 'Heishi No.l'

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Breeding Report of a new Red Pear cultivar 'Xianghongli'

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Agricultural Science & Technology 2016年第11期17卷 2569-2571,2581页

作者：乐文全张海娥刘金利徐金涛郝宝锋高丽娟李龙飞河北农林科学院昌黎果树研究所河北昌黎066600

＇Xianghongli＇ is a mid-ripening pear with red appearance. The seeding was selected from seeds of Red D＇Anjou radiated by γ-Co^60. The cultivar is a tall tree, with a height of 3.31 m at 6 years old. The tree is vigorous with ramose crown and upright tree gesture. Leaves are elliptic, acuminate, with average 5.802 cm length and 3.389 cm width. Flowers are pale pink. The relative position of petals is overlap. The petal shape is oval with more pollen. The average single fruit weight is 216.0 g, with mainly wide-necked pear formed. The ground color of peel is yellow with 80% bright red of cover color. The flesh is white, melting, soft and juicy, sour-sweet, strongly fragrant, little stone cell and small core. The soluble solid content is 12.5%. The soluble sugar content is 10.78%. The titratable acid content is 0.097%. The fruit quality is excellent. The fruit development period is 125-130 d and the ripe stage is at the end of August in Changli area, Hebei province, It is easy to form flower on short branches, and possesses large number of flower buds. The properties of early-bearing and high yielding are better. It is resistant to fruit phellem, pear scab, cold, etc. The shelf life of fruit is over 20 d. The fruit can be stored for 5 months in refrigeration condition. Suitable cultivation area is Qinhuang- dao,Tangshan, Cangzhou in Hebei, Beijing, Taiyuan in Shanxi and similar area. Xi- anghongli has the high-yield potential and can be extended to the most area of Northern China.

关键词： Red pear new cultivar 'Xianghongli'

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Strawberry cultivar 'Shimei-7' for Sightseeing and Fruit-Picking Tourism

Strawberry Cultivar 'Shimei-7' for Sightseeing and Fruit-Pic...

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第七届世界草莓大会

作者： Li Yang Li Li Lei Yang Jianjun Zhang Haishan Li Baochun Hao Shijiazhuang Pomology Institute Hebei Academy of Agricultural and Forestry Sciences Hebei Academy of Agricultural and Forestry Sciences

To adapt to modern agriculture and the development of the suburban fruit-picking tourism industry,a new strawberry cultivar(’Shimei-7’) cross between’Tochiotome’ × ’Allstar’ was released in 2002.’Shimei-7’ fruit have a short conical shape and a bright red,smooth fruit surface,with a strong and glossy waxy *** fruit are uniform and large(maximum of 57 g),with an average weight of 33.6 g for primary fruit and 21.5 g for secondary *** fruit flesh is orange and thin,the texture is dense,fiber is low,fragrance is intense,and quality is *** soluble solid content is 10.5%,fruit elastic force is 0.851 kg/cm2,and fruit flesh resistance is 0.447 kg/cm,and tolerant to storage and *** plants are strong growing,producing a high yield per plant of 358.6 g,and are resistant to leather rot and Botrytis *** dormancy period is about 300 h,and this cultivar is suitable for semi-forcing culture and is a mid to early-maturing cultivar.

关键词： new cultivar soluble solids disease resistance semi-forcing culture Hebei Province China

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Breeding and Evaluation of new Iron Yam (Dioscorea opposita Thunb) Varieties

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Agricultural Science & Technology 2015年第10期16卷 2121-2125页

作者： Sufang DUAN Jianjun LI Meiling REN Jun WANG Guolun JIA Shuwu SUN People's Park of Xinxiang Engineering Technology Research Center of Nursing and Utilization of Genuine Chinese Crude Drugs College of Life ScienceHenan Normal University Henan Bai Liao Huai Medicine Science and Technology Development Co. Ltd.

[Objective] This study was conducted to develop some new iron yam （Dioscorea opposita） varieties with excellent cooking, eating and nutritional qualities. [Method] The fresh weight per plant, drying rate, dry weight per plant, yield, allan- toin content, water soluble extract content and disease resistance of seven new iron yam cultivars （No.1, No.2, No.4, No.6, No.8, No.9 and No.10） obtained through spaceflight mutation breeding were measured and compared with control （No.11）. Then, the nutrition quality of two elite cultivars No. 6 and No.10 was determined by comparing with the control. [Result] The eight iron yam cultivars ranked in descend- ing order of their fresh weight per plant as follows： No.6（0.255 kg）〉No.10（0.254 kg）〉 No.4（0.242 kg）〉No.9（0.237 kg）〉No.1（0.233 kg）〉No.11（0.206 kg）〉No.2（0.191 kg）〉No.8 （0.157 kg）. There was no significant difference in fresh weight per plant between No.6 and No.10, but extremely significant difference between No.6 and the control, No.10 and the control. The eight iron yam cultivars ranked in descending order of their drying rate as follows： No.2 （32.641%）〉No.10 （32.230%）〉No.9 （28.223%）〉No.6 （25.174%）〉No.8（25.122%）〉No.11 （25.043%）〉No.1 （24.291%）〉No.4（20.234%）. The dry- ing rate of both No.6 and No.10 was higher than that of the control. The eight iron yam cultivars ranked in descending order of their dry weight per plant as follows： No.10（0.082 kg）〉No.9（0.067 kg）〉No.6（0.064 kg）〉No.2（0.062 kg）〉No.1（0.056 kg）〉No.11 （0.052 kg）〉No.4 （0.049 kg）〉No.8 （0.039 kg）. The dry weight per plant of both No.6 and No.10 is higher than that of the control. The eight iron yam cultivars ranked in descending order of their allantoin content as follows No.6 （0.484%）〉No.4 （0.467%）〉 No.10 （0.399%）〉*** （0.386%）〉No.9 （0.378%）〉No.8 （0.350%）〉No.2 （0.342）〉No.1 （0.325%）. The allantoin content of No.6 was significantly higher than that of No.10 and the control. There was significant difference in allantoin content between No.6 and No.10, but no significant

关键词： Iron yam new cultivar Breeding Production Medicinal ingredients Nu- trition quality

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