大蒜新品种成蒜早2号和成蒜早3号的选育

Two New Garlic Varieties — ‘Chengsuanzao No.2’ and ‘Chengsuanzao No.3’

成蒜早2号和成蒜早3号是从温江蒜的自然变异株中,经系统选育而成的早熟新品种.成蒜早2号从播种到蒜薹始收需153～180 d(天),平均单薹质量12.7 g,单头质量10.7 g,多数蒜头由6～9瓣组成,蒜瓣紧密抱握蒜薹轴,一般蒜薹和蒜头产量分别为340和350 kg·(667 m2)-1,抽薹比温江蒜早,抗寒力比温江蒜弱;成蒜早3号从播种到蒜薹始收需153～186 d(天),平均单薹质量和单头质量分别为14.5和12.0 g,多数蒜头由5～8瓣组成.一般蒜薹和蒜头产量分别为320和410kg·(667 m2)-1,抽薹比温江蒜早,抗寒力与温江蒜相当.

Chengsuanzao No. 2 and Chengsuanzao No. 3 were developed by system selection from Wenjiangsuan. Chengsuanzao No. 2 takes 153 - 180 days from sowing to the first harvest of sprouts. The average sprout and bulb weight is 12.7 g and 10.7 g respectively. Most of bulbs consist of 6 -9 cloves, which hold the sprout axis tightly. The yield of sprouts and bulbs is 5.10 t · hm^-2 and 5.25 t · hm^-2 respectively. Its resistance to coldness is stronger than Yundingzao. Chengsuanzao No. 3 takes 153 - 186 days from sowing to the first harvest of sprouts. The average sprout and bulb weight is 14.5 g and 12.0 g respectively. Most of bulbs consist of 5 - 8 cloves. The yield of sprouts and bulbs is 4.8 t· hm^-2 and 6.15 t· hm^2 respectively. Its resistance to coldness is stronger than Yundingzao and Ershuizao, but is similar to Wenjiangsuan.