黔南山区李种质资源果实形态分类及开发利用

FRUIT MORPHOLOGICAL CLASSIFICATION OF PLUM GERMPLASMRESOURCES AND ITS UTILIZATION IN QIANNAN MOUNTAINOUS AREA

１９９１～１９９５年，对黔南山区李资源进行了调查研究。共考察收集李品种２６个，对其进行了品质分析，并初步选出１０个优良品种；依果皮、果肉颜色、果形、缝合线等特性，把黔南山区李划分为红皮黄肉、红皮红肉、黄皮黄肉、绿皮红肉、绿皮绿白肉５类；黔南山区李资源可加工成果脯、果酒等，可选良种建商品生产基地，以满足市场的鲜果需求。

By surveying,26 varieties of plum resource in Qiannan mountainous area were collected and analysed forits fruit quality during l991～1995.10 superior varieties were selected out from them. According to the colorof the coat and mesocarp,the fruit type and the sutural vein,they were classified into five kinds, narnelyyellow mesocarp with red coat,red mesocarp with red coat,yellow mesocarp with yellow coat,red mesocarpwith green coat,greenish mesocarp with green coat.Candied fruits and wine could be made of theplums. Commerical productive basic would be built to meet the needs of the market for the fresh fruit,withselecting the good quality varieties.