摘要
柑橘鲜食品种的发展趋势是容易剥皮、无核、有香味和风味浓.过去30年,通过芽变选种、杂交育种等途径,全世界培育出了上百个柑橘品种.芽变选种获得的新品种主要来自如温州蜜柑、脐橙和克里曼丁橘,它们分别形成了品种群,不同品种采收期可长达4～6个月;杂交育种途径培育出70多个品种(系),主要利用了单胚性品种克里曼丁橘、胞质雄性不育的温州蜜柑以及外观色泽好的红橘等作为杂交亲本;新的砧木品种(系)主要来自中国的枳与酸橘等品种的杂交;加工品种的选育相对落后.生物技术,特别是胚抢救及细胞融合等技术大大加快了柑橘育种步伐.
The variety trend of fresh citrus fruit is easy peeling, seedless, strong flavour and aromatic. More than one hundred new cuhivars have been released in the world in the past 30 years via bud sport selection, cross and other breeding channels. The new cultivars from the bud sport mainly belong to three types, i. e. Satsuma mandarin, navel orange and Clementine mandarin. They formed group of cuhivars respectively with 4 - 6 months long harvesting time. Crossing breeding has led to more than 70 cuhivars （ strains）, however, they shared mainly a few parents such as the mono-embryonic Clementine mandarin, cytoplasmic male sterile Satsuma mandarin and Dancy red tangerine. Newly released rootstocks are mainly hybrids of trifoliate orange and sour tangerine both originated from China. Comparatively, the breeding work for processing purpose is slower than that for fresh fruit. Biotechnology, especially embryo rescue, and protoplast fusion etc. have greatly promoted the citrus breeding.
出处
《园艺学报》
CAS
CSCD
北大核心
2005年第6期1140-1146,共7页
Acta Horticulturae Sinica
基金
国家‘948’项目资助(2004-C16)
关键词
柑橘
品种
育种技术
Citrus
Variety
Breeding technique
