摘要
‘砀山金酥’是由安徽省砀山县发现的‘砀山酥梨’高糖芽变选育而来。果实卵圆形,果皮褐色。平均单果质量355.4 g。可溶性固形物含量14.5%,显著高于‘砀山酥梨’,可溶性糖含量11.2%,有机酸含量0.11%,维生素C含量77.0μg·g^(-1),硬度为3.74 kg·cm^(-2)。物候期与‘砀山酥梨’相近。
’Dangshan Jinsu’,a new cultivar,was selected from’Dangshan Suli’pear bud mutation in Dangshan County,Anhui Province.The shape of the fruit is oblate,and the fruit skin is brown.The average fruit weight is 355.4 g.The soluble solids content is 14.5%,which is significantly higher than that of’Dangshan Jinsu’.The soluble sugar content is 11.2%.The titratable acid content is 0.11%.The vitamin C content is 77.0μg·g^(-1).The hardness is 3.74 kg·cm^(-2).The sphenological phase is similar to’Dangshan Suli’.
作者
贾兵
叶振风
刘普
刘莉
朱立武
衡伟
JIA Bing;YE Zhenfeng;LIU Pu;LIU Li;ZHU Liwu;HENG Wei(College of Horticulture,Anhui Agricultural University,Hefei 230036,China)
出处
《园艺学报》
CAS
CSCD
北大核心
2021年第8期1635-1636,共2页
Acta Horticulturae Sinica
基金
国家现代农业产业技术体系建设专项资金项目(CARS-29-14)。
关键词
梨
芽变
品种
pear
bud mutation
cultivar
