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天椒13号是由甘肃天水市农业科学研究所选育的加工型辣椒新品种,植株长势中等,果羊角形,青熟果绿色,老熟果深红色,色价15.8,适合提取辣椒红色素.天椒13号是以羊角椒自交系10-37为母本,以牛角椒自交系10-178为父本配制而成的一代杂种.2010年配制杂交组合,2011年进行组合观察试验,表现中熟、抗病、丰产,红熟果深红色,商品性好.2012-2013年进行品比试验,2013-2014年进行多点区域试验和生产示范试验,每667m2干椒产量400 kg,比同类型品种美国红增产50%左右,田间对病毒病、疫病、炭疽病及白粉病的抗性优于对照美国红,累计示范面积110 hm2,2015年2月通过甘肃省非主要农作物品种认定委员会认定登记,编号甘认菜2015017.适宜在甘肃省及气候条件相近的地区栽培. 相似文献
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关于冬枣冷藏的几点看法 总被引:1,自引:0,他引:1
1)采收成熟度直接影响贮藏效果。根据果面着色比例,可将冬枣成熟度分为白熟(无着色)、初红(着色25%以下)、半红(着色50%左右)和全红(着色95%以上)。一般来说成熟度越低贮藏期越长,白熟果贮藏时间最长、最耐贮,但白熟期采摘含糖量较低、风味淡,而半红果和全红果贮期较短,因此冷藏一般选择初红果,即果实刚开始着色时采摘为最佳,它既能满足营养和风味的要求又能取得长期保鲜的效果。2)低温是延长贮藏的决定性因素。冬枣在常温下存放,果面迅速由绿变黄,并转红。低温不仅抑制果实呼吸对有机质的消耗,而且可延缓叶绿素的分解及花色素苷的合成。在… 相似文献
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辣椒新品种干椒三号的选育 总被引:1,自引:1,他引:0
干椒三号是以辣椒胞质雄性不育系Y44A为母本,恢复系AI88C为父本配制的早中熟辣椒一代杂种.果实细长羊角形,纵径22~24 cm,横径1.5~1.7 cm,平均单果质量16 g.青熟果绿色,老熟果鲜艳红亮,辣味香浓.667 m2产鲜红椒3 000~4 000 kg、干椒450~500 kg.抗TMV,CMV和疫病,适宜全国各地早春露地和保护地栽培. 相似文献
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砚金1号是经系谱选育法选育的辣椒新品种,中熟;叶色深绿,株高75.9 cm,株幅72.3 cm;果实羊角形,果面光滑,青果绿色,红熟果金黄色,果纵径10.00 cm,果横径0.81 cm,单果干质量0.54 g,维生素C含量为800 mg/kg(FW),粗脂肪16.54%,粗纤维14.94%,总糖5.00%,干物质27.70%,辣椒素346 mg/kg,干椒香辣味浓;抗病毒病,中抗疫病、炭疽病,大田生产试验平均产量为162.6 kg/667m~2;适于在砚山县及种植干椒的地区推广种植。 相似文献
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Changes in physicochemical attributes of sweet pepper cv. Domino during fruit growth and development
《Scientia Horticulturae》2002,93(2):91-103
The effect of harvesting sweet pepper ‘Domino’ fruit at different stages of growth and development on physicochemical attributes was studied. The suitability of fruit fresh weight, diameter and length, weeks from anthesis, total soluble solids (TSS), fruit colour change, firmness, internal CO2 and C2H4 concentrations as well as fruit respiration and ethylene production as maturity indicators were evaluated. Fruits were harvested weekly until fully red ripe. Fruits took 8 weeks after anthesis (WAA) to reach harvest maturity and a further 2–3 weeks to reach full ripeness (11 WAA). Fruits exhibited a sigmoid growth pattern. Hue angle (change in colour from green to red) declined with time while chroma (colour intensity) values increased with fruit maturity, as did TSS. An increase in PiCO2 and PiC2H4 accompanied the decrease in hue angle. The association between fruit ripening and the significant increase in PiC2H4 indicates that ethylene may be responsible for ripening of this cultivar of sweet pepper. Colour change and TSS were reasonable indicators of maturity of sweet pepper fruit complemented with fruit firmness. 相似文献
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本研究以遵椒系列品种为材料,探索其单果质量变化规律、常规测产校正系数和折干率。结果表明:①从8月上旬始收期开始,每晚收1d,遵椒1号单果鲜质量会下降0.1534g,单果干质量会下降0.0132g;遵椒2号单果鲜质量会下降0.0905g,单果干质量会下降0.0157g;遵椒3号单果鲜质量会下降0.0882g,单果干质量的变化不会随采收期的推迟而显著下降。②由于遵椒系列品种前期营养充足,病虫害轻,单果质量较大,商品率高,而后期长势渐衰,病虫害加重,商品率下降,单果质量变小,从而导致常规测产产量与实际采收量相差较大,常规测产产量乘上校正系数才能得出接近于实际的产量,通过试验,遵椒1号的校正系数为0.4782、遵椒3号的校正系数为0.541、遵椒3号的校正系数为0.629。③遵椒系列品种辣椒折干率基本遵循前期低后期高的规律,遵椒1号平均为23.81%,遵椒2号平均为25.23%,遵椒3号平均为25.82%。 相似文献
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The commercial expansion of roasted pepper as a high market value product have made that the period of time in which canning industries process the fresh pepper fruits needs to be extended. Fresh sweet pepper (Capsicum annuum L.) destined for industry grown in different sites was cold stored in order to analyse the effect of different sites and storage conditions on the quality of the product at harvest and during storage. Storage during 10 days at 8 °C was the best storage condition to improve quality of pepper destined for industry, because colour was improved, weight loss (1–1.6%) was lower than maximum permissible and decay incidence was only between 0% and 2.3%. Harvest should be delayed until pepper reaches the red state in order to increase the quality of the fruit. However, these results suggest that pepper growers should assure a high content of Ca (>0.6 g kg−1) in the soil to avoid a high incidence of decay during storage when a late harvest is needed to guarantee the enhancement of colour in pepper fruit destined for industry. These storage conditions are in accordance with those found to improve the sensory quality of roasted pepper. 相似文献
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