鲜食葡萄新品种‘郑葡2号’

‘郑葡2号’是以‘红地球’与‘早玫瑰’杂交选育出的中熟鲜食葡萄二倍体新品种。果穗圆锥形,平均单穗质量918.0 g。果粒圆形,紫黑色,平均单粒质量12.0 g,无香味,每果粒含种子2 ~ 5粒,多为3粒,平均可溶性固形物含量为17.0%。在河南省郑州地区,8月中旬果实成熟。丰产稳产性好,叶片对霜霉病较为敏感,但强于‘红地球’。     

早熟无核葡萄新品种‘无核翠宝’

 ‘无核翠宝’葡萄是‘瑰宝’ב无核白鸡心’杂交培育而成的新品种。果穗双歧肩圆锥形,平均单穗质量345 g,果粒倒卵圆形,平均单粒质量3.6 g。果皮薄,黄绿色;果肉脆,味甜,具玫瑰香味,可溶性固形物含量17.20%,总糖15.70%,总酸0.39%,糖酸比为40︰1,无种子或有1 ~ 2粒残核。     

石榴新品种‘晶花玉石籽’

‘晶花玉石籽’是‘玉石籽’石榴的营养系自然变异。果大,平均单果质量380.12 g,最大单果612.38 g;粒大,百粒质量90.99 g。果面光洁,锈斑少,外观品质好。果实可溶性固形物含量14.0%,可食率55.4%,出汁率82.1%,风味佳。晚熟,抗裂果,耐贮藏。丰产性好,综合性状优良。     

石榴新品种‘红宝石’

 ‘红宝石’石榴是从‘大红袍’栽培群体中选出的中熟优异芽变新品种。成熟时果皮大红色,平均单果质量487.5 g,最大675.0 g,平均百粒质量38.8 g,可食率（出汁率）68%,含可溶性固形物14.8%,可溶性总糖12.98%,维生素C 40.6 mg · kg^-1,可滴定酸0.30%。高产,抗旱,耐瘠薄。     

酿酒与砧木兼用葡萄新品种‘华葡 1 号’

 酿酒与砧木兼用葡萄新品种‘华葡1号’是以‘左山一’与‘白马拉加’杂交育成,在辽宁兴城9月中下旬成熟。果穗中等大,平均单穗质量214.4 g,无小青粒及采前落粒现象。果粒圆形,紫黑色,平均单粒质量3.1 g。10月初采收,可溶性固形物含量24.1%,可滴定酸含量1.27%,出汁率70.16%;延迟到12月上旬采收,可溶性固形物含量38.54%,可滴定酸含量1.32%,出汁率20.48%。抗寒、抗病性强。产量高,用其酿造的干红和冰红葡萄酒酒质好。硬枝扦插生根率86.4% ~ 95.7%,成苗率74.1% ~ 88.5%,与‘红地球’和‘巨峰’等鲜食葡萄品种嫁接亲和力好,可作抗寒砧木。     

石榴新品种‘玛瑙软籽’

‘玛瑙软籽’是‘玛瑙籽’石榴的营养系自然变异。果实圆形,果皮淡黄色,有片红或全红。果面光洁,外观品质极佳。平均单果质量354.1 g,百粒质量78.97 g,可溶性固形物含量在15.0%以上,可食率60.69%。风味佳。早熟,核软,丰产性好。     

子莲新品种‘鄂子莲1号’

‘鄂子莲1号’（又名‘满天星’）是以‘建选17号’为母本,‘太空莲3号’为父本通过杂交选育而成的子莲新品种。花单瓣,粉红色,莲蓬扁平,着粒较密,平均心皮数32 ~ 35个,结实率77.1%。鲜果实绿色,单粒鲜质量4.2 g。壳莲百粒干质量183 g。花期6月上旬—9月中下旬,有效蓬数约67 500个 ? hm^-2,产鲜莲蓬7 800 kg ? hm^-2左右,或壳莲3 150 kg ? hm^-2左右。具有鲜食加工兼用特点。     

石榴新品种‘冬艳’

 ‘冬艳’来源于资源调查选出的石榴优良单株。比‘净皮甜’石榴品种晚熟30 ~ 40 d。果实近圆形,果形指数0.97;平均单果质量360 g;可溶性固形物16%,出汁率85%。籽粒鲜红色,较大,百粒质量52.4 g;风味酸甜适宜,核半软可食;适应性强,丰产,稳产。     

晚熟鲜食葡萄新品种‘金田美指’

 ‘金田美指’是以‘牛奶’葡萄作母本,‘美人指’葡萄作父本杂交选育而成的晚熟葡萄新品种。平均单穗质量802.0 g。果粒长椭圆形,平均单粒质量10.5 g。果皮鲜红色,着色一致,果粉较薄。可溶性固形物含量19.0%,品质上等。在冀东地区9月下旬至10月上旬果实成熟。     

晚熟鲜食葡萄新品种‘金田翡翠’

 ‘金田翡翠’是以‘凤凰51’葡萄作母本,‘维多利亚’葡萄作父本有性杂交育成的晚熟葡萄新品种。平均单穗质量920.0 g。果粒近圆形,平均单粒质量10.6 g。果皮黄绿色,中等厚,脆,果粉薄。果肉白色,有香味。肉质脆,多汁,可溶性固形物含量17.5%。在冀东地区9 月上旬果实成熟。     

鲜食葡萄新品种‘春蜜’

‘春蜜’葡萄是以‘西万’为母本,‘罗萨卡’为父本杂交选育出的中熟新品种。果穗大小中等,平均单粒质量9.8 g,果皮黄绿色,果粒圆柱形,有核,可溶性固形物含量19.3 °Brix,皮薄;果肉脆硬,味甜、品质上等。在北京地区露地萌芽期为3月下旬,开花期为5月下旬,果实成熟期8月上中旬。     

葡萄新品种‘桂葡5号’

‘桂葡5号’是从‘黑后’芽变中选育出的酿酒葡萄新品种。果穗较大且果粒紧凑,果皮紫黑色,平均单穗质量300.0 g,每穗果粒90粒,百粒果质量280.9 g,可溶性固形物含量15%~20%,香气浓郁,果实出汁率75%,酿酒品质优良。在广西等亚热带地区可进行一年两收,丰产性强,对葡萄黑痘病及炭疽病的抗性强。     

尖蜜拉新品种‘多异1号’

‘多异1号’是从台湾引进的尖蜜拉资源中选育出的优良品种。树势强,丰产稳产。果实长椭圆形,平均单果质量1.85 kg。果苞倒卵形或不规则形,单果苞质量33.58 g,平均每个果实含有果苞22个。果肉呈金黄色,纤维含量中等,可溶性固形物含量26.8% ~ 29.2%,综合品质优良。     

早熟无核葡萄新品种‘岳红无核’

‘岳红无核’是从‘晚红’ב无核白鸡心’杂交后代中选出的早熟无核葡萄新品种。果穗圆锥形,平均单穗质量523 g,果粒椭圆形,果皮紫红色,单粒质量5.0 g,可溶性固形物含量16.3%,可滴定酸含量0.49%,味甜,品质好,无种子或偶有残核。在辽宁熊岳地区露地栽培,8月上中旬浆果充分成熟,早果性及丰产性强,抗病性中等。     

Fruit nutrient content and lipoxygenase activity in relation to the production of malformed and button berries in strawberry (Fragaria × ananassa Duch.)

Fruit nutrient content and lipoxygenase (LOX) activity were determined in strawberry fruit to establish a relationship, if it exists, between nutrients, and LOX activity with the fruit malformation and nubbins or button berry disorders. Nearly 17% fruit were affected by malformation and 10% by nubbins in open-field-grown strawberries. ‘Etna’ produced higher proportion of malformed (22.7%) as well as button berries (16.9%) and ‘Sweet Charlie’ the lowest (8.9% and 3.3%, respectively). Dry matter content (%) was lower in malformed (5.2%) and button berries (3.23%) than normal berries (7.41%). The concentration of P and Mg did not differ significantly, but that of N and K was notably higher and of Ca and B was lower in malformed and button berries than normal berries. Consequently, the N/Ca and K/Ca ratios were higher in malformed and button berries. LOX activity was significantly higher in malformed as well as button berries than normal berries, with significant differences among cultivars. The correlations between N, K and malformed and button berries were positive and between Ca and B, and malformed and button berries were negative. Similarly, the correlation between LOX activity and malformed, and button berries were also positive, indicating that excess of N and K, and deficiency of Ca and B are related to the production of malformed and buttons or nubbins in strawberry.     

红树莓果酒的酿造工艺研究

中国盛产小浆果,但小浆果不容易保存且季节性强,因此附加值较低,为了提高小浆果的产品附加值,本试验研究了小浆果酒的发酵工艺,并探讨了解决出汁率低,果酒单宁含量过少所导致的货架期短、挥发酸高、不易澄清等问题。试验以小浆果红树莓为原料,经破碎、酶解、澄清、发酵、过滤等工艺,制得了发酵型红树莓果酒,经过单因素和正交试验优化发酵工艺,确定最佳的酿造工艺条件。结果表明,酶解过程采用25 g/kL EMACLAR果胶酶和25 g/kL EVZYM果胶酶低温酶解14 h,与传统方式对比,出汁率提高了10%;发酵过程,红树莓果汁初始糖度19%,利用VP5为酿酒酵母,接种量为10%,发酵温度22℃;发酵结束后使用树脂降酸,澄清过程使用30 g/100 L硅藻土、15 g/100 L明胶复合澄清的方式。在此工艺条件下得到的红树莓果酒酸度爽口,色泽清亮、均匀,有明显的树莓香气和纯正的发酵型香气。     

早熟无核葡萄新品种——早康宝的选育

早康宝是1998年以瑰宝作母本,无核白鸡心作父本杂交育成的早熟无核葡萄新品种。果穗圆锥形,平均穗质量216g,最大穗质量417g;果粒着生紧密,大小均匀,果粒倒卵圆形,平均粒质量3.1g,最大粒质量5.8g;果皮紫红色,薄、脆;果肉硬脆,具清香和玫瑰香味,酸甜爽口,品质上等,无种子,或有1～2粒残核。果实8月上旬完全成熟,抗病性中等,适应性强。     

Factors Governing Fruit Bud Formation.: VIII. The Seasonal Elongation Growth of Apple Varieties on Some Vegetative Rootstocks; and its Possible Relation to Fruit Bud Formation.

Summary

The moisture, dry matter and soluble sugar composition of Vitis vinifera L. advanced selections of dry-on-the-vine raisins were determined over several seasons. Moisture loss from post-veraison berries occurred in a graduated stepwise manner, with a rapid decline from an initial 86±2% to 60±5% 108 d from first bloom, a slower loss and a final accelerated loss to 25±4% after 151 days from first flowering. The pattern of dry-matter accumulation was similar in large, medium, or small berries but dry matter was higher in large (0.65±0.04 g dry wt. per berry) than medium (0.52±0.03 g dry wt. per berry) or small (0.36±0.03 g dry wt. per berry raisin). Incipient browning was seen with raisin formation at the distal berry region with a higher sugar concentration than in the proximal (pedicel) region. Sucrose in the raisins exhibited two maxima, one (1.4±0.2 mg g^–1 fresh wt.) 96 d from first bloom, and a second (2.4±0.4 mg g^–1 fresh wt) 123 d after first bloom, with each maximum occurring before the rise in glucose, fructose, and sorbitol, and decreasing as these sugars increased. Sorbitol was not detected initially in mature berries, but increased in raisins. It was proposed that sorbitol or its biosynthetic enzyme might be useful for determining raisin harvest. Raffinose and sucrose contents of the peduncle were higher than raisins and may indicate a role of these sugars in the physiology of the peduncle.     

无核葡萄新品种‘瑞锋无核’

 ‘瑞锋无核’是从‘先锋’的无性系后代中选出的优良晚熟无核葡萄新品种, 在北京9月中下旬成熟。果穗较松, 果粒近圆形, 平均单粒质量4.93 g, 经赤霉素处理后单粒可增大到平均11.19 g, 味酸甜, 肉较硬, 果面紫红色, 可溶性固形物16% ～18%。丰产, 生长势较强, 抗病力强, 栽培容易。     

中熟鲜食葡萄新品种‘华葡玫瑰’

‘华葡玫瑰’葡萄是以‘巨峰’为母本，‘大粒玫瑰香’为父本杂交选育而成的中熟新品种。果穗圆锥形，平均单穗质量532.7 g。果粒椭圆形，紫黑色，平均单粒质量10.4 g。果肉软至硬脆，汁液多，味香甜，有草莓香与玫瑰香混合香味。可溶性固形物含量19.7%，可滴定酸含量0.33%，鲜食品质上等。每果粒含种子1 ~ 4粒。在辽宁兴城地区果实9月上旬充分成熟。结果稳定，早果性强。极丰产，产量37 500 kg • hm-2。抗病性与‘巨峰’相近，适栽地区与‘巨峰’相同。