加工鲜食兼用山楂新品种选育研究

在山楂资源调查的基础上,从64个品种(品系)中,经10余年的栽培调查试验,选育出果个大、肉红、耐储藏,甜酸适口、香味浓郁,适于鲜食和加工的山楂新品种长把红、秤星红和朱砂红.3个品种的可溶性糖含量均超过10,糖酸比值大,维生素C含量0.535-0.727 6mg/g,有机营养和无机营养丰富,是我国稀有的山楂珍品.同时对其生物学特性、栽培丰产性能进行了观察研究.

Studies on the New Varieties Development of Fresh Eating and Processing Hawthon

Three new varieties of fresh eating and processing hawhon were developed by selecting and breeding from 64 strains in more than ten years' cultivating. They were named as " Changbahong, Chengxinghong and Zhusha-hong". Fruits of three new varieties were big and pulp-red with store-resisting. They were treasure hawhon strains in China suitable for fresh eatings, tasting acidulous and sweet with delicious flaour. They contain more than ten percent of soluble sugar, with high sugar acid ratio and Vc(0.535 ~0. 727 6 mg/g). The biological specific properties and cultivate high yield performance of them were also studied.