高产优质甘薯新品种‘榕薯153’选育及特性鉴定

以早熟、高产、优质,综合性状优良的‘金山57’为母本,以高抗、高干材料‘B1’为父本经定向杂交、多点综合鉴定选育获得高产优质甘薯新品种‘榕薯153’。对‘榕薯153’的形态特征、农艺性状、品质性状、抗病性、生产力、适应性进行了试验研究,结果表明：‘榕薯153’萌芽性中等,全生育期生长势稳定。2013—2014年福建省甘薯区域试验平均鲜薯产量41.39 t/hm2,比对照‘金山57’增产5.26%；平均干物率27.68%,比对照‘金山57’高1.43个百分点；平均出粉率17.72%,比‘金山57’高1.27个百分点；食味评分80.2分,比‘金山57’高0.2分；外观评分80.5分,比‘金山57’高0.5分；抗蔓割病,中抗薯瘟病,耐贮性好。该品种于2016年通过福建省作物品种审定委员会审定(审定编号：闽审薯2016003),适合作为鲜食或加工薯广地域栽培。

Breeding and Identification of a New Sweetpotato Cultivar‘Rongshu No.153’ with High Yield and Good Quality

A new sweetpotato cultivar ‘Rongshu No.153’ with high yield and good quality was bred from female parent ‘jinshan No.57’ with early maturity, high yield, good quality, excellent characteristics and male parental material ‘B1’ with high dry matter content, high disease resistance by directed hybridization and multipoint identification. The morphological characteristics, agronomic characteristics, quality characteristics, disease resistance, productivity and adaptability of ‘Rongshu No.153’ was experimental studied, The results indicated that it had medium sprouting capacity and steady vigor during all growth period. In Fujian Provincal Sweetpotato Regional Trial (2013-2014), the average yield of fresh tuberous root of ‘Rongshu No.153’was 41.3873 t/hm2 and 5.20 percentage point higher than ‘jinshan No.57’ (CK); The average dry matter rate was 27.68% and 1.45 percentage point higher than ‘jinshan No.57’; The average starch rate was 17.72% and 1.26 percentage point higher than ‘jinshan No.57’; The test value of cooked taste was 80.2 and 0.2 percentage point higher than ‘jinshan No.57’; The test value of extrinsic feature was 80.5 and 0.5 percentage point higher than ‘jinshan No.57’; It showed moderate resistance to Fusarium oxysporum and resistance to Ralstonia solanacearum wilt. The storability of tuberous root was strong. It was approved by Fujian Provincial Crop Varieties Appraisal Committee in 2016(the approval number: Minshenshu2016003), and it is suitable for growingSinSwideSareas for fresh-eating or processing.