4个猕猴桃新品种生物学特性的观察比较  

Comparative studies on biological characteristics of four kiwifruit cultivars

作　　者：陈绪中[1] 李丽[1] 王圣梅[1] 程中平[1] 黄汉钱[1] 

机构地区：[1]中国科学院武汉植物园,武汉430074

出　　处：《安徽农业大学学报》2007年第1期117-119,共3页Journal of Anhui Agricultural University

基　　金：中科院知识创新方向性项目(KSCX2-SW-320)资助

摘　　要：武汉植物园通过多年的实生、芽变以及杂交等多种育种手段,选育出多个优良性状的猕猴桃新品种,在我国猕猴桃产区进行区试、中试,并取得良好的经济效益和社会效应。2002-2004年,作者对武汉植物园培育的4个猕猴桃品种与传统“Hayward”在物候期、结果习性以及果实性状上进行了比较,结果显示,武汉植物园选育的4个猕猴桃新品种果肉颜色均为黄色,其中“金早”为极早熟品种,在武汉地区8月中旬成熟;“金霞”、“金桃”、“金艳”猕猴桃座果率高,Vc含量高,其中“金桃”、“金艳”猕猴桃综合性状优于传统猕猴桃品种“Hayward”。Several excellent kiwifruit varieties had been methods of seedling, mutant and hybridization, and have Cultivated in Wuhan Botanical Garden through breeding passed through regional test and pilotscale experiment in production region and gained good economic benefit and social effects. Comparison experiments were conducted between 4 new varieties and Actinidia deliciosa ＂Hayward＂ on phenophase, characters of fruit set and fruit traits. The results showed the flesh of 4 varieties were all yellow, ＂Jinzao＂ is a early ripening cultivar which can be harvested in mid-Aug in Wuhan, ＂Jinxia＂, ＂Jintao＂, ＂jinyan＂ are late ripening cuhivars with high rate of fruit set and high content of Vc, ＂Jintao＂ and ＂Jinyan＂ have good quality as many cultivars of A. deliciosa, and they are more suitable for spreading.

关 键 词：猕猴桃 新品种 生物学特性 比较 

分 类 号：S663.4[农业科学—果树学]