鲜食制汁兼用型苹果优系选育初报  

Breeding New Apple Strain both for Fresh Eating and Processing of Juice Concentrate

作　　者：邵秀红[1] 梁美霞[1] 冯耀祖[1] 祝军[1] 戴洪义[1] 

机构地区：[1]青岛农业大学园林园艺学院,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2009年第3期197-202,211,共7页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家现代苹果产业体系项目(加工苹果育种方向);山东省良种产业化项目(苹果育种方向)

摘　　要：以4个苹果杂交组合后代为试材,对各杂种单株果实的外观品质、内在品质、加工指标以及浓缩汁的贮藏稳定性进行了评价。结果表明,杂种编号为97-060的1个苹果优系适于鲜食和制汁兼用。优系97-060的果实于9月底成熟,果实扁圆形,果面盖色红、全面着色,平均单果重156.8g;果肉松脆,出汁率为78.7%,风味甜酸;原汁可溶性固形物含量为13.5°Brix,原汁酸度为0.546%,浓汁酸度为2.981%。The evaluation was made of the fruit quality, processing indexes and storage stability of juice concentrate of apple hybrids derived from four cross combinations. One promising strain both for eating and processing of juice concentrate was selected and the original number of hybrids is 97 - 060. The result showed that the ripening date of fruits of the promising strain 97 - 060 was in late September, the fruit shape was oblate, the fruit over color was red and fully - covered, the fruit size was 156.8g, the texture of flesh was crisp, the juice output ratio was 78.7% , the flavor of flesh was sweet sour, the soluble solids content of raw juice was 13.5°Brix, the acid content was 0. 546% , and the acid content of juice concentrate was 2. 981%.

关 键 词：苹果 选育 鲜食 浓缩汁 优系 

分 类 号：S661.1[农业科学—果树学]