淀粉型荸荠新品种桂粉蹄1号选育  

A Starch-based Water Chestnut Variety—'Guifenti No.1'

作　　者：陈丽娟[1] 江文[1] 蔡炳华[1] 蒙平[1] 闭志强[1] 翟品球 桂杰[1] 苏宾[1] 苏国秀[1] 张露[1] 赵明[1] 

机构地区：[1]广西农业科学院生物技术研究所,广西南宁530007 [2]平乐宏源农业发展有限公司,广西平乐530022

出　　处：《中国蔬菜》2011年第2期107-109,共3页China Vegetables

基　　金：广西壮族自治区技术研究与开发项目资助(桂科攻10100008-5);广西农业科学院基本科研业务专项资助项目〔200911(基)〕;广西农业科学院科技发展基金资助项目(2009003);广西农业重点科技计划资助项目(NK201010)

摘　　要：桂粉蹄1号是采用单株选择与生物技术——茎尖组培脱毒技术结合培育而成的荸荠新品种,是目前国内外首个通过省级品种审定的专用于加工荸荠粉的品种。其特点:每年以组培苗作为种苗,生长势旺、分蘖强、球茎大而均匀,在20个大球茎中横径>3.00cm的占90%,纵径>1.90cm的占100%,而对照广州番禺水蹄(原种)分别占40%、45%,每667m2产球茎约1900kg,比对照提高幅度为5.2%～27.0%,淀粉含量为12.7.0%。＇Guifenti No.1＇ is a new starch-based water chestnut variety bred by individual selection and biological technology-cultivated with virus-free tip tissue biotechnology.It is the first variety in China used specially for processing water chestnut powder and approved by provincial authority.This new variety is fast-growing with strong tillering ability,big and uniform corms.There are 90 % corms with horizontal diameter 3.00 cm,100 % vertical diameter 1.90 cm among 20 corms by random selection.While in the control group,the ratios are only 40 % and 45 %,respectively.Its yield is 28.5 t·hm-2,5.2 %-27.0 % higher than the control.Its starch content is 12.7 %.

关 键 词：桂粉蹄1号 荸荠 球茎 淀粉含量 组培苗 选育 

分 类 号：S645.3[农业科学—蔬菜学]