桂中地区樱桃番茄新品种的果实性状比较试验  

Comparison Experiment of Fruit Traits of New Varieties of Cherry Tomatoes in Central Guangxi Area

作　　者：陆文科[1,2] 韦丽珍[1,2] 何可[1,2] 韦慧明[1,2] 

机构地区：[1]广西农业科学院桂中分院 [2]柳州市农业科学研究所,广西柳州545003

出　　处：《天津农业科学》2014年第4期83-85,共3页Tianjin Agricultural Sciences

基　　金：广西农业科学院院市合作研究项目;柳州市"菜篮子"工程项目

摘　　要：为了筛选出适宜桂中地区温室栽培的优质、特色番茄新品种,提高番茄生产种植效益,本试验对引进的9个樱桃番茄品种从形态特征、单果质量、可溶性固形物和果实风味等方面进行综合评价。结果表明,粉果小番茄、高档黄果小番茄口感最好,圣玛丽、日红、粉色丽人次之。在实际生产中,应根据不同栽培目的选择不同的品种。In order to select special tomato varieties with high quality and improve the benefits of planting tomato, the morphological characteristics, single fruit weight, soluble solid content and aroma of the 9 cherry tomatoes introduced were evaluated and analyzed. The results showed that the little pink fruit tomato and little high-grade yellow fruit tomatoes have the best taste, St. mary, Rihong and Pink Beauty take the second places. In the actual production, according to the different purpose of planting different varieties of tomatoes would be selected.

关 键 词：樱桃番茄 设施栽培 桂中地区 品种比较 

分 类 号：S641.2[农业科学—蔬菜学]