鲜食山楂新品种选育研究报告  

STUDIES REPORT ON THE NEW VARIETIES DEVELOPMENT OF FRESH EATING HAWTHON

作　　者：王光全[1] 孟庆杰[1] 张永忠[1] 

机构地区：[1]山东聊城师范学院生物系,聊城252059

出　　处：《河北林果研究》2001年第1期36-38,共3页Hebei Journal of Forestry and Orchard Research

基　　金：全国山楂基地资助项目

摘　　要：在山楂资源调查的基础上 ,从 37份品种 (品系 )中 ,经 10多年的栽培调查试验 ,选育出具鲜食特色的山楂新品种甜红子、面红子和毛红子。 3个品种的可溶性糖含量均超过 10 % ,糖酸比值大 ,营养丰富 ,鲜食甜酸适口、香味浓郁、风味极佳 ,是我国稀有的适于鲜食的山楂珍品。同时对其生物学特性、栽培丰产性能进行了观察研究 。Depending on servey of the rich natural resources, three new varieties of fresh eating hawthon were developed by selecting and breeding from 378 strains in more than ten years' cultivating tests. They were named as“ Tianhongzi, Mianhongzi and Maohongzi”. The three new varieties are treasure hawthon strains in China suitable for fresh eating tasting acidulous and sweet with delicious flaour. They contain more than ten percent of soluble sugar, with high sugar acid ratio and being rich in nourishing. The biological specific properties and cultivate high yield performance of them were also studied. The main nutrition of their fruits were analysed too.

关 键 词：鲜食山楂 品种选育 植物学特性 结果习性 生长习性 

分 类 号：S661.503[农业科学—果树学] S661.502[农业科学—园艺学]