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园艺学报 ›› 2017, Vol. 44 ›› Issue (s2): 2641-2642.doi: 10.16420/j.issn.0513-353x.2017-0626

• 新品种 • 上一篇    下一篇

中熟黄肉猕猴桃新品种‘金梅’

韩 飞,黄宏文,李大卫,姜正旺,钟彩虹*   

  1. 中国科学院植物种质创新与特色农业重点实验室,中国科学院武汉植物园,武汉 430074
  • 出版日期:2017-12-27 发布日期:2017-12-27
  • 基金资助:

    中国科学院科技服务网络计划项目(KFJ-EW-STS-076);农业部作物种质资源保护项目(2016NWB025);湖北省技术创新重大专项(2016ABA109)

A New Yellow-fleshed Kiwifruit Cultivar‘Jinmei’

HAN Fei,HUANG Hongwen,LI Dawei,JIANG Zhengwang,and ZHONG Caihong*   

  1. Key Laboratory of Plant Germplasm Enhancement and Specialty AgricultureWuhan Botanical GardenChinese Academy of SciencesWuhan 430074China
  • Online:2017-12-27 Published:2017-12-27

摘要:

‘金梅’选自猕猴桃种间杂交品种‘金艳’与中华红肉猕猴桃雄株的回交一代,为中熟黄肉新品种。果实长椭圆形,果面短绒毛,单果质量85 ~ 95 g,果形整齐度高。果肉黄色,风味浓郁。干物质含量16% ~ 19.2%,可溶性固形物15.0% ~ 17.5%,可溶性总糖9.8%,有机酸1.3%,总氨基酸含量0.8%,维生素C含量1 240 mg · kg-1 FW。在武汉地区9月底至10月初果实成熟,较耐贮藏。

关键词: 猕猴桃, 黄肉, 品种

Abstract:

‘Jinmei’is a mid-maturing yellow-fleshed kiwifruit,was selected from the hybrids of interspecific cultivar‘Jinyan’and a pollinator of red-freshed kiwifruit. The fruit are long cylindrical with short woolly hairs,85–95 g · fruit-1,uniform size and shape. The fruit flesh is yellow,fruit flavor is sweet with strongly aromatic. The content of dry matter,soluble solids,soluble sugar,organic acid,total amine acid and vitamin C is 16%–19.2%,15.0%–17.5%,9.8%,1.3%,0.8%,1 240 mg · kg-1 FW,respectively. The fruit mature is from late September to early October in Wuhan. The fruit has good storage life.

Key words: kiwifruit, yellow-fleshed, cultivar

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