甬早梅2号是从荸荠种杨梅种植区发现的优良变异单株选育而成的杨梅早熟新品种,完全成熟时果面呈乌紫色,肉柱圆钝,平均单果质量12.76 g,可食率92.83％;可溶性固性物含量(w,后同)12.20％,可滴定酸含量1.09％,柠檬酸含量1.04％,维生素C含量89.56μg·g-1,果实风味酸甜.树势中庸,分枝密度较稀,树冠透风透光性好;叶色深绿,叶片倒披针形、先端为渐尖形,叶缘全缘无缺刻;以中、短果枝结果为主,结果均匀,成熟后果柄与果实难分离,大小年结果现象不明显.早熟性好,在浙江宁波地区6月7日果实成熟,比荸荠种提早5～7 d.
A new early-ripening Chinese bayberry(Myrica rubra)variety Yongzao No.2
Yongzao No.2 is a new early-maturing Chinese bayberry variety selected from a single vari-ant found in the growing orchard of Chinese bayberry Biqizhong.When fully mature,the flesh column was round and blunt,the average fruit weight was 12.76 g,the fruit hardness was 3.8N,the fruit was freestone and the edible rate was 92.83％.The soluble solid content was 12.20％,the titrable acid con-tent was 1.09％,the fruit tasted sweet and sour.The tree growing potential was medium,the branch den-sity was sparse,and the crown had good wind and light transmittance.The fruits were mainly set on me-dium and short branches,and the fruit setting rate was 15％-20％.The fruit ripening stage was consis-tent,the fruit distribution was uniform,and the biennale bearing phenomenon was not obvious.The fruit ripened on June 6 in Ningbo,Zhejiang Province,5-7 days earlier than that of Biqizhong cultivar.The variety had no strict soil requirements and would be suitable for planting in mountainous and hilly areas,and more resistant to anthrax and brown spot.Generally,after 7 to 9 years for top grafting,the trees would enter stable production period,and the output was relatively stable,and the average yield was 500 kg per 666.7 m2.The genetic diversity of 17 variety samples were evaluated using 12 pairs of genomic SSR markers developed earlier,the clustering results showed that all the samples were divid-ed into two groups.The Yongzao No.2 was located in Group Ⅰ,the same group with Biqizhong,one of the four best varieties of Chinese bayberry in China,and the genetic distance with Biqizhong was 0.22.
Chinese bayberryNew varietyYongzao No.2Early-ripening
万方数据
维普
