蔬菜2024,Issue(7) :67-69.

中熟、高产、高可溶性固形物含量的加工番茄新品种"屯河2606"的选育

Breeding of a New Medium-maturity,High-yield,High Content of Soluble Solids Tomato Variety'Tunhe 2606'Suitable for Processing

张录霞 魏强 李倍金 薛艳 甘中祥
蔬菜2024,Issue(7) :67-69.

中熟、高产、高可溶性固形物含量的加工番茄新品种"屯河2606"的选育

Breeding of a New Medium-maturity,High-yield,High Content of Soluble Solids Tomato Variety'Tunhe 2606'Suitable for Processing

张录霞 1魏强 1李倍金 1薛艳 1甘中祥2
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作者信息

  • 1. 中粮屯河种业有限公司,新疆昌吉 831100
  • 2. 新疆农业职业技术学院,新疆昌吉 831100
  • 折叠

摘要

屯河2606是以自交系11-301为母本,以自交系11-143为父本配制而成的中熟加工番茄一代杂交种.其从定植到85%成熟需105~110 d,生长势强,植株自封顶生长类型,株幅大,侧枝均匀,垄面覆盖好;坐果率高,无果节,着色均匀,成熟果鲜红色,果实卵圆形,果肉紧实,抗裂,耐压;平均可溶性固形物含量5.35%,平均番茄红素含量134.3 mg/kg;田间耐贮性好,适应性强,成熟期集中,适合机械采收;平均单果质量60~65 g,平均667 m2产量高达12 459.68 kg.适合我国新疆、甘肃、宁夏、内蒙古等西北部地区保护地栽培.

Abstract

'Tunhe 2606'was a first generation hybrid of medium-maturity and processed tomato variety,which was crossed by taking the inbred line 11-301 as the female parent and the inbred line 11-143 as the male parent.'Tunhe 2606'takes 105-110 days from planting to 85%maturity,as well as strong growth vigor and self capped growth type with large plant width,uniform lateral branches and good ridge coverage.It has a high fruit setting rate,no fruit nodes,uniform coloring,bright red mature fruit,oval shaped fruit,compact flesh,resistance to crack and resistance to pressure.'Tunhe 2606'has an average soluble solid content of 5.35%,an average lycopene content of 134.3 mg/kg,good field storage tolerance,strong adaptability,concentrated maturity and suitable for mechanical harvesting.'Tunhe 2606'has an average single fruit weight of 60-65 g and an average yield of 12 459.68 kg per 667 m2.It is suitable for protected cultivation in northwest regions of China such as Xinjiang,Gansu,Ningxia,Inner Mongolia and so on.

关键词

加工番茄/屯河2606/杂交种/机械化采收/可溶性固形物/高产/选育

Key words

processed tomato/Tunhe 2606/hybrid/mechanical harvesting/soluble solid/high yield/breeding

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基金项目

2023年度"庭州英才"人才计划项目(2023QN30)

新疆维吾尔自治区"三农"骨干人才培养项目(2022SNGGGCC040)

新疆农业职业技术学院院级项目(XJNZYKJ202217)

出版年

2024
蔬菜
北京市农林科学院

蔬菜

影响因子:0.183
ISSN:1001-8336
参考文献量6
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