园艺学报 ›› 2019, Vol. 46 ›› Issue (3): 603-604.doi: 10.16420/j.issn.0513-353x.2018-0167

• 新品种 • 上一篇    下一篇


刘世彪1,*,向小奇1,田启建1,陈继富2,张 慧1,彭小列1,彭清忠1,石泽亮1   

  1. (1吉首大学武陵山猕猴桃研究中心,湖南吉首 416000;2湘西民族职业技术学院,湖南吉首 416000)
  • 出版日期:2019-03-25 发布日期:2019-03-25

A Yellow-fleshed Kiwifruit Cultivar With Better Storability‘Beimu’

LIU Shibiao1,*,XIANG Xiaoqi1,TIAN Qijian1,CHEN Jifu2,ZHANG Hui1,PENG Xiaolie1,PENG Qingzhong1,and SHI Zeliang1   

  1. (1Kiwifruit Research Center of Wuling Mountain Area of Jishou University,Jishou,Hunan 416000,China;2Xiangxi National Vocation Technical College,Jishou,Hunan 416000,China)
  • Online:2019-03-25 Published:2019-03-25

摘要: ‘贝木’猕猴桃是从野生中华猕猴桃资源中选育出的耐贮黄肉新品种。果实短圆柱形,果皮浅褐色,有稀少的短绒毛;平均单果质量100.25 g。果肉黄色,肉质细嫩多汁,风味浓郁,可溶性固形物含量16.8%,总糖13.6%,总酸1.54%,维生素C含量3.67 mg ? g-1。在湖南湘西地区10月上中旬成熟,盛果期产量30 000 kg ? hm-2。

关键词: 猕猴桃, 黄肉, 耐贮

Abstract: ‘Beimu’kiwifruit is a new yellow flesh cultivar with better storability,selected from wild candidate vines of Actinidia chinensis. The fruit is short cylinder in shape,with short hairs rarely distributed on the light brown skin. The average fruit weight is 100.25 g. The flesh color is yellow,with tender,juicy taste and rich flavor. The soluble solids content is 16.8%,total sugar content is 13.6%,titratable acid content is 1.54% and the content of vitamin C is 3.67 mg ? g-1. The ripening date is the early to mid October in west parts of Hunan Province,with a high yield of 30 000 kg ? hm-2.