园艺学报 ›› 2018, Vol. 45 ›› Issue (S2): 2727-2728.doi: 10.16420/j.issn.0513-353x.2018-0697

• 新品种 • 上一篇    下一篇


雷玉山1,2,*,王西锐1,2,李永武2,3,徐 明1,2,雷 靖1,2   

  1. (1陕西省农村科技开发中心,西安 710054;2陕西省猕猴桃工程技术研究中心,西安 710054;3陕西佰瑞猕猴桃研究院有限公司,西安 710062)
  • 出版日期:2018-12-27 发布日期:2018-12-27

A New Yellow Kiwifruit Cultivar‘Puyu’

LEI Yushan1,2,*,WANG Xirui1,2,LI Yongwu2,3,XU Ming1,2,and LEI Jing1,2   

  1. (1Shaanxi Rural Science and Technology Development Center,Xi’an 710054,China;2Shaanxi Kiwi Engineering and Technology Research Center,Xi’an 710054,China;3Shaanxi Bairui Kiwifruit Research Limited Company,Xi’an 710062,China)
  • Online:2018-12-27 Published:2018-12-27

摘要: ‘璞玉’猕猴桃是以‘华优’为母本,‘K56’为父本杂交选育出的黄肉新品种。果实圆柱形,果皮黄褐色,被金黄色短茸毛;平均单果质量106 g,最大果148 g。果肉金黄色,细腻,汁液多,具芳香味,可溶性固形物18% ~ 20%,可溶性糖11.5%,总酸1.5%,维生素C 1.724 mg ?g-1。在陕西秦岭北麓10月上旬成熟,盛果期产量30 t ? hm-2。

关键词: 猕猴桃, 黄肉, 品种

Abstract: ‘Puyu’is a new yellow-fleshed kiwifruit cultivar selected from the crossbreeding of Actinidia chinensis‘Huayou’and Actinidia deliciosa‘K56’. The fruit shape is cylindrical with light brown fruit skin and short hairs. The fruit weight is of 106 g in average and can reach the maximum of 148 g. Its flesh is yellow,juicy,and aromatic with soluble solids content of 18%–20%,total sugar content of 11.5%,titratable acid content of 1.5% and vitamin C content of 1.724 mg ? g-1. The ripening period is in early October at the North part of Qinling Mountain and the fruit yield is about 30 t ? hm-2.

Key words: kiwifruit, yellow flesh, cultivar