【作者】 王光全； 孟庆杰； 张永忠；

【Author】 Wang Guangquan, Meng Qingjie, Zhang Yongzhong (Department of biology, Liaochcng teachers’ college, Shandong252059)

【机构】 山东聊城师范学院生物系；

【摘要】 在山楂资源调查的基础上,从37份品种(品系)中,经十多年的栽培调查试验,选育出可鲜食的山楂新品种甜红子、面红子和毛红子。3个品种可溶性糖含量均超过10％以上,糖酸比值大,营养丰富,鲜食甜酸适口,香味浓郁、风味极佳,是我国稀有的适于鲜食的山楂珍品。同时对其生物学特性、栽培丰产性能也进行了观察研究,并对果实主要营养成份进行了测定分析。更多还原

【Abstract】 Depending on server of the rich natural resources, three new varieties of fresh eating hawthon were developed byselecting and breeding from 37 strains in more than ten years cultivating tests. Which were named as ’Tianhongzi, Mianhongzi and Maohongzi’. The three new varieties would be the fewer treasure hawthon strains in China suitable for fresheating tastingacidulous and sweet with delicious flaour. They contain more than ten percent of soluble sugar, with high sugar acid ratioand being rich in nourishing. The biological specific properties and cultivate high yield performance of them were also studied. The main nutrition of their fruit were analyzed too.更多还原