|Table of Contents|

Study on Fruit Phenotype Variation of Kiwifruit Variety ‘Hort-16A’

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年13
Page:
25-32
Research Field:
Publishing date:

Info

Title:
Study on Fruit Phenotype Variation of Kiwifruit Variety ‘Hort-16A’
Author(s):
JIANG Cunliang1; 2; JIA Wenwen3; LI Dan1; 2; PENG Liangdong3; WANG Lianchun1; 2
(1.College of Forestry，Southwest Forestry University，Kunming，Yunnan 650224；2.Yunnan Forest Resources Cultivation and Utilization Collaborative Innovation Center，Kunming，Yunnan 650224；3.Forestry Bureau，Bijie，Guizhou 551700)
Keywords:
kiwifruit; phenotypic character; nutrition indicators; principal component analysis
PACS:
-
DOI:
10.11937/bfyy.20194220
Abstract:
The introduced 11 ‘Hort-16A’ kiwifruit and 4 wild kiwifruit strains were used as test materials，through the phenotypic trait variation of fruit and the differences between single fruit quality，fruit hardness，soluble solids content，reducing sugar content，titratable acid content and vitamin C content were stuided,and the main component analysis was used，in order to improved the cultivation techniques of varieties.The results showed that the variation of three fruit phenotypic traits：fruit shape，coat weight and umbilical traits；the coefficient of variation of fruit sugar and acid content was small，the coefficient of variation of vitamin C content was large，and vitamin C content was negatively correlated with sugar content.Different wild-type plants had different coefficients of variation in different nutritional qualities.Wild-type kiwifruit and mutant kiwifruit had great differences in vitamin C content，but the vitamin C content would decrease with the fruit′s storage time on the tree.It could be clearly found that the vitamin C content of the mutant kiwifruit decreases faster.The difference in total acid content between wild-type kiwifruit and mutant kiwifruit was small，and the content decreased with time after maturation.Principal component analysis was used to simplify the six fruit traits into two relatively independent main factors，the cumulative contribution rate of these two principal components to the variation could reach 74.5%.The first principal component was the nutritional quality factor，and the variance contribution rate was 54.84%.The second principal component was defined as the shape index factor，and the variance contribution rate was 19.65%.

References:

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Last Update: 2020-09-07