|Table of Contents|

Three Varieties of Black Currant Introduced in Tianjin

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年21
Page:
21-26
Research Field:
Publishing date:

Info

Title:
Three Varieties of Black Currant Introduced in Tianjin
Author(s):
XIN Wei; NIE Jiangli; YANG Nan; PEI Yi; SU Ya; LIU Hairong
(College of Horticulture,Tianjin Agricultural University,Tianjin 300384)
Keywords:
black currantl; introduction; Tianjin; Jizhou
PACS:
-
DOI:
10.11937/bfyy.20200230
Abstract:
In order to enrich the resources of superior black currant varieties in Tianjin and select the best black currant varieties suitable for local cultivation,the biological characteristics,phenological observation and fruit economic characteristics of three introduced black currant varieties were studied from 2017 to 2019.The results showed that the fruit of ‘Dalihei’‘Bulaode’‘Danfeng’ could grow normally in Tianjin Jizhou,and the fruit of ‘Dalihei’ ‘Bulaode’‘Danfeng’ were all purplish black.There was no significant difference in anthocyanin and procyanidin content among the three varieties of black currant fruit.The content of soluble solids in ‘Dalihei’ grains was higher,the flavor was sweet and sour,the fruit quality was better,suitable for fresh food,and could also be used for processing.‘Bulaode’ fruit flavor slightly acid,could be fresh food,but also could be processed.‘Danfeng’ fruit was larger,but the flavor was slightly sour,slightly astringent,not suitable for fresh food,could be used as raw materials for processing.

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Last Update: 2021-01-14