XIN Wei,NIE Jiangli,YANG Nan,et al.Three Varieties of Black Currant Introduced in Tianjin[J].Northern Horticulture,2020,44(21):21-26.[doi:10.11937/bfyy.20200230]
三个黑穗醋栗品种在天津地区引种试验
- Title:
- Three Varieties of Black Currant Introduced in Tianjin
- Keywords:
- black currantl; introduction; Tianjin; Jizhou
- 文献标志码:
- A
- 摘要:
- 2017—2019年对‘大粒黑’‘布劳德’‘丹丰’共3个引进黑穗醋栗品种的生物学特性和物候期观测、果实经济性状等进行了研究，以期丰富天津的黑穗醋栗优良品种资源，筛选出适宜当地栽植的优良黑穗醋栗品种。结果表明：‘大粒黑’‘布劳德’‘丹丰’在天津蓟州地区均能正常生长结果，‘大粒黑’‘布劳德’‘丹丰’果实较整齐，均为紫黑色。3个品种黑穗醋栗果实花青素、原花青素含量无明显差异，与引种地相比含量均有所下降。其中‘大粒黑’可溶性固形物含量较高，风味酸甜，果实品质较好，适宜鲜食，也可用于加工。‘布劳德’果实风味微酸，可鲜食，也可加工。‘丹丰’果实较大，但风味微酸、微涩，不太适宜鲜食，可作为加工的原材料。
- 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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备注/Memo
第一作者简介：辛微（1992-），女，硕士研究生，研究方向为果树资源研究与利用。E-mail：xinww26@126.com.责任作者：聂江力（1972-），女，博士，教授，现主要从事果树资源研究与利用等研究工作。E-mail：njlnie@126.com.基金项目：天津农学院学科领军人才资助项目；天津市自然科学基金资助项目（17JCYBJC29800）；天津农学院科学研究发展基金计划资助项目（20190102）。收稿日期：2020-01-15