| Nowadays, seeding selection is still an effective and widely used way in the fruit breedings. And the researches about the genetic variation characters of naturally pollinated seedlings have made great progress. However most of the studies focused on several common fruit trees such as apples, pears and peaches. And the report about the sweet cherry in this aspect was rare. In my research, in order to evaluate genetic variation of the sweet cherry naturally pollinated seedlings indicated by the fruit weight, edibility, SSC, components and contents of sugar, organic acid and aroma, 31 seedlings were analyzed in this experiment by gas chromatography-mass spectrometry (GC-MS) and Capillary Electrophoresis (CE). The aim of this study was to provide original data and information to instruct the seedling selection.Hybridizations between species and genera are one of effective approaches to create new germplasms and improve the resistant ability of the germplasms. In our laboratory, distant hybridizations were carried out with selecting (Prunus avium L).'Hongdeng'as female parents, (Prunus pseudocerasus L.)'Wulian Red Cherry'and (Prunus japonica (Thunb.)Lois.) as male parent respectively. At last, we succeeded getting the offsprings. In my research, the resistant ability to the Agrobacterium of the two offsprings were evaluated aiming at providing better rootstock materials for sweet cherries breeding. The results indicated below:1. The fruit weight and SSC content revealed rich genetic diversity in the sweet cherry naturally pollinated seedlings whose variation coefficients were 32.67% and 20.03%, and variation ranges were 2.59%~6.92% and 10.8%~21.6% respectively. It meant that there was a huge chance to obtain some new seedlings with biger fruits and high SSC content. However the variation coefficient of the edibility was lower (2.23%) which showed a narrower variation range.2. The contents of fructose, glucose and total sugar in the sweet cherry naturally pollinated seedlings also changed a lot. Their variation coefficients were 17.93%,17.05% and 17.40% respectively. And the coefficients of the contents of organic acid and sugar/acid value were larger, which were 25.67% and 35.22%.3. There were 113 compounds in total belonging to 5 classes detected, including esters, alcohols, ketones, aldehydes and hydrocarbons and 28 compounds for each seedling. Wider variation range(18~36)and higher variation coefficient(17.02%)existed among the 31 sweet cherry seedlings. It was also the same to the variation of categories and contents of each kind of compounds whose results were 28.74%~50.44% and 69.32%~153.69% respectively. Among 5 classes compounds, the number and the content of alcohols were the most which indicated that the characteristic volatile compounds of sweet cherry were alcohols.4. In the sweet cherry fruits, 20 volatile compounds which contents were above 1% contained the 92.71% of the total content. We defined them as the main volatile compounds. The segregation ratio of existence and absence of volatile compounds also showed large variation. (E)-2-Hexen-1-ol, 1- Hexanol, Benzyl Alcohol, Ethyl Acetate and 3-hydroxy-2-Butanone existed in all fruits, however Benzaldehyde, alpha.-Pinene et al. in several fruits. Besides, considerable contents variations(86.62%~303.02%)of main components appeared again.5. Nine isolates were purified from crown galls in sweet cherry'Hongdeng'plants. And the characters of bacterial colonies were the same with regular edges, smooth and embossed surfaces, grey or milky mucilage and being glossy. By the tomato inoculation test, we found that 3 isolates were highly virulent A.tumefaciens, and No.7 isolate was the most virulent which created distinct crown galls. However, the phenomenon on the check plant did not occur.6. Among the two hybrids,'Hongdeng'and'Daqingye', the hybrid of'Hongdeng'and'Yuli'showed the best resistant ability which was even better than the common cultivar'Daqingye'. Its significance for the further research was larger.
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