A Study Of Breeding And The Key Common Technology Of Excellent Yellow Peach Strains Used For Fresh And Processing

The experiment was carried out in yellow peach production base of Lvyuan Fruit Ltd. Jianning County, Fujian Province. In the middle of 1980's, we introduced yellow peach 'Jinxiu', which was from Shanghai Academy of Agricultural Science. Four strains were screened initially from the peach variety by field observation, detection and evaluation and experiments. Some characteristics of the four strains, such as morphology, quality, growth and fruiting, storage and processing, key and common technology were studied systemically. The results as follows:1. One of main reasons for the structure surplus of peach is that main cultivar is honey peach with soft melting and white flesh at present, difficult for storage and keeping fresh for long time, unfit for long transport and all kinds of processing purposes. Yellow peach is yellow flesh, bright colour, strong aroma, rich in nourishment, such as water-soluble amylose and flavone, good for storage and processing. To speed up the breeding and expanding of yellow peach will be beneficial to adjustment and optimization of industrial structure.2. The excellent mutants from 'Jinxiu' fruited mainly by long fruit branches, for fruit ability, fruit branches with horizontal and inclined up were higher, thicker branches were in the middle. For allowance of fruit setting, spindling branch is good for 3～4, long one for 2～3, middle and short one for 1, branch with flowers form for none or 1.3. Fruit bagging can improve obviously fruit appearance, but internal quality is lower than fruit without bagging. Based on not affecting fruit appearance, delaying bagging and removing bag in advance can reduce negative influence resulting from bagging. Generally, removing bag is 6～8 days before picking.4. The four strains from 'Jinxiu' are both with Jinxiu's good characteristics, such as good in fresh and processing, storage and transporting well, early fruit, high and stable yield, growing rapidly in young times, steady growth in adult times, better resistant disease and wide adaptability, and with bigger fruit, more beautiful fruit appearance, so as to improve its ability of market competition. The strain 'Jinhuang' from 'Fenghuang' is bigger distinctly, from sweet and sour to sour and sweet, fresh characteristic is better than that of the original cultivar, appearing good breeding prospect and high development potential.5. The strains 'Shuojin 1', 'Shuojin 2', 'Shuojin 3' were stored well for less than 6 days in room temperature, for less than 16 days in low temperature, which are good for both making juice, evenly bright yellow colour, suitable ratio of acid and sweet, strong aroma, and making can, orange colour, fine quality, strong aroma, suitable ratio of acid and sweet. At the same time, they have very high yield, high utilization rate for making juice and making can, but bigger fruit resulted in many blocks and not uniform.