Study On Breeding Of Apple New Cultivar 'taishanzaoxia' And Its Biological Characteristics

Apple is the world's major fruit and the Ministry of Agriculture determines apple as one of the eleven competitive agricultural products,and it is the pillar industry in rural areas in northern China. Early apple varieties in the market to ensure that the annual supply of fruit has played an important role,early apple varieties have geographical advantages and development potential in the development of western regions of China and the Huang-Huai. However,apple production in China is currently short of a reasonable proportion of the species composition, mainly in the proportion of early maturing varieties less (less than 5%),there are many deficiencies in production on the use of early apple varieties,such as imported 'Bella' and 'early Jie',etc,is high acidity, the domestic breeding of the 'Liao Fu' and other varieties have poor quality of its appearance and flavor light,yet to be improved. View of the current early maturing apple varieties used in the production of some existing shortcomings,this thesis used 'Tarzan early Xia',one new early ripening variety of apple breeding by seedling selection and analysis of modern testing methods combined, and investigated and experimental researched the biological characteristics of the variety of 'Tarzan early Xia' .Results are as follows:1. After 18 years,strains of rigorous primary priority,priority check system and regional trials,early apple variety 'Tarzan early Xia' with comprehensive economic superior traits is selected from the apple breeding by seed .Investigation and test results show that the saplings of the species growing more prosperous,with the ability of axillary blossom buds bearing capacity,wide conical fruits,average fruit weight is 138.6g,the maximum is 216.0g,fruit shape index is 0.93 to 1.10.Tree trunk is high and upright .Fruit surface is smooth,and with uniform red stripe is very beautiful. The pulp is white,tender meat,with 12.77% soluble sugar and 0.6% titratable acid ,the ratio of sugar and acid is 21.2. The relative content of three main volatile compounds as 1 - butanol,(E) -2 - hexenal and butyl acetate is 64.51%. The apple of this varitye is with delicious fragrance, sweet and sour taste,quality superior. Fruit development period is 70 to 75 days,with a mature very early, fruit colorful, beautiful appearance,flavor concentration,early fruit of good quality,high yield and other characteristics, comprehensive economic traits are better than early apple varieties such as the 'Liao Fu' and 'Bella',etc. So the early apple variety 'Tarzan early Xia' is very promising .2. Fifteen apple varieties,such as Tarzan early Xia,rattan,animal husbandry,No.1,early Jie, Liao Fu,United States 8,Dai green,Meng,Gala,Golden handsome,rich red and smoke 3generals,for SSR analysis showed that all SSR bands have significant difference.This proved that 'Tarzan early Xia' is really seedling variation; in cluster map Tarzan early Xia and rattan,animal husbandry,Taishan 1,with the closer genetic relationship,clustered together firstly.3. GC / MS analysis for the major aroma components of Early on the Mount Xia, Gala mutant strains,Liaoning and other apple varieties V and Bella showed that there are 56 kinds of compounds including alcohol,aldehydes,esters and ketones in5apple varieties such as the early Tarzan Xia and mutant strains of Gala,etc. Relative content of aromatic components in Tarzan early Xia such as butyl acetate,hexyl acetate,acetic acid -2-- methyl -1-- butyl and 1 - hexanol,is higher. These are the main aromatic components inTaishan early Xia Apple; in all the tested varieties,there are highest relative content of ester composition in Tarzan early Xia,which is consistented with the results of tasting evaluation.4. In Taishan early Xia,Liao V,Bella,the United States 8 and other varieties tested,fructose is the highest,and coefficient of variation between varieties is lowest, which is only 14.59%,but the content of sucrose and glucose are significantly different with fructose,which with very different differences between varieties. Coefficient of variation among varieties are 67.58% and 29.94%.5. There are significant differences in Soluble sugar, titratable acid,sugar acid ratio,the 3 main determination of aroma components and the conclusion of sensory evaluation among Taishan early Xia,Liao Fu and Bella.The difference in functional assessment consistent with the determination results of sugar,acid ,flavor substances and other ingredients.