Articles
SELECTION OF A NEW RED-FLESHED KIWIFRUIT CULTIVAR ‘HONGYANG’
Article number
610_13
Pages
115 – 117
Language
English
Abstract
This article reports on a new red-fleshed kiwifruit (Actinidia chinensis Planch. var. rufopulpa (C.F. Liang et R.H. Huang) C.F. Liang et A.R. Ferguson) cultivar Hongyang, which has been produced after 20 years of breeding and selection.
The fruit of Hongyang has deep red colour around the core.
The red and yellowgreen appearance of the transverse section of the fruit is particularly striking and decorative.
Average weight per fruit is 92.5 g and the maximum size is 150 g (with the use of CPPU application). The fruit has a sweet taste with a mean soluble solids concentration of 19.6% when ripe, total sugar content of 13.45% and total acid content of 0.49%. Fruit are nutritious with a vitamin C content of 136 mg 100 g-1 fresh weight Hongyang is precocious and has a high field production.
It is suggested that its characteristics should be studied further, in order to select improved cultivars in Actinidia using modern biotechniques.
The fruit of Hongyang has deep red colour around the core.
The red and yellowgreen appearance of the transverse section of the fruit is particularly striking and decorative.
Average weight per fruit is 92.5 g and the maximum size is 150 g (with the use of CPPU application). The fruit has a sweet taste with a mean soluble solids concentration of 19.6% when ripe, total sugar content of 13.45% and total acid content of 0.49%. Fruit are nutritious with a vitamin C content of 136 mg 100 g-1 fresh weight Hongyang is precocious and has a high field production.
It is suggested that its characteristics should be studied further, in order to select improved cultivars in Actinidia using modern biotechniques.
Publication
Authors
M. Wang, M. Li, A. Meng
Keywords
Actinidia, kiwifruit, new cultivars, red-fleshed
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