梨芽变新品种—尖把王梨的选育

尖把王梨为尖把梨大果芽变,平均单果质量189g,最大单果质量280g,是一般尖把梨的2倍以上。部分果面有1～2条纵沟,果面黄绿色;果皮薄,果肉白色,肉质细腻多汁,石细胞较少;总糖含量为11.88%,总酸含量为0.92%,维生素C含量为5.81mg/100g,风味酸甜适口,香气浓,果心小,可食率高,品质上,是鲜食、冻制和加工兼用新品种。枝条、叶片也明显大于尖把梨,抗寒能力与尖把梨相同,是栽培梨中抗寒力最强的品种之一,适于辽宁、吉林、内蒙古等较寒冷地区发展。

Breeding report on Jianbawang, a bud mutation of Jianba pear cultivar

Jianbawang is a bud mutation of Jianba pear cultivar. Its fruit size is bigger than that of Jianba, weighing 189 g on average, but reaching 280 g, more than twice bigger than common Jianba pear cultivar. Some of the fruit have 1 to 2 small longitudinal furrows on the surface. Fruit skin is thin, having a yellowish green color. Flesh is white, fine, juicy, with a smaller core and less stone cell, containing a total sugar of 11.88%, total acid of 0.92%, and Vc of 5.81 mg/100 g. The flavor is sweet sour with stronger aroma, of very good eating quality. It is a multi-using cultivar, suitable to be used for fresh consumption, frozen eating and for processing. The shoots and leaves of Jianbawang are obviously longer and bigger than those of Jianba pear. Its cold hardiness is the same as Jianba pear cultivar, a hardiest one among pear cultivars. It is suitable to be cultivated in the cold areas such as in Liaoning, Jilin and Inner Mogulia.