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首页> 外文期刊>Israel Journal of Plant Sciences >Characterization of new early-season commercial apricot cultivars in Israel and comparison to a local cultivar
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Characterization of new early-season commercial apricot cultivars in Israel and comparison to a local cultivar

机译：以色列新的早期商业杏品种的表征以及与当地品种的比较

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摘要

Ripening parameters of newly released apricot cultivars ("Nitzan" and "Daniel") are characterized and compared to an old local cultivar ("Mustakaui"), which is a white fleshed, sweeter, and smaller fruit, with a shorter shelf life. In 2 consecutive years, at harvest, we examined total soluble solids (TSS) and total acidity (TA) and, during postharvest, chlorophyll and firmness loss, and ethylene and carbon dioxide production rates. Our results show that "Mustakaui" is indeed sweeter and has a lower total acidity content than the other cultivars. However, "Mustakaui" has a similar rate of chlorophyll and firmness loss as the new cultivars. Despite similar rates of chlorophyll and firmness loss, "Mustakaui" produces the highest levels of carbon dioxide and "Daniel" produces the highest ethylene levels. "Nitzan", on the other hand, did not produce any ethylene in 2 consecutive years, which suggests that another ripening control mechanism exists in this cultivar. Hence, the new cultivars might harbor different ripening programs in comparison to the old "Mustakaui" cultivar. Comparing the levels of volatiles in "Mustakaui" and "Nitzan" indicates that they share the capacity to produce similar volatiles, but these are produced differently in tree-ripened or postharvest-ripened fruits. Variability in volatiles might be useful for any future breeding programs for aroma.
机译：对新发布的杏品种（“ Nitzan”和“ Daniel”）的成熟参数进行了表征，并与一个较旧的本地品种（“ Mustakaui”）进行了比较，后者是一种白色果肉，更甜，更小的水果，并且具有较短的货架期。在收获的连续两年中，我们检查了总可溶性固形物（TSS）和总酸度（TA），并且在收获后检查了叶绿素和硬度的损失以及乙烯和二氧化碳的生产率。我们的结果表明，“ Mustakaui”确实比其他品种更甜，总酸度较低。然而，“ Mustakaui”具有与新品种相似的叶绿素和硬度损失率。尽管叶绿素和硬度损失的发生率相似，但“ Mustakaui”产生的二氧化碳含量最高，而“ Daniel”产生的乙烯含量最高。另一方面，“ Nitzan”连续两年没有产生任何乙烯，这表明该品种还存在另一种成熟控制机制。因此，与旧的“ Mustakaui”品种相比，新品种可能具有不同的成熟程序。比较“ Mustakaui”和“ Nitzan”中的挥发物含量表明，它们具有产生相似挥发物的能力，但是它们在树上成熟或收获后成熟的水果中产生的方式不同。挥发物的可变性对于将来的任何香气育种计划都可能有用。

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