Evaluation and selection method for fruit quality in strawberry [Fragaria chiloensis] breeding
1989
Sato, Y. (National Research Inst. of Vegetables, Ornamental Plants and Tea, Kurume, Fukuoka (Japan). Kurume Branch) | Yamakawa, O.
In order to breed new strawberry cultivars with good fruit qualities for fresh market consumption, simple and quantitative evaluation methods for fruit qualities were developed, and also by estimating their heritabilities and genetic correlations with other traits, the efficient selection procedures were discussed in consideration of plot size for selection or of genetic correlations. 1. Edible quality was expressed by the multiple regression equation in which independent variable were texture and sweetness. 2. Fruit firmness was expressed by the multiple regression equation in which independent variables were HCl soluble pectin (HSP) and crude holocellulose (CHC) content. In the variety with good texture, the ratio of HSP content to CHC content was from 0.044 to 0.055. This ratio was highly correlated with the value of fruit firmness/seed density (texture index) which could be measured easily. 3. Sensory score of texture can be predicted by the polynomial equation the variable of which was texture index. Good texture was in the range of 20 to 30 texture index. Sensory score of sweetness was highly correlated with soluble solids content. 4. Reduced vitamin C content was expressed by the multiple regression equation in which independent variables were b and a of the flesh color in Hunter color expression. Reduced vitamin C content had no significant genetic correlations with other fruit chemical compositions
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