A new Japanese pear cultivar ‘Gyokusui’
2020
Setoyama, A. (Fukuoka Agriculture and Forestry Research Center, Chikushino, Fukuoka (Japan)) | Watanabe, T. | Ishizaka, A. | Ikegami, H. | Awamura, M. | Chijiwa, H. | Kuwahara, M. | Matsumoto, K. | Fujishima, H. | Ushijima, K. | Furusawa, N.
‘Gyokusui’ (Pyrus pyrifolia Nakai) is a new early-maturing Japanese pear cultivar that bears fruit with high soluble solids concentration. It was released by Fukuoka Agriculture and Forestry Research Center in 2019. ‘Gyokusui’ resulted from a cross of ‘Akemizu’ and ‘Kisui’ made in 2009. The characteristics of ‘Gyokusui’ compared with gibberellin-treated ‘Kosui’, an early-maturing cultivar that is commonly cultivated, in habitat (Chikushino City, Fukuoka, Japan) are as follows. The full bloom time of ‘Gyokusui’ is in early April, and harvesting start time is in late July, about 3 and 5 days earlier than ‘Kosui’, respectively. The number of axillary flower buds is about the same as ‘Kosui’, while the number of spurs is more than ‘Kosui’. Fruit has a red-brown skin color and round shape. Taste is good, with a soluble solids concentration of around 15%, higher than ‘Kosui’. Its fruit weight is about 340g, lighter than gibberellin-treated ‘Kosui’. Firmness is higher than ‘Kosui’ while keeping quality is about 7 days, equal to ‘Kosui’.
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