Production techniques for high quality fruit in Japanese pear [Pyrus pyrifolia] cv. 'Aikansui'
2008
Nishikawa, Y.(Hiroshima-ken. Technology Research Inst., Higashihiroshima (Japan). Agricultural Technology Research Center) | Morita, T. | Miyoshi, M. | Hamana, Y. | Shioda, K.
'Aikansui', which is an early cultivar of Japanese pear bred in 1990, has been produced at Sera, a major production area for Japanese pear in Hiroshima prefecture. In this cultivar, it has been found that the taste of small fruit is inferior from the start. From 2002 to 2006 field experiments were conducted to produce high quality fruit in cv. 'Aikansui', and to determine the actual cause of this problem, and the following results were obtained. 1. It was necessary to establish a technique to ensure that the fresh weight of each fruit reached over 300g, because the brix content of each fruit and the proportion of fruit having a brix of over 12% in Japanese pear cv. 'Aikansui' were both remarkably higher for fruit of over 300g than for fruit of less 300g. 2. With the present production techniques for 'Aikansui' in the Sera area, almost equal numbers of spur buds and axillary buds are used. It is necessary to increase the proportion of fruit borne on spur buds, because fruit quality of 'Aikansui' tends to be superior in fruit borne on spur buds than in those on axillary buds. 3. Fruit quality of 'Aikansui' , in which fresh weight and brix of fruit at harvest, were clearly inferior for fruit on spurs growing at an upside direction of 60-120 degrees to the branch, compared to fruit on spurs growing in any other direction. Therefore these backward growing spurs should not be used to produce fruit.
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