Biological properties of sour cherry (Prunus cerasus L.) genotypes newly developed at Fruit Research Institute, Čačak
2018
Radičević, Sanja | Cerović, Radosav | Marić, Sla|ana | Milošević, Nebojša | Glišić, Ivana | Mitrović, Olga | Korićanac, Aleksandra
The work on the improvement of sour cherry (Prunus cerasus L.) genotypes at Fruit Research Institute, Čačak has been under way since 1960. The major breeding goals are to develop a self-fertile genotypes with consistent yields, superior fruit quality, suitability for industrial processing and fresh consumption, as well as with different ripening time. A special attention has been paid to obtaining genotypes tolerant/resistant to cherry leaf spot (Blumeriella jaapii (Rehm.) v. Arx.) and brown rot (Monilinia laxa /Ader et Ruhl./ Honey ex Whetz.). The main method is planned hybridization within Prunus cerasus. In addition, clonal selection from natural sour cherry populations of Balkan has been applied. The paper presents results of the two-year (2013‡2014) study of flowering and ripening time, morphometric properties and chemical composition of fruits, and field resistance to causal agents of economically important diseases and pests of newly-released sour cherry cultivars [‘Iskra’ (‘Köröser Weichsel’ × ‘Heimanns Rubin’), ‘Nevena’ (‘Köröser Weichsel’ × ‘Heimanns Konserven Weichsel’) and ‘Sofija’ (‘Čačanski Rubin’ × ‘Heimanns Konserven Weichsel’)], and promising genotypes obtained by planned hybridization [II/40 (‘Köröser Weichsel’ × ‘Heimanns Konserven Weichsel’ and V/106 (Köröser Weichsel’ × ‘Heimanns Konserven Weichsel’)] or clonal selection from natural population (‘G-6’ and ‘G-10’), in comparison to the standard cultivar (‘Heimanns Konserven Weichsel’). ‘Sofija’ and ‘G-10’ should be favoured owing to their early ripening time (beginning of second decade of June), exceptional potential for fruit size (7.20 g and 6.83 g, respectively), well-balanced parameters of chemical composition of fruits, and field-resistance to causal agents of cherry diseases and pests. Due to the numerous positive biological and agronomical traits, sour cherry genotypes developed at Fruit Research Institute, Čačak, deserve to be given a place in commercial orchards, as well as parents within sour cherry breeding programmes worldwide.
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