Study On Selective Breeding And Cultural Technique In A New Very Late-maturing Pear Cultivar ’Linqinggongli’

Our country is one of the most important origins of pear in the world. Agricultural technician found an extremely late, large pear fruit in fruit tree resources investigation, which fruit appearance, shoot growth conditions are different from’Yali’. To realize the full value of the resources, we adopt technology route of many years of field observations and modern high-tech organic combination. Therefore, on the basis of’Linqinggongli’adopting seedling selection and modern high technology combination of technical, the destination of this experiment was to evaluate cultivation characteristics and fruit quality traits, and establish of extremely late maturing pear efficient cultivation technology system. The main results are as follows:1.’Linqinggongli’young tree grows healthy and vigorous, budding force is good, big tree is spreading, average yield 4529kg/acres. The fruit shape is nearly elliptical round. The average fruit weight is 875 g, the maximum is 1250 g. The fruit flesh is white, fleshy thin crisp, fruit containing vitamin C is 3.01 mg/100g, soluble solids content is 11.9%, total sugar is 9.48%, total acid is 0.18%. in Linqing City, the fruit ripens in mid-late October with fruit development period about 181 days. Belonging to the late maturing varieties. Measured by flow cytometric analysis, We think which chromosome is tetraploid.2. The constituents of aroma are studied in different cultivars and at different growing days by gas chromatography-mass spectrometry (GC-MS).31 kinds of aroma components are identified in fruits of’Linqinggongli’,’Yali’,’Xuehuali’,’Whangkeumbae’’Wonhwang’and ’Mansubae’. Hexanal, (2E)-hexenal, nonanal,1-hexanol, hexyl acetate are identified in fruits of six pear varieties.’Linqinggongli’contained 17 kinds of aroma components. Hexanal was the highest aroma component(69.3%), which is the main reason of’Linqinggongli’has the grass smell.’Linqinggongli’fruit development period, the main aroma of fruit are alcohols, aldehydes and esters, aldehydes are highest during three period, more than 50%. Compared with 120d after flowering, total aldehydes and alcohols are significantly decreased, while the total amount of esters is significantly increased at after flowering 180d. Total aldehydes, alcohols and esters are closely related with fruit maturity.This research proposed the main point of cultural technique of’Linqinggongli’:(1) Garden selection:The suitable garden is drainage well, water conveniently and the soil was loose and fertile. (2) Construct the garden at high standard:Fertilize enough organic fertilizer before planting. The planting space is 2m or 3-3.5 m. (3) The pruning:This variety can use the freedom spindle shape. The sapling needs to be cut by the summer primarily, and winter pruning is mainly reshaping. (4) Field management:Adopting the principle of more organic manure and less chemical fertilizer, apply integration technology of fertilizer and water, improve the quality of pear. (5) Insect disease prevention:The main work was preventing and uprooting insect disease in early spring. (6) Management of flower ad fruits:timely thinning, avoid nutrient consumption, promote fruit bagging. Fruit protection to prevent pests and diseases and to improve fruit appearance quality.