| In recent years, apple processing industry has rapidly developed in China. However, lacking processing apple resources became a choke point for this industry. Taking on"948 projects"of our country, our lab introduced 16 apple processing varieties from France and carried out a series of researches. This study mainly aimed at investigating biological characters and diversity of processing apple varieties, laws in sugar accumulation, composition and characteristics of polyphenolic compounds. The results were as follows:1. The botanical, agricultural processing characters and stress-resistant ability of 16 introduced apple varities were investigated, accoding to descriptors standard for proceesing apples in France and referring to apple descriptors standard in China. By three years'investigation, we piled up detailed records on processing apple biology containing cider varieties (Marie Menard, Kermerrien, Douce Moen, Frequin rouge, Dabinette, Douce Coetligne, Petite Jaune, Bedan, Avrolles)and juice vatieties ( Judaine, Judeline, Judestar, Chanteline, Juliana, Jurella, Granny Smith).2. Genetic difference of 18 processing and 2 fresh apple varieties were evaluated with 12 simple sequence repeats (SSR) primer pairs. Both Cluster analysis and principal coordinate analysis indicated there were genetically abundant diversities among apple processing varieties. There were much difference between cider and juice varieties, cider and fresh varieties as well as Chinese crab apple and western European crab apple, while juice and fresh varieties had similar genetic background.3. Cluster analysis and principal coordinate analysis analyse were used to discuss genetic relationships from diferernt sides. All the varieties were divided into 4 groups by using cluster analysis: the first group was high-acid variety'Avrolles', whose genetic similarity (GS) with other varieties were less than 0.42.The second group contained Longfeng and Dolgo, inheriting Chinese crab apple genes. The third group included 5 cider varieties with high tannin content, i.e., Dabinette, Frequin rouge, Kermerrien, Marie Menard, Douce Coetligne. The fourth group was mainly composed of 12 juice and... |
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