Phenotypic Diversity Analysis Of Currant Germplasm Resources,Their Evaluation For Fresh Eating And Studies On Compound Controlled Atmosphere Technology Of Fresh Berries

We selected 88 Currant germplasm resources conserved in National Fruit Germplam Repository(GongZhuling)in Cold Region and studied their phenotypic diversity by calculating and analyzing the diversity indices,standard deviations,variances and extreme values on 21 phenotypic traits of those germplasm.We screened resources suitable for fiesh-eating by using evaluation index suitable for fresh-eating fruit,weight per 100 berries,soluble solids and flavor of berries,as well as tasting and sniffing evaluation.Analysis of phenotypic traits of currant:The Simpson index and Shannon-Weaver index of 88 non-numeric traits ranged from 0.13-0.74 and 0.46-2.10,and the Simpson and Shannon-Weaver indices of numerical traits varied.0.19-0.87 and 0.46-3.16,in 13 non-numeric traits,fruit flavor,pulp color,fruit texture,inflorescence state,peel thickness,and high diversity index.Simpson index were 0.74,0.66,0.62,0.59,respectively.0.52;Shannon-Weaver indices are 2.10.1.77,1.47,1.39,1.18,respectively.The phenotypic diversity of the non-numeric traits of the currants was rich,and the fruit flavor Simpson index and Shannon-Weaver index were the highest 0.74 and 2.10,respectively,indicating that the traits were highly diverse and evenly distributed.Among the eight numerical traits,the diversity index of 100-fruit weight soluble solid content,inflorescence length and petiole length was higher.The Simpson indices were 0.87,0.82,0.81,0.80,0.80,and the Shannon-Weaver index was 3.16..2.75,2.62,2.66,2.48,indicating that the phenotypic diversity of the numerical traits is rich,and the diversity index of the fruit weight is the highest,0.87 and 3.16 respectively,indicating that the traits are rich in diversity and the distribution between the traits is uniform;the same traits The coefficient of variation was the higiest in fruit hardness SS,164.02%,the standard deviation was 0.20.the average was 0.12,followed by the number of flowers per inflorescence,which was 52.95%.Suitable for fresh food screening:in the test materials,the fruit is greater than 90g,TSS is greater than 10%.the flavor is acid sweet and sour,sweet and sour,sweet as the evaluation standard,the initial screening is suitable for fresh food resources,24 resources meet the requirements In combination with oral taste and sniffing evaluation,5 fresh food resources were selected:11C-18(seedling offspring),Pigmei,11C-22(seedling offspring),Bona Brodrop.Among the 5 resources,11C-18(seedling offspring)had the highest comprehensive score of 8.4.whose fiuit economic traits were:the fruit weight was 147.5g,the TSS content was 16.05%,and the flavor was sweet.Followde by Pgimei.the comprehensive score was 8.14,and the fruit economic traits were:147.15g,the soluble solid content was 13.01.and the flavor was sweet and sour.Study on compound fresh-keeping technology:In the control and treated samples,the changes of rot rate.hardness,titratable acid content,TSS content and SS content of currant fruit were more consistent the rot rate increased gradually,hardness titratablc acid and SS.lie content sliowed a downward trend,and the TSS content ineteased first and then decreased.Th composite fiesh-keeping treatment significantly delayed the change speed of the above indicators:the active MAP(6%O2+6%CO2+88%N2)had good preservation effect 30d When the currant fruit has a hardness of 0.44 kg/cm2,a soluble solid content of 10.87%,a titratable acid content of 3.41%,and a soluble sugar content of 4.85,the fruit quality is good.