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2010•Acta Horticulturae SinicaRequires access

A New Cold Resistant High Quality Pear Cutivar ‘Hanluli'

Zhang MaoJun, Ding Li-hua, Qiang Wang, Yan XingKai, Xing GuoJie

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Abstract

‘Hanluli',tested as 77-23-272,is a new,high quality pear cultivar released by Jilin Academy of Agricultural Sciences in 2010,which was derived from ‘Yanbian Daxiangshui'(P.ussuriensis Maxim)בHangqing'(P.pyrifolia),with the higher hardy and disease resistance.The fruit is short cone-shaped.The average fruit mass is 220 g.The peel is yellow-green.The flesh is fine,crisp,juicy, sour-sweet,with little stone cell and aroma.The soluble solids content is 14%.The soluble sugar content is 9.01%.The titratable acid content is 0.20%,and the vitamin C content is 0.0068 mg · g-1.

About this research paper

What this paper is about

‘Hanluli',tested as 77-23-272,is a new,high quality pear cultivar released by Jilin Academy of Agricultural Sciences in 2010,which was derived from ‘Yanbian Daxiangshui'(P.ussuriensis Maxim)בHangqing'(P.pyrifolia),with the higher hardy and disease resistance.The fruit is short cone-shaped.The average fruit mass is 220 g.The peel is yellow-green.The flesh is fine,crisp,juicy, sour-sweet,with little stone cell and aroma.The soluble solids content is 14%.The soluble sugar content is 9.01%.The titratable acid content is 0.20%,and the vitamin C content is 0.0068 mg · g-1.

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Available abstract

‘Hanluli',tested as 77-23-272,is a new,high quality pear cultivar released by Jilin Academy of Agricultural Sciences in 2010,which was derived from ‘Yanbian Daxiangshui'(P.ussuriensis Maxim)בHangqing'(P.pyrifolia),with the higher hardy and disease resistance.The fruit is short cone-shaped.The average fruit mass is 220 g.The peel is yellow-green.The flesh is fine,crisp,juicy, sour-sweet,with little stone cell and aroma.The soluble solids content is 14%.The soluble sugar content is 9.01%.The titratable acid content is 0.20%,and the vitamin C content is 0.0068 mg · g-1.

Key concepts: PEAR, Titratable acid, Flesh, Sugar, Aroma, Cultivar, Horticulture, Food science

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