A New Peach Variety-Ruiguang 22

1. Variety source

Ruiguang 22 (90-6-11) was crossed with Ligand as female parent and 82-48-12 (Qiuyu × NJN80) as male parent by Forest and Fruit Research Institute of Beijing Academy of Agricultural and Forestry Sciences in 1990. It was bred in 2000 and approved by Beijing Variety approval Committee in 2001.

2. Variety characteristics

The tree of this variety is strong and half-open. Annual branches are reddish brown on the sunny side and green on the back. Leaves lanceolate, leaf surface slightly concave, leaf tip slightly rolled outward, leaf base acute cuneate; leaf margin is pure serrated; nectaries reniform, mostly 2. Flowers Qiang Wei-shaped, petals ovoid, pink; anthers orange-red, many pollen; calyx tube inner wall orange-yellow. The pistil is higher than the stamen. The fruit is short oval, the average single fruit weight is 150 grams, the large fruit weight is 196 grams, the top of the fruit is round and flat, the suture line is shallow, the stem depression is medium deep and wide, the background color of the pericarp is yellow, the face of the fruit is nearly comprehensive red halo with fine spots, and purplish red after ripening. The pericarp is moderately thick, not easy to peel off and is a dehiscent fruit. The flesh is yellow, near the nucleus with the same flesh color, no red. The meat is hard solute, the meat is fine, the flavor is sweet and fragrant. Pyrenes light brown, nuclei large, semi-detached, indehiscent. The content of soluble solids is 11%, the content of soluble solids is 8.09 mg, the flesh is 100g, the soluble sugar is 7.39%, the organic acid is 0.37%, and the ratio of sugar to acid is about 20:1.

Ruiguang 22 is a precocious yellow thick red sweet nectarine. In Beijing, it usually sprouts in late March, blossoms in mid-April, matures in early July, and the fruit development period is about 73 days. The average weight of a single fruit is 150 grams, and that of a large fruit is 196 grams. The average yield of 3-year-old trees is 500kg per mu, and the average yield per mu is more than 2000 kg in full fruit period.

3. Key points of cultivation techniques

The main results are as follows: (1) according to the principle that it is not only beneficial to early high yield, but also convenient for later management, the natural happy table of the three main branches can be planted with a row spacing of 3 × 5 or 4 × 5 meters, and the "Y" branch can be planted with a row spacing of 2 × 5 meters.

(2) ripening early, in addition to increasing the application of organic fertilizer in autumn, the early fertilizer and water supply should be especially strengthened, and the tree nutrition should be replenished in time before flowering and fruit Pengda stage, mainly nitrogen fertilizer before flowering, and the combined use of available nitrogen, phosphorus and potassium fertilizer in Pengda period to promote the improvement of fruit Pengda and fruit quality.

(3) the growth of young trees is strong, so summer pruning should be strengthened to ease the tree potential. After entering the fruiting period, if overgrowth occurs, the coloring of the fruit in the chamber and the lower part is poor and the flavor is light. Therefore, the extension angle of the big branch should not be too large, generally 60 degrees is appropriate to prevent strips on the back. At the same time, strictly control the occurrence of main branches and inner ribs, improve ventilation and light transmission conditions, and promote fruit coloring and flower bud differentiation.

(4) strengthen the management of flowers and fruits. The fruit setting rate of this variety is high, so the fruit should be kept reasonably, the number of beneficial fruit should be increased and the quality should be improved. The yield is controlled at 2000 kg / mu. Due to lack of light, the coloring of fruit is affected. The method of picking leaves and thinning branches can be used to increase fruit coloring.

(5) in greenhouse cultivation, the flowering temperature should not be too high or too low, the day and night temperature should be 10 Mel 20 degrees, and the fruit growth period temperature should be between 20 Mel 30 degrees. Low temperature or lack of light will prolong the fruit development period.