Collection, Evaluation, and New Cultivar Breeding of Actinidia chinensis var. chinensis in Wudang Mountains, China
| 作者 | Tao Xiao 1,2,†, Tianjiao Jia 3,†, Wei Wu 1, Jiaqing Peng 4, Liang Pan 1, Xianbo Zhu 1, Tao Liu 1, Junhuan Cheng 1,2,Hualing Wang 1,2, Lili Xiao 1,2, Hailei Huang 1,2, Guangming Hu 1,2,* and Shuaiyu Zou 3,* |
| 刊物 | Horticulturae |
| 标识符 | 10.3390/horticulturae11070739 |
| 摘要 | To develop new kiwifruit cultivars (Actinidia chinensis var. chinensis) with desirable traits, we conducted wild resource surveys in the Wudang Mountains region of China. Seven promising accessions were identified through preliminary screening, exhibiting fruit weights ranging from 50.46 g to 75.06 g and a soluble solids content (SSC) between 14.33% and 16.32%. The accession ‘WD‑03‑1’ stood out by meeting the dual selection criteria of fruit weight exceeding 70 g and a SSC above 15%. After a decade‑long evaluation, this elite genotype was officially certified as a superior cultivar by the Hubei Provincial Variety Committee for Forestry in 2016, receiving the registered name ‘Wudang 1’. Distinguished as a rare green‑fleshed variety in the A. chinensis var. chinensis, ‘Wudang 1’ produces uniform elliptical fruits (shape index of 1.34) with an average weight of 83.22 g. Its flesh combines sweet and tart flavors with exceptional nutritional parameters: 16.33% SSC, 15.28% dry matter, 12.10% soluble sugars, 1.24% titratable acidity, 132.10 mg/100 g vitamin C, and 7.77 mg/g amino acids. Comparative analysis with established cultivars ‘Jinnong’ and ‘Cuiyu’ revealed that ‘Wudang 1’ matures earlier and demonstrates superior performance in three key quality metrics (SSC, dry matter, and vitamin C). Further analysis of aromatic profiles during the prime consumption stage identified 41 volatile compounds, predominantly comprising aldehydes, esters, alcohols, and ketones, which collectively contribute to its distinctive fragrance. |
