辣椒新品种“NS Prva”的果实特性

D. Danojević, S. Medić-Pap, S. Glogovac
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引用次数: 0

摘要

辣椒(Capsicum annuum)是世界上主要的蔬菜品种之一,塞尔维亚也是。大田和蔬菜作物研究所的辣椒品种包括各种不同的水果类型,如钟形、锥形、卡皮亚、细长、意大利香肠和番茄形辣椒。然而,在研究所的分类中,没有一个品种的甜椒具有锥形和悬垂的果实。正因为如此,我们想用这种水果类型开发一种新的辣椒品种,并将其推向市场。2012-2017年,采用系谱法在大田和温室区种植其中一个杂交组合的选育株系。根据表型,选择具有所需果实特征的最重要植物。经过多年的选育,获得了辣椒新品种NS Prva。NS Prva于2019年在塞尔维亚共和国注册,从那时起,它就被列入了国家品种名单。果实重约150克,单峰,挂在植株上,成熟时呈淡黄色,完全成熟时呈红色。一种新的辣椒品种NS Prva被推荐在温室中种植,在那里它可以在所有成熟阶段提供适合市场的均匀果实。它也可以被推荐种植在开阔的田地里,在那里它会结出稍长的果实。NS Prva在收获后3周表现出良好的贮藏能力,在冷藏室中贮藏时果实重量下降最小
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Fruit characteristics of new pepper variety "NS Prva"
Pepper (Capsicum annuum) is one of the major vegetable species in the world, and Serbia as well. The pepper assortment of the Institute of Field and Vegetable Crops includes varieties of different fruit type such as the bell, conical, kapia, elongated, pepperoni and tomato-shaped peppers. However, in the assortment of the Institute, there is no variety of sweet pepper with conical and hanging fruits. Because of that, we wanted to develop a new pepper variety with this fruit type and offer it to the market. Selected lines from one of the crossbreeding combinations were grown in the open field and the greenhouse area by the pedigree method in the period 2012-2017. Based on the phenotype, the most vital plants that had the desired characteristics of the fruit were selected. During the many years of breeding, a new pepper variety NS Prva was obtained. NS Prva has been registered in the Republic of Serbia in 2019 and from that period it has been on the National variety list. The fruits of this variety are about 150 g, have one peak, grow hanging on the plant, with light yellow colour in technological maturity, and red in full maturity. A new pepper variety NS Prva is recommended for growing in a greenhouse where it gives uniform fruits suitable for the market in all maturity stages. It can also be recommended for growing in the open field where it gives slightly longer fruits. NS Prva showed good storage ability three weeks after harvest since it had the smallest reduction in fruit weight during storage in a cold chamber
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