Effects of Different Rootstocks on Fruit Quality and Aroma Components of Red General Fuji Apple

doi:10.7668/hbnxb.2014.S1.045

Abstract

Abstract: To determine the effect of different rootstocks on fruit qualing of variety.The effects of rootstocks on fruit quality and aroma compound of Red General Fuji fruit on 4 different apple rootstocks were investigated consecutively from 2010 to 2012.The result showed that different rootstocks had different effects on the fruit quality and aroma components.Fruits on grafted on Malusp prunifolia (Willd.) Borkh possessed the largest fruit weight,whereas the fruit from the trees on MM106 had the smallest fruit weight.Trees on M26 interstock produced fruits with the biggest firmness,highest Vitamin C content and titratable acid.Fruits on Malusp prunifolia (Willd.) Borkh had the smallest firmness,lowest soluble solid,vitamin C,titratable acid and soluble sugar content.Fruits from the trees on M26 rootstock had highest soluble solid and soluble sugar content.The rootstocks had affected the kinds and the content of aroma compounds of Red General significantly.Fruits with the most kinds of aroma were from the trees on M26 interstock,whereas fruits from the trees on M9 rootstock had the least kinds of aroma.Fruits on Malusp prunifolia (Willd.) Borkh had the highest alcohols and esters content,however the fruits with lowest esters content were from the trees on M9 rootstocks and the fruits with the lowest alcohols were from M26 rootstocks respectively.

Key words: Apple, Rootstock, Red General, Fruit quality

CLC Number:

S661.03

ZHAO Ling-ling, JIANG Zhong-wu, SONG Lai-qing, LIU Mei-ying, TANG Yan, SUN Yan-xia, LI Yuan-jun. Effects of Different Rootstocks on Fruit Quality and Aroma Components of Red General Fuji Apple[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2014, 29(S1): 234-238. doi: 10.7668/hbnxb.2014.S1.045.

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