ISHS Acta Horticulturae 522: XXV International Horticultural Congress, Part 12: Application of Biotechnology and Molecular Biology and Breeding - General Breeding, Breeding and Evaluation of Temperate Zone Fruits for the Tropics and the Subtropics.
RELATIONSHIPS BETWEEN SCAB RESISTANCE AND SELECTED CHARACTERS IN 10 APPLE PROGENIES |
| Author: | J. Blazek |
| Keywords: | apples, breeding, characters, fruit, quality of fruits, resistance, scab |
| Abstract:
For the study 10 apple progenies with segregation of scab resistance and good fruit quality were chosen. With preselected seedlings a hybrid orchard was established and an appraisal of 18 fruit characters was made. In total 469 seedlings were included into this study, from which 190 were finally classified as sensitive to scab, 73 as tolerant and 206 as resistant ones. General taste of fruits seemed to be a bottleneck of the final selection. Further significant selection riddles were texture, juiciness and firmness of fruit flesh. Considering mean and peak values of the characters it's evident, that only a very small share of seedlings could be accepted in these 3 characters together in a demanded course of the selection. Concerning size of fruits rather substantial differences among offspring were found. Progenies derived from 'Antonovka' were distinguished by dominance of seedlings with large size of fruits. Also progenies of 'Britemac' cv, were in this character above average. With other progenies, however, sufficient size of fruits was also a limiting factor of the selection. Fruit colour, on the contrary (especially in the progenies derived from Malus floribunda) and some other characters did not make any selection problem. With the majority of observed characters no substantial differences were found between scab resistant and scab sensitive seedlings. Some exceptions in this respect were the size of fruits, with it related fruit attractiveness, over colour of fruits, fruit shape, flesh flavour and number of seeds in fruits. Just very seldom these differences were also found in the case of fruit ribbing, taste, fruit acidity, texture, juiciness, eating maturity and russet amount. | |
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