NATURE AND INHERITANCE OF SWEETNESS AND ACIDITY IN CULTIVATED APPLE
NATURE AND INHERITANCE OF SWEETNESS AND ACIDITY IN CULTIVATED APPLE
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DOI：
10.1007/bf00146776
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发表时间：
1971-01-01
期刊：
影响因子：
1.9
通讯作者：
HARVEY, DM
中科院分区：
文献类型：
--
作者：
BROWN, AG;HARVEY, DM
对苹果品种的果实的甜度和酸度进行了调查。对成熟果实中糖和苹果酸的浓度进行了测量，并研究了品种样品之间、品种之间、年份之间以及品种之间及其四倍体和颜色运动的变化，结果显示品种之间存在很大的变化，但品种内的值相当恒定。对许多后代的研究表明，甜味和酸味是独立遗传的。甜度显示了遗传的定量模式，后代平均值接近亲本中值。酸度由单个基因控制，中酸度和高酸度占主导地位，酸度非常低，叠加在定量模式上。子代的平均糖和酸浓度以及大致的变化范围可以根据亲本中发现的糖和酸浓度来预测。
A survey was made of the sweetness and sourness of the fruits of apple cultivars. Measurements of the concentration of sugars and malic acid in ripe fruits were made and the variation between samples of a cultivar, between cultivars, between years and between cultivars and their tetraploid and colour sports was studied and showed a wide range of variation between cultivars but fairly constant values within cultivars.The study of a number of progenies shows that sweetness and sourness are inherited independently. Sweetness shows a quantitative pattern of inheritance and the progeny mean approximates the mid-parent value. Sourness is controlled by a single gene, with medium and high acidity being dominant to very low, superimposed on a quantitative pattern.The mean sugar and acid concentrations of a progeny and the approximate range of variation can be predicted from the sugar and acid concentrations found in the parents.