Some standard content:
ICs 65.020.20
Agricultural Industry Standard of the People's Republic of China
NY/i1318—2007
Technical Code for Evafuating Germplasm Resources Apple(Matus Mill.)2007-04-17 Issued
2007-07-01 Implementation
Issued by the Ministry of Agriculture of the People's Republic of China
Appendix A, Appendix B, Appendix C, Appendix D, Appendix E and Appendix F in this standard are informative appendices. This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. NY/T1318—2007
Drafting units of this standard: Fruit Research Institute of Chinese Academy of Agricultural Sciences, Fruit Research Institute of Gulin Academy of Agricultural Sciences, Agricultural Quality Standard and Testing Technology Institute of Chinese Academy of Agricultural Sciences. The main drafters of this standard: Liu Fengzhi, Wang Kun, Cao Yushi, Zhang Bingbing, Song Hongwei, You Guiniu, Gong Xin, 4 Zhiyong, Liu Jun, Wu Yudiao, Qian Shuizhong
1 Scope
Technical regulations for identification of crop germplasm resources Apple NY/T1318-2007
This standard specifies the technical requirements and methods for identification of germplasm resources of the genus Malus Mill. This standard applies to the identification of botanical characteristics, biological characteristics, fruit traits and pest resistance of germplasm resources of the genus Malus Mill.
2 Normative references
The clauses in the following documents become the clauses recommended by this standard through reference in this standard. For all the referenced documents with an undated date, all subsequent amendments (excluding the contents of the survey) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all the referenced documents without an undated date, the latest version shall apply to this standard. GB/T6194 Determination of soluble sugar in fruits and vegetables (B/T12293 Determination of titratable acidity of fruits and vegetable products GB/T12295 Determination of soluble solids content in fruits and vegetable products - Refractometer method 3 Requirements
3.1 Sample collection
Samples should be collected from normally growing plants at a stable fruiting age. 3.2 Identification content
The identification content is shown in Table 1:
Table 1 Identification content of apple germplasm resources
Botanical characteristics
Identification items ||t t||Tree posture, annual perianth color, annual branch lenticels number, annual branch internode length, young leaf color, leaf tip color, leaf edge, leaf surface state, leaf posture, bud color, bud and position, petal shape, corolla diameter length, annual branch thickness, leaf length, leaf width, petiole length, inflorescence number of flowers, inflorescence fruiting rate, self-flowering fruiting rate, short biological characteristics of fruit branches ratio, gum flower bud ratio, pre-harvest fruit drop degree, fruiting ability, fruiting age, flower bud germination period, leaf bud germination period, initial flowering period, full flowering period, final flowering period, fruit maturity period, Falling period
single fruit weight, fruit shape index, base color, cover color, degree of old color, coloring type, fruit position, bending state, equal state of fruit, stem length, fruit thickness, fruit traits
"waxy fruit powder, fruit shape, stem depth, stem width, calyx depth, dream material: width, flesh hardness, flesh color, flesh texture, flesh flavor, anti-insect resistance
flesh thickness, aroma, soluble solids content, soluble solids content, drop acid content, fruit core size, ventricular state, planting hundred-grain weight, apple tree rot resistance, apple 4.1 Botanical characteristics
4.1.1 Tree posture
During the dormant period, measure the angle between the central axis of the three main branches at the base and the main branches, and determine the tree posture based on the average value of the angle. The tree posture is divided into embracing (angle <40°), upright (40\≤angle <60°), splaying (60°≤angle <80\), and drooping (angle = 80°). 4.1.2 Color of one-year-old branches
NY/T 1318--2007
30d-40d after leaf fall, select one well-developed, annual branch from different parts outside the crown, and determine the color of the sunny side of the middle part of the branch using the maximum similarity principle of the standard color card. 4.1.3 Number of lenticels in annual branches
Use the sample in 4..2 to count the number of lenticels in the middle internodes of the branches, calculate the number of lenticels per unit, and express the result as the average value, accurate to 0.1/cm2.
4.1.4 Length of internodes in annual branches
Use the sample in 4.1.2 to measure the total length of the branches, record the number of nodes greater than (0.51m), calculate the average internode length, and the result is accurate to 0.1crria
4.1.5 Color of young leaves
In the early stage of new shoots, use the standard color card to determine the color of young leaves according to the maximum similarity principle. 4.1.6 Leaf color
When the spring shoots stop growing, the mature leaves in the middle of the spring shoots outside the crown are determined according to the principle of maximum similarity using the standard colorimetric card. 4.1.7 Leaf tip shape
Use the samples in 4.1.6 and determine the leaf shape according to the principle of maximum similarity based on Figure 1, which can be divided into acuminate, obtuse, acute, and long-tailed tips. New
4.1.8 Leaf margin
Figure 1 Leaf tip shape
Long-tailed tip
Use the samples in 4.1.6 and determine the leaf margin according to the principle of maximum similarity based on Figure 2, which can be divided into obtuse serrations, acute serrations, and complex serrations. 4.1.9 Leaf surface state Figure 2 Leaf edge Using the samples in 4.1.6, determine the leaf surface state according to the maximum similarity principle based on Figure 3, which can be divided into flat, hugging, curled, wrinkled, etc.
Figure 3 Leaf surface state 4.1.10 Leaf posture When the spring shoots stop growing, select the first spring shoots outside the core of the tree, and determine the leaf posture according to the maximum similarity principle based on Figure 4, which can be divided into oblique upward, horizontal, oblique downward.
British Household Horticultural Society International CaliChart (heRH CaliChart), below. 2
4.1.11 Bud color
Open upward
Figure 4 Leaf porcelain
VY/T 1318--2007
In the early flowering period, select the central flower that is about to open but the stamens and pistils are not visible from the short fruit branches on the outer periphery of the crown, and determine the bud color using the maximum similarity principle of the color matching card.
4.1.12 Relative position of petals
In the full flowering period, vertically observe the fully opened central flower from the short fruit branches on the outer periphery of the crown, and determine the relative position of the petals according to the maximum similarity principle based on Figure 5, which can be divided into free, adjacent, overlapping, and disordered free
4.1.13 Petal shape
Figure 5 Relative position of petals
Use the samples in 4.1.12 to observe the shape of the petals, which can be divided into round, rounded, and elliptical. 4.1.14 Corolla diameter
During the flowering period, take 10 fully expanded central flowers from the short fruit branches outside the crown and measure the maximum diameter of the flowers in the horizontal state. The results are expressed as the average value, accurate to 0.1cmc
4.2 Biological characteristics
4.2.1 Length of one-year-old branches
During the dormant period, select 10 one-year-old branches with normal development from different directions outside the crown and measure their lengths. The results are expressed as the average value, accurate to 0.1cm
4.2.2 Thickness of one-year-old branches
Use the sample in 4.2.1 to measure the thickness of the branches at 3.0 cm from the base. The result is expressed as the average value, accurate to 0.1 cm. 4.2.3 Leaf length
During the spring when the growth stops, select 5 new shoots from 11 points on the outer circle of the crown, take the 68th leaf from the base, and take a total of 15 leaves. Measure the leaf length. The result is expressed as the average value, accurate to 0.1 cm. 4.2.4 Leaf width
Use the sample in 4.2.3 to measure the maximum width of the leaves. The result is expressed as the average value, accurate to 0.1 cm. 4.2.5 Petiole length
Measure the petiole length in the sample water of 4.2.3. The result is expressed as an average value, accurate to 0.1 cmo4.2.6 Number of flowers in inflorescence
During the inflorescence separation period, select 20 inflorescences from short fruit branches in different directions outside the crown, calculate the number of flower racks in each inflorescence, and express the result as an average value, accurate to 0.1.
NY/T1318—2007
4.2.7 Inflorescence fruit setting rate
During the initial flowering period, mark 100 inflorescences outside the crown, and adjust the number of fruit-setting inflorescences after the fruit falls, and calculate the mass fraction (%) of the total number of marked inflorescences with fruit setting, accurate to one decimal place, 4.2.8 Self-fruitful rate
During the flowering period, mark 100 inflorescences on the outer periphery of the crown, keep 2 first-opened flowers in each flower, pollinate the same plant with pollen, and then bag and isolate them for fruit drop and picking. Adjust the number of fruits and calculate the mass fraction (%) of the total number of fruits to the total number of flowers, accurate to one decimal place. 4.2.9 Short fruit branch ratio
Investigate during the flower bud budding period: count the number of short fruit branches (fruit branch length <5cm) and the total number of fruit branches (including axillary flower buds). The mass fraction of the number of short fruit branches to the total number of fruit branches is the short fruit branch ratio, accurate to 0.1%. 4.2.10 Axillary flower bud ratio
Investigate during the flower bud budding period, count the number of short fruit branches (branch length <5cm) and the total number of fruit branches (including gum flower buds). The mass fraction of short fruit branches to the total number of fruit branches is the short fruit branch ratio, accurate to 0.1%. 4.2.11 Pre-harvest fruit drop degree
The number of fruit drops was counted from 15 days before normal harvest to the time of normal harvest. The pre-harvest fruit drop degree was determined according to the mass fraction of pre-harvest fruit drops to the total number of fruiting branches (including dropped fruit), and was divided into light (mass fraction <10%), medium (10% mass fraction <25%), and heavy (mass fraction 2-5%).
4.2.12 Branching strength
During the growth period, 10 medium-short cut two-year-old cattleyas were selected from outside the crown, and the number of one-year-old branches with a length greater than or equal to 15 cm was recorded. The average number of branches was calculated, and the branching strength was determined by the number of branches. The branching strength was scored as weak (3 branches), medium (3 < 6 branches) and severe (> 6 branches).
4.2.13 Age of fruiting
Start from the year when the scion (or seedling) starts to grow in the seedling, to the time when more than 50% of the plants begin to bear fruit, and the age of fruiting is expressed as “year month day”.
4.2.14 Flower bud initiation period
Observe the initiation of flower buds of umbrella trees, and record the time when about 25% of the top flower buds are swelling, loosening, blooming or exposing, and the expression method is “year month day”.
4.2.15 Leaf bud initiation period
Observe the bud initiation of leaves on the whole tree, and record the time when about 5% of the leaf buds begin to loosen, bloom or expose their buds, and the expression method is “year month day”.
4.2.16 Initial flowering period
Observe the flowering of the whole tree, and record the time when about 5% of the flowers are in bloom, and the expression method is “year month day”. 4.2.17 Full flowering period
Observe the flowering of the whole tree, record the time when about 50% of the flowers are in bloom, expressed as "year-month-day". 4.2.18 Final flowering period
Observe the flowering of the whole tree, record the time when about 05% of the flowers are in bloom and 75% of the petals are in full bloom, expressed as "year-month-day". 4.2.19 Fruit maturity period
Record the time when about 75% of the fruits of the whole tree are ripe, expressed as "year-month-day". 4.2.20 Leaf fall period
Record the time when about 75% of the petioles of the whole tree fall off or the petiole abscission layer is formed, expressed as "year-month-day". 4.3 Fruit traits
4.3.1 Single fruit weight
NY/T 1318-2007bzxz.net
During the fruit maturity period, randomly pick 10 typical fruits on the outer periphery of the crown, weigh them, and calculate the average single fruit weight, accurate to 0.1g. 4.3.2 Fruit shape index
Measure the maximum longitudinal diameter and maximum transverse diameter of the fruit in 4.3.1, calculate the ratio of the longitudinal diameter to the transverse diameter, and express the result as a flat hook value, accurate to 0.01.
4.3.3 Background color
Use the standard colorimetric card to measure the background color of the fruit in 4.3.1 according to the maximum similarity principle, and 4.3.4 Cover color
Use the standard colorimetric card to measure the maximum similarity principle 4.3.1 The color of the fruit cover. 4.3.5 Coloring degree
Observe the coloring degree of the fruit in 4.3.1, which is divided into partial coloring, full coloring (more than 90% of single fruit). 4.3.6 Coloring type
Observe the coloring type of the fruit with partial coloring in 4.3.1, which is divided into stripe, flake, and mixed type (stripes and flakes mixed together).
4.3.7 Fruit rust position
Observe the position of the fruit rust in 4.3.1, which is divided into the center, the peduncle, and the ketone. 4.3.8 Sepal state
Observe 4 .3.1 The sepal status of the fruit is divided into box preservation (sepals are basically intact), residual (part of the sepals are sticky, folded, and residual), and detached (no sepals are preserved).
4.3.9 Seal posture
Observe the sepal posture of the fruit in 4.3.1, which can be divided into upright, curled, and aggregated. 4.3.10 Fruit pedicel length
Measure the fruit pedicel length of the fruit in 4.3.1. The result is expressed as the average value, accurate to 0.1cm. 4.3.11 Fruit pedicel thickness
Measure the fruit pedicel thickness of the fruit in 4.3.1. The result is expressed as the average value, accurate to 0.1c ms4.3.12 Wax
Observe the surface of the fruit in 4.3.1 to determine whether there is wax, indicating "no" or "yes". 4.3.13 Fruit powder
Observe and touch the surface of the fruit in 4.3.1 to determine whether there is fruit powder, indicating "no" or "yes". 4.3.14 Fruit shape
Cut the fruit in 4.3.1 longitudinally from the middle, and determine the shape of the middle section according to the principle of maximum similarity based on Figure 6. The fruit shape is divided into near-viewing cone
rainbow cone
long-back cone
Figure 6 Fruit shape
NY/T 13182007
round, oblate, oblong, elliptical, oval, conical, short conical, long conical, cylindrical, oblique 4.3.15 Flesh color
Observe the freshly cut flesh in 4.3.14 and determine the flesh color using the standard colorimetric card according to the principle of maximum similarity. 4.3.16 Stem pit depth
Use the cut fruit in 4.3.14 and measure the length of ac(bd) according to Figure 7. The length of ac is the depth of the stem, expressed as the average value, accurate to 0:1mm.
4.3.17 Stem width
Use the cut fruit in 4.3.14 to measure the length of ab(cd) according to Figure 7. The length of ab is the stem width, expressed as an average value, accurate to 0.1mmz
4.3.18 Calyx depth
Use the cut fruit in 4.3.14 to measure the length of eg(th) according to Figure 7. The length of e is the calyx depth, expressed as an average value, accurate to 0.1mme
4.3.19 Calyx width
Use the cut fruit in 4.3.14 to measure the length of ef(gh) according to Figure 7. The length of cf is the stem depth, expressed as an average value, accurate to 0.1 ruas
Figure 7 Depth and breadth of peduncle (calyx) pit
4.3.20 Fruit pulp hardness
Measure the hardness of peeled fruit pulp on the positive side of 4.3.1 fruit with a fruit hardness meter, calculate the average value, accurate to 0.1kg/cm24.3.21 Fruit pulp texture
Taste the samples in 4.3.15, the fruit pulp texture is divided into soft, soft, crisp, hard, hard. 4.3.22 Fruit pulp flavor
Taste the samples in 4.3.15, the fruit pulp flavor is divided into sweet (sweet taste with no or almost no sour taste), light sweet (very light sweet taste, no or almost no sour taste), sweet and sour (less sour taste and more sweet taste), slightly sour (slightly sour taste, almost no sweet taste) and sour (strong sour taste, no or almost no ester taste). 4.3.23 Flesh coarseness
Taste the samples in 4.3.15. The flesh can be divided into fine, medium and coarse. 4.3.24 Aroma
Randomly pick 10 typical ripe fruits outside the tree canopy. After storing them at room temperature for 7 days, determine the flesh aroma through nose membrane. The aroma can be divided into none (none), light (slightly fragrant) and strong (strong).
4.3.25 Soluble solid content
According to GB/T12295:
4.3.26 Soluble sugar content
According to GB/T6194
4.3.27 Titratable acid content
According to GB/T12293
4.3.28 Fruit core size
NY/T 1318—2007
Randomly pick 10 mature typical fruits around the outer solid of each tree, cut them horizontally along the equator of the fruit, and determine the relative position of the outer end of the heart chamber to the fruit radius. They are divided into small (less than 1/3 of the fruit radius), medium (1/3-1/2 of the fruit radius), and large (more than 1/2 of the fruit radius).
4.3.29 Ventricular state
Use the sample cut in 4.3.38 to observe the state of ventricular closure, which can be divided into closed, half-open, and fully open. 4.3.30 100-grain weight
Randomly select 100 full seeds, place them in a naturally windy room, and weigh them to the nearest 0.1g. 4.4 Disease and pest resistance
4.4.1 Resistance to apple tree rot
See Appendix A.
4.4.2 Resistance to apple fruit ring disease
See Appendix B.
4.4.3 Resistance to apple leaf spot
See Appendix C
4.4.4 Resistance to apple fruit borer
See Appendix D.
4.4.5 Resistance to hawthorn spider mite in apple trees
See Appendix E.
NY/T1318--2007
A.1 Scope
Appendix A
(Informative Appendix)
Identification of resistance to apple rot
This appendix applies to the identification of resistance of apple germplasm resources to rot of fruit tree. A.2 Steps
A.2.1 Preparation of inoculum
Taking apple tree rot pathogen (Val. samuli) from diseased trees in the field, cultured in PTA medium (thickness of about 3 mm) at 26±1℃ for 7 days, and then used.
A.2.2 Inoculation method
In spring or autumn, cut the trunks of 10 seedlings of the same age and growth vigor (diameter can be greater than or equal to 2.0, length about 20cm), cleaned with 0.2% samul detergent, rinsed with water for 3min, and set aside. Use a 0.5cm diameter puncher to evenly punch 4 holes (deep to the wood) on one side of the trunk of each seedling (deep to the wood), add 0.4% nitrogen water (25%--28%) in the holes, and spread it evenly to the surrounding bark edges, and leave it indoors for 1h. Use a transfer ring with a diameter of 0.5 cm to punch holes on the edge of the culture colony, transfer the bacterial cake into the hole and compact it, and cover the surface with a wet cotton ball: put the inoculated ten (inoculated hole facing up) into a porcelain plate covered with wet filter paper, cover with plastic cloth to keep it moist, and place it in a 26℃ constant temperature box to keep the filter paper moist. 15 days after inoculation, adjust the number of diseased holes. A.3 Calculation formula
The incidence rate () is expressed as mass fraction (%) and is calculated according to formula (A.1): a= ±1 ×100%
The value of the inoculated disease, in units: the total value of the inoculated holes, in units.
Take the average value of 3 repeated measurements as the measurement result, and retain it to one decimal place. 4.4 Evaluation criteria
See Table A.1
Table A.1 Evaluation criteria for identification of resistance to apple rot Mass fraction of incidence rate (±)/%
10.0
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