| 西藏辣椒引种品比试验 |
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| 引用本文： | 刘玉红.西藏辣椒引种品比试验[J].辣椒杂志,2013(4):17-19. |
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| 作者姓名： | 刘玉红 |
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| 作者单位： | 西藏自治区农牧科学院蔬菜研究所,拉萨850032 |
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| 摘 要： | 为筛选适合西藏种植的辣椒品种，对引进的O8H3、O4H7、O5H16、O6H15等4个参试品种进行品比试验，并以当地主栽品种华美1号为对照（CK）。试验结果表明，O4H7、O6H15与华美1号（CK）熟性接近，为早熟品种，具有提前上市的优势，而O8H3、O5H16相比CK成熟较晚，但后期表现坐果集中，具有较好的丰产性；除O4H7品种微辣外，其余品种都为西藏消费者所喜爱的辣味品种；从抗逆性、抗病性、辣味等方面综合评比．引进的4个品种均适合在西藏地区推广种植。
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| 关 键 词： | 西藏 辣椒 引种 品比试验 |
The Comparative Test of Some Introduced Hot Pepper Varieties in Tibet |
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| Liu Yuhong.The Comparative Test of Some Introduced Hot Pepper Varieties in Tibet[J].Journal of China Capsicum,2013(4):17-19. |
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| Authors: | Liu Yuhong |
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| Institution: | Liu Yuhong ( Institute of Vegetables, Tibet Academy of Agricultural and Animal Sciences, Lhasa 850032, China) |
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| Abstract: | This test was conducted to select new hot pepper varieties suitable for cultivation in Tibet. Four varieties such as O8H3, O4H7, O5H16 and O6H15 introduced in 2OO9 from Chinese Academy of Agricultural Sciences and a main local variety Huamei 1 （CK） were compared in the test. The results showed that O4H7, O6H15 and the CK were similar in maturity and early mature varieties for earlier marketing, while O8H3 and O5H16 were later in maturity than the CK, but they performed full fruiting at the late growth stage and good yielding. The others with good pungency were favorite varieties for Tibet＇s consumers except O4H7 with gentle pungency. And the four varieties introduced could be suitable for production in Tibet on the basis of the comprehensive appraisal of the general resistance, disease resistance, pungent taste and so on. |
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| Keywords: | Tibet hot pepper variety introduction comparative test |
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