| 6个不同可可品系（品种）比较试验 |
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| 引用本文： | 李付鹏,伍宝朵,吴刚,朱自慧,秦晓威,赖剑雄.6个不同可可品系（品种）比较试验[J].热带作物学报,2021,42(6):1625-1631. |
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| 作者姓名： | 李付鹏 伍宝朵 吴刚 朱自慧 秦晓威 赖剑雄 |
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| 作者单位： | 1. 中国热带农业科学院香料饮料研究所,海南万宁 5715332. 农业农村部香辛饮料作物遗传资源利用重点实验室,海南万宁 5715333. 海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁 571533 |
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| 基金项目： | 国家自然科学基金面上项目(31670684);中国热带农业科学院基本科研业务费专项资金项目(1630142017017) |
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| 摘 要： | 可可作为重要的特色热带经济作物,目前国内主栽品种单一,为鉴定筛选出优异的可可品系,以培育我国可可新优品种。本研究以XYS-1、XYS-2、XYS-3、XYS-4、XYS-5、‘热引4号’等6个可可品系（种）为材料,在海南万宁对其植物学、农艺和品质性状进行比较试验。结果表明：XYS-5果实成熟周期最长达192 d,XYS-1果实成熟周期最短仅为162 d;XYS-4果实长度最长,平均达到218.27 mm,与其他5个品系（种）差异显著;XYS-2的产量最高,平均单果种子干重为46.48 g,平均单株结果量为59个;XYS-2的产量除与’热引4号’差异不显著外,与XYS-1、XYS-3、XYS-4、XYS-5差异均显著;XYS-5可可脂含量最高,平均值达51.27%,显著高于’热引4号’,XYS-1可可脂含量最低,平均值为43.67%。XYS-2、XYS-4品系植株长势强、产量高、品质稳定,可作为可可新品系（种）在海南进行扩大种植和示范推广。
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| 关 键 词： | 可可 品系比较 农艺性状 产量 品质 |
| 收稿时间： | 2020-06-23 |
Comparison Experiment of Six Different Cacao (Theobroma cacao L.) Strains / Varieties |
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| LI Fupeng,WU Baoduo,WU Gang,ZHU Zihui,QIN Xiaowei,LAI Jianxiong.Comparison Experiment of Six Different Cacao (Theobroma cacao L.) Strains / Varieties[J].Chinese Journal of Tropical Crops,2021,42(6):1625-1631. |
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| Authors: | LI Fupeng WU Baoduo WU Gang ZHU Zihui QIN Xiaowei LAI Jianxiong |
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| Institution: | 1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China2. Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture and Rural Affairs, Wanning, Hainan 571533, China3. Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China |
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| Abstract: | Cacao is an important tropical economic crop, however, the current main varieties are limited in China. The critical task is to identify the excellent cacao strains and cultivate new cacao varieties. The comparison experiment was performed to investigate the different performance of botanical, agronomic and quality traits among the six cacao strains/varieties (XYS-1, XYS-2, XYS-3, XYS-4, XYS-5, ‘Reyin No.4’ in Wanning, Hainan. XYS-5 had the longest fruit ripening period, up to 192 days, while the shortest fruit ripening period was XYS-1, only 162 days. The average fruit length for XYS-4 was 218.27 mm, and significantly higher than other five strains/varieties. XYS-2 showed highest yield, with dry seed weight per fruit of 46.48 g and fruit number per plant of 59. There were no big differences between XYS-2 and ‘Reyin No.4’, but there were significant differences between XYS-2 and others. Cocoa butter content for XYS-5 was 51.27%, significantly higher than that of ‘Reyin No.4’ variety, while XYS-1 had the lowest cocoa butter content with 43.67%. Among the six strains/varieties, XYS-2 and XYS-4 which showed better performance in plant growth potential, yield and quality, and suitable to popularize and cultivate in Hainan island. |
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| Keywords: | cacao strain comparison agronomic traits yield quality |
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