ブドウ新品種 \u27シャインマスカット\u27

\u27Shine Muscat\u27 is a diploid table grape cultivar derived from V. labruscana Bailey and V. vinifera L. released by National Institute of Fruit Tree Science (NIFTS) in Japan. It has large yellow-green berries, crisp flesh texture, muscat flavor, high soluble solids concentration and low acidity. Its seedless berries can be commercially produced by applying gibberellic acid treatment to flower and fruit clusters in full bloom and 10 to 15 days after full bloom, respectively. Like \u27Kyoho\u27, its vine and fruit clusters seem to be fairly tolerant to fruit ripe rot, downy mildew, and powdery mildew although it is sensitive to anthracnose. \u27Shine Muscat\u27 resulted from a cross of Akitsu-21 and \u27Hakunan\u27 (V. vinifera ) made in 1988. Akitsu-21 is a hybrid of \u27Steuben\u27 (V. labruscana ) × \u27Muscat of Alexandria\u27 (V. vinifera ). The original vine was primarily selected in 1997 in a NIFTS vineyard at Akitsu, and was tested as selection Akitsu-23 in 30 locations of 27 prefectures under the Ninth Grape Selection National Trial initiated in 1999. It was ultimately selected, and released as \u27Shine Muscat\u27 in 2003, and registered as No. 13,891 under the Seed and Seedlings Law of Japan in 2006. The \u27Shine Muscat\u27 fruit ripens in mid to late August, comparable to \u27Kyoho\u27 at Akitsu. Berry weight averaged 10.0g and 12.4g in seeded and seedless fruit production, respectively. The berry has a muscat flavor, and crispy and juicy flesh. Soluble solids concentration and titratable acidity averaged around 19% and 0.4g/100mL, respectively. Acidity is significantly less than \u27Kyoho\u27. Astringency is not sensed. Like \u27Kyoho\u27, berry skin cracking is not likely to occur. Shatter of berries from clusters at full maturity is less than \u27Kyoho\u27. Berry skin can slip but not as easy as in \u27Kyoho\u27. Shelf life is longer than \u27Kyoho\u27. The \u27Shine Muscat\u27 vine is vigorous and seems to have cold hardiness comparable to \u27Kyoho\u27. Fruit set is easy irrespective of the vigor of bearing shoots in seeded fruit production. Flower cluster should be trimmed and berry thinned to obtain attractive fruit clusters as well as in most of the commercial cultivars in Japan. The time required for trimming flower clusters and thinning berries is not long, and is comparable to \u27Kyoho\u27

カキ新品種 \u27貴秋\u27

Kishu\u27 is a pollination constant non-astringent (PCNA) type of Japanese persimmon (Diospyros kaki Thunb.) cultivar released by the National Institute of Fruit Tree Science (NIFTS) of the National Agriculture and Food Research Organization, Japan, in 2003. The fruit is distinguished by its largeness, early ripeness, and no calyx-end fruit cracking habit. \u27Kishu\u27 resulted from the cross \u27Izu\u27 × Akitsu- made in 1984. Akitsu-5 is a PCNA selection from the cross \u27Fuyu\u27 × Okitsu-16. Okitsu-16 is a PCNA selection from the cross \u27Okugosho\u27 × \u27Hanagosho\u27. \u27Kishu\u27 was primarily selected at NIFTS in Akitsu in 1994, designated as Kaki Akitsu-15, and was tested at 29 locations in 28 prefectures under the Fifth Persimmon National Trial initiated in 1996. It was ultimately selected, and released as \u27Kishu\u27 in 2003, and registered as No. 13,540 under the Seed and Seedlings Law of Japan in 2005. The \u27Kishu\u27 fruit ripens in late October, 10 days later than \u27Izu\u27, and 2 weeks earlier than \u27Matsumotowase-Fuyu\u27. Its fruit is flat-shaped, weighing an average of 352g (about 90g more than the fruit of \u27Matsumotowase-Fuyu\u27) at NIFTS in Akitsu. The skin color is redorange at harvest time, having a value of 6.5 on the color chart for \u27Fuyu\u27 (Yamazaki and Suzuki, 1980, Bull. Fruit Tree Res. Stn. A 7:19-44) at the fruit apex. The flesh is moderately coarse and highly juicy. The soluble solids concentration in juice averages 16%, which is comparable to \u27Izu\u27. The fruit is PCNA, that is, its astringency loses naturally and stably on the tree, irrespective of the number of seeds it contains when the tree is grown in warm areas. \u27Kishu\u27 can be commercially grown in almost \u27Fuyu\u27 and \u27Matsumotowase-Fuyu\u27 production areas but its natural astringency loss in fruit is stable in warm parts of the areas. Fruit cracking at the calyx end, which is a serious physiological disorder in \u27Izu\u27 and \u27Matsumotowase- Fuyu\u27, mostly does not occur in \u27Kishu\u27. Very small fruit cracking at the stylar end that hardly affects marketablity occurs. The occurrence of fruit skin darkening, a physiological disorder, in \u27Kishu\u27 was comparable to \u27Matsumotowase-Fuyu\u27 at Akitsu. The ratio of fruit with darkened skin averaged 25%. The shelf life of \u27Kishu\u27 averaged 15 days at ambient temperature in the national trial, which was longer than that of \u27Izu\u27 and comparable to that of \u27Matsumotowase-Fuyu\u27. The tree is moderately vigorous but less vigorous than \u27Fuyu\u27. It is intermediate between upright and spreading in shape. It easily produced many female flowers every year, and few male flowers in the trials. Fruit dropping in the early fruit-developmental stage in June and July was rare for fruit that was subjected to flower thinning at around 13 leaf/ flower ratio. However, its parthenocarpic ability is not high, and planting of pollinizer trees is desirable for stable fruit production. Fruit dropping in the late fruit developmental stage after July is rare in \u27Kishu\u27. Fruit dropping unusually occurs in a late fruit developmental stage depending on environmental conditions

ブドウ新品種 \u27オリエンタルスター\u27

\u27Oriental Star\u27 is a diploid table grape cultivar derived from V. labruscana Bailey and V. vinifera L. released by National Institute of Fruit Tree Science (NIFTS) in Japan. It has large purple berries, crisp flesh texture, high soluble solids concentration and low acidity. Its seedless berries can be commercially produced by applying gibberellic acid treatment to flower and fruit clusters in full bloom and 10 to 15 days after full bloom, respectively. It is sensitive to anthracnose and downy mildew. \u27Oriental Star\u27 resulted from a cross of Akitsu-21 and \u27Ruby Okuyama\u27 (V. vinifera) made in 1989. Akitsu-21 is a hybrid of \u27Steuben\u27 (V. labruscana) x \u27Muscat of Alexandria \u27(V. vinifera). The original vine was primarily selected in 1997 in a NIFTS vineyard at Akitsu, and was tested as selection Akitsu-24 in 33 locations in 30 prefectures under the Ninth Grape Selection National Trial initiated in 1999. It was ultimately selected, and released as \u27Oriental Star\u27 in 2004, and registered as No.14,914 under the Plant Variety Protection and Seed Act of Japan in 2007. The \u27Oriental Star\u27 fruit ripens in late August in Akitsu. Its ripening time was 8 days and 4days later than \u27Kyoho\u27 and \u27Neo-muscat\u27, respectively, in the national trial. Berry weight averaged 10.7 g and 12.4 g in seeded and seedless fruit production in Akitsu, respectively. The berry has a neutral flavor, and crispy and juicy flesh.　Soluble solids concentration and titratable acidity averaged　around 19% and 0.4 g/100 mL, respectively. A cidity is significantly less than that of \u27Kyoho\u27. Astringency is not sensed. Like \u27Kyoho\u27, cracking of the berry skin is unlikely to occur. Shattering of berries from clusters at full maturity is less than that of \u27Kyoho\u27. The berry skin can slip, although not as easily as that of \u27Delaware\u27. Its shelf life is longer than that of\u27 Kyoho\u27. The \u27Oriental Star\u27 vine is vigorous and seems to have cold hardiness comparable to \u27Kyoho\u27. Berry set is easy irrespective of the vigor of bearing shoots in seeded fruit production. Flower clusters should be trimmed and berries thinned to obtain attractive fruit clusters, as is the case for most commercial cultivars in Japan. The time taken to trim flower clusters and to thin berries are not longer than those for \u27Kyoho\u27