Journal of Zhejiang Agricultural Sciences ›› 2026, Vol. 67 ›› Issue (2): 400-404.DOI: 10.16178/j.issn.0528-9017.20240866

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Optimization of fruit setting rate method for citrus hybridization

HUANG Xiu(), KE Fuzhi(), SUN Lifang, NIE Zhenpeng, CUI Changjiang, WANG Luoyun   

  1. Zhejiang Citrus Research Institute,Zhejiang Branch of National Center for Citrus Variety Improvement,Taizhou 318026,Zhejiang
  • Received:2024-11-11 Online:2026-02-28 Published:2026-03-07

Abstract:

In order to improve the fruit setting rate for citrus hybridization,two hybrid combinations were prepared with the citrus variety Hongmeiren as the female parent and the citrus varieties Ganping and cocktail grapefruit as the male parents,and the effect of gibberellin spraying period on the quality and fruit setting rate of citrus hybrid fruits was studied. The results showed that for the hybrid combination of Hongmeiren× Ganping and Hongmeiren × cocktail grapefruit,the fruit setting rate of pollination spraying treatment were 43.30% and 46.36%,respectively,which were significantly(p<0.05)higher than those of the control(21.20%,27.44%)and young fruit spraying treatments(23.93%,29.61%). The fruit solid-acid ratios of pollination spraying treatment of the two hybrid combinations were 26.17 and 26.21,while the fruit solid-acid ratios of young fruit spraying treatment were 23.35 and 24.40,which were significantly higher than those of the control(18.92,21.77). The results indicated that spraying 50 mg·L-1 gibberellin within 1-2 h after pollination could significantly improve the fruit setting rate and fruit quality of hybrid fruits,and showed the same promoting effect on the hybrid combination with large differences in pollen viability of male parents. The results showed that it was feasible to spray 50 mg·L-1 gibberellin within 1-2 h after pollination to improve the fruit setting percentage of hybrid fruits in the process of citrus cross breeding.

Key words: citrus, cross breeding, fruit setting rate, gibberellin, pollen viability, solid-acid ratio

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