A New Processing Variety of Jerusalem Artichoke —‘Qingyu No.3’
LI Yi1, 2, SUN Xue-mei3, ZHONG Qi-wen1, 2, LI Li1, 2*
1Jerusalem Artichoke Research and Development Center, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, Qinghai, China; 2Qinghai Provincial Key Laboratory for Heredity and Psychology of Vegetables, Xining 810016, Qinghai, China; 3Scientific Research Administration Department, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, Qinghai, China
Abstract：Jerusalem artichoke‘Qingyu No.3’as a superior new processing variety, was developed by systematic selection. The tubers are big with white skin and tiny amount hair roots. The average tuber weight is 50 g. Its tubes are distributed in a cluster, and are easy to be grub. The tubers are of superior quality. The content of raw protein was 1.79 %, crude fiber was 1.52 %, crude fat was 0.11 %, sugar was 18.28 %, water was 77.80 %. It has high yield and its output can reached 41.4 t?hm-2 and 34.6 t?hm-2 in irrigated areas and low level dry areas.
李屹,孙雪梅,钟启文,李莉. 加工型菊芋新品种青芋3号的选育[J]. 中国蔬菜, 2011, 1(10): 100-102.
LI Yi1, 2, SUN Xue-mei3, ZHONG Qi-wen1, 2, LI Li1, 2*. A New Processing Variety of Jerusalem Artichoke —‘Qingyu No.3’. , 2011, 1(10): 100-102.
