Breeding report of a mid-ripening yellow nectarine cultivar Huyoutao 019

Abstract: Huyoutao 019 is a mid-ripening yellow nectarine cultivar (Prunus persica L.) bred by artificial pollination between Huanxiang and Huyoutao 018 in 1999. In March of 2001, the seedlings were planted at fruit experimental field of Shanghai Academy of Agricultural Sciences. a seedling numbered Huyoutao 283 was selected in 2006 for its delicious eating quality and stable yield. Huyoutao 283 was tested at two sites of Zhuanghang of Fengxian and Huinan of Pudong for regional adaptability in 2017, and it was finally named as Huyoutao 019 and granted certificate by the forest variety validation of Shanghai in 2021. The tree was middle vigorous, the canopy was half-opening, and the bud burst rate and branching ability were moderate. The new branches were green to dark-red in color, and the leaves were long elliptic-lanceolate in shape with yellow-green color. It was self-fertile. The matured fruit was round with two symmetrical halves, and fruit shape index was 0.97-1.05. The top of the fruit was flat with slight shallow cavity and middle suture line. The peel was hairless and the background was yellow in color with 25%-50% red blush on the surface when matured. The average fruit weight was 171.40 g, and maximum fruit weight was 361 g under thinning fruit condition. The flesh was yellow, the texture was firm with moderate juice and the core of fruit was red. The stone was oval, brown and cling to the flesh. The eating quality was excellent, the soluble solids content was 12.74% and the firmness was 13.52 kg·cm-2 at harvest. The blooming date of Huyoutao 019 normally ranged from late March to early April in Shanghai, and the flowering period could last 8-10 days, which was very similar to that of Huyoutao 018. The fruit ripened from July 12 to July 19, 23-24 d later than Huyoutao 018, and fruit development period was 113-116 d. The open center shape or Y shape would be recommended. Summer pruning should be necessary to balance tree vigor and shape. Fruit thinning should be done to improvefruit size and quality, and fruit bagging would be recommended.