A new Chinese bayberry cultivar Dingshuo

Dingshuo is a new Chinese bayberry (Myrica rubra) cultivar, selected and bred from an excellent large-fruited seedling mutant of Ding'ao orchard. Following approximately 30 years of systematic observation and evaluation of the mother tree and its offspring, it is believed that the characteristics of the variety are stable and consistent. Upon full maturation, it is spherical with a greenish-yellow fruit stalk length of 3.82 cm, featuring a red pedunculated convexring, the fruit surface is bright red with uniform coloring, the flesh columns are rounded and obtuse, the average fruit weight is 22.3 g, the edible percentage is 94.63%, the soluble solids content is 12.8%, the total acidcontent is 7.56 g · kg- 1 , the soluble sugar content is 6.88%, the reducing sugar content is 2.82 g · 100 g-1 , and the vitamin C content is 11.30 mg · 100 g- 1 . Consequently, the mature fruit offers a pleasant balance of sweetness and acidity, possessing a unique and distinctive flavor. This cultivar bears pistillate (female) flowers, with the pistils exhibiting a“V”shape; the pistillate inflorescences are cylindrical, measuring 13.44 mm in length and 1.50 mm in diameter. For the Dingshuo bayberry cultivar, flower bud break occurs in late February, with initial flowering and peak flowering periods both taking place in early March. The final flowering period and young fruit stage fall in mid-March, and fruit ripening occurs in early June. The tree vigor is moderate to strong, with a large crown, dense shoots, and a round or semi-round tree shape. It mainly bears fruit on medium and short fruiting branches, featuring uniform fruit distribution and no obvious biennial bearing. In the Wenzhou region of Zhejiang Province, the fruit maturation period for this cultivar is relatively stable, typically concentrated between early and mid- June. The harvesting period is short, allowing for convenient concentrated harvesting. Dingshuo has stronger tree vigor and stress resistance than Ding'ao. Generally, it enters the stable fruiting period 5-7 years after top-grafting, with an average yield of 700 kg · 666.7 m- 2 approximately. It is suitable for cultivation in Zhejiang Province as well as all Chinese bayberry- suitable regions across China, with the preferred soil being loose, welldrained sandy red soil or yellow soil. For orchard establishment, it is recommended to select gravelly red-yellow soil that features deep layers, adequate moisture, and a pH range of 4.5-6.5. Meanwhile, the natural sod system should be adopted for orchard soil management. For seedling propagation, grafting is the primary method. It can be planted in from mid-February to mid-March or between October and November, with a density of 20-25 plants per acre. No specific specifications are required for the arrangement of male plants in the orchard, which follows the same standard as that of the Ding'ao. In terms of fertilizer and water management, the primary strategy for young trees prioritizes promoting vigorous vegetative growth, whereas the core objective for mature trees centers on enhancing fruiting, increasing yield, and optimizing fruit quality. Dingshuo has strong stress resistance. It needs enhancing tree vigor and ensuring proper ventilation and light penetration in the canopy. During the winter season, significant emphasis should be placed on orchard sanitation to minimize sources of pests and diseases. Throughtout the growing period, priority should be given to biological and physical control methods; chemical controls should be employed only when absolutely necessary, and strict adherence to pesticide safety intervals is mandatory to ensure the safety of the fruit for consumption.