One of the most notable old cultivars still used today for canning and jam production and cited in recipes dating back to the end of the nineteenth century is the plum ‘Prugna di Lentigione’ grown in the Reggio Emilia Province of northern Italy’s Emilia-Romagna Region. We undertook a two-year investigation via comparative phenological, pomological and molecular analyses to determine genotype, clonal populations, tree sanitary status and fruit quality. The survey was also extended to similar cultivars earmarked for the same uses, for a total of 14 accessions. The results made it possible to check the identity of and synonymies with other old cultivars cited in monographs of plums grown in Italy during the last 50 years.
The High-Quality “Prugna di Lentigione” Processing Plum / M. Grandi Jr.; M. Grandi; S. Lugli; S. Venturi; S. Sansavini. - STAMPA. - 874:(2010), pp. 63-67. (Intervento presentato al convegno Proceeding of the Ninth International Symposium on Plum and Prune Genetics, Breeding and Pomology tenutosi a Palermo nel 16-19 marzo 2008).
The High-Quality “Prugna di Lentigione” Processing Plum
GRANDI, MICHELANGELO;GRANDI, MARCO;LUGLI, STEFANO;VENTURI, SERENA;SANSAVINI, SILVIERO
2010
Abstract
One of the most notable old cultivars still used today for canning and jam production and cited in recipes dating back to the end of the nineteenth century is the plum ‘Prugna di Lentigione’ grown in the Reggio Emilia Province of northern Italy’s Emilia-Romagna Region. We undertook a two-year investigation via comparative phenological, pomological and molecular analyses to determine genotype, clonal populations, tree sanitary status and fruit quality. The survey was also extended to similar cultivars earmarked for the same uses, for a total of 14 accessions. The results made it possible to check the identity of and synonymies with other old cultivars cited in monographs of plums grown in Italy during the last 50 years.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
