Tomato의 品質에 關한 硏究 : 第一報 開化時期別 成熱日數와 積算溫度가 Tomato의 果實硬度에 미치는 影響 Part 1. The effect of blooming period number of repening day and accumulated temperature on hardness of tomato = Study on the Quality of Tomato(dycnpersicon esculentum, var commune)

국문 초록 (Abstract)

Tomato栽培에서 開化時의 평균온도가 成熟期間및 硬度에 미치는 影響을 규명코저 本 試驗을 수행하였던바 그결과를 요약하면 다음과 같다.
1. 開化時期에 關係없이 平均溫度가 높을수록 成熟期間이 단축되었다.
2. 成熟期間이 지연될수록 果實의 硬度응 높아졌다.
3. 開化가 同一할 경우 적당한 種算溫度범위내에서 80%程度가 1∼2日內에 成熟되는 경향이었다.
4. 成熟期間은 35日에서 60日 程度였고 溫度의 영향을 많이 받았다.

다국어 초록 (Multilingual Abstract)

In order to find out the effect average temperature in flowering on ripening period and hardness in culture of tomato, this experiments were carried out. The results are as follows;
1. Without relation with flowering period. average temperature was the higher, ripening periods were the shorter.
2. As the ripening period was postponed hardness of fruits was increased.
3. When flowering at the same time it was about 80% to ripen in a day or two.
4. It was taken about 35∼60days to fully ripen and there was significant relation between ripening period and temperature.