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포도 품종별 과립 성숙에 따른 당 조성 및 품질 변화 비교
마쓰모토가즈히로(Kazuhiro Matsumoto),김병기(Byung-Ki Kim),부티킴완(Vu Thi Kim Oahn),서정학(Jeong-Hak Seo),윤홍기(Hong-Ki Yoon),박문균(Mun-Kyun Park),황용수(Yong-Soo Hwang),천종필(Jong-Pil Chun) 한국원예학회 2007 원예과학기술지 Vol.25 No.3
Berry quality, coloration and sugar accumulation pattern were examined in 6 varieties of grape (Vitis labruscana B.) during ripening after verasion. Considerable drops of berry firmness (<10 N) and titratable acidity (<0.5%) were found at ripening stage, while the content of soluble solids was significantly increased along with the ripening process. Total levels of anthocyanin content among the cultivars were different, the concentration of anthocyanin sharply increased coinciding with the sugar accumulation in berries showing high correlation (r=0.956, P<0.01) with maturity index (brix/acid) regardless of cultivars. L value of berry skin decreased after veraison. Correlations between color index for red grape (CIRG) and sugar/acid ratio were found in cultivars including ‘Campbell Early’ (r=0.802, P<0.05), ‘Kyoho’ (r=0.853, P<0.01), and ‘Heukguseul’ (r=0.832, P<0.05). Sugar analysis of extractable juice by HPLC revealed that cultivars such as ‘Delaware’, ‘Campbell Early’, ‘Kyoho’, ‘Heukguseul’, and ‘MBA’ belonged to reducing sugar accumulating group at maturity and ‘Sheridan’ showed sucrose accumulation one. The rapid accumulation of glucose at ripening in former cultivars resulted in the increase of glucose/fructose ratio. These characteristic pattern of sugar accumulation may have a potential for the development as objective ripening index.
‘신고’ 배 저장 중 바람들이 발생에 따른 세포벽 특성
심훈기(Hoon-Ki Shim),서정학(Jeong-Hak Seo),문승주(Seung-Joo Moon),한창훈(Chang-Hoon Han),마쓰모토가즈히로(Kazuhiro Matsumoto),황용수(Yong-Soo Hwang),천종필(Jong-Pil Chun) 한국원예학회 2007 원예과학기술지 Vol.25 No.3
We examined physiological and chemical characteristics of pithiness disorder occurred in stored ‘Niitaka’ pears (Pyrus pyrifolia Nakai). Pithiness disorders were increased as low temperature storage time passes and those were prominent in the fruits of full ripe which increased disorder up to 80% for 4 months of storage. Anatomical changes observed by stereomicroscope in damaged tissues showed an extent of cell collapse and cavity formation. The weights of disordered fruits were lower than those of unaffected ones when compared with fruit size. Analysis of pithiness tissues showed almost 40% of firmness drop when we compared to sound tissue. The amount of water-, trans-l,2-cyclohexanediamine-N,N,N',N'-tetra-acetic acid (CDTA)-, and sodium carbonate-soluble pectic polysaccharides and 4% KOH soluble hemicellulosic fraction increased as pithiness disorder extended. But the depolymerizations of high molecular-mass cell wall pectic-and hemicellulosic polysaccharides were not prominent in the disordered tissues while a slight difference was found between unaffected and disordered fruits. Results indicated that the depolymerization of cell wall components were not the major cause of pithiness disorder during low temperature storage in ‘Niitaka’ pears.