Sugar and Acid Contents in Different Portions of ‘Shiranuhi’ Mandarin Fruit as Affected by Water Stress

다국어 초록 (Multilingual Abstract)

The effect of water stress on sugar and organic acid content in different portions of ‘Shiranuhi’ mandarin fruit ([C. unshiu × C. sinensis] × C. reticulata) was investigated. Soluble solids (SS) was higher in water-stressed fruit than in control fruit in all fruit parts. The gradient of SS in the radial direction in both control and water-stressed fruit was consistently the greatest at the outer portion and the lowest at the central portion. Water stress caused a 9 to 34% increase in sucrose content in all fruit parts compared with control fruit. The radial difference in acidity was the greatest between the mid section and the stylar end, and acidity in the axial direction was higher in the outer than in the central and the middle portions from 216 days after anthesis in water-stressed fruit. Water stress caused a 31 to 84% increase in citric acid and a 0 to 35% decrease in malic acid content in all parts compared with control fruit. Overall, water stress had a negative effect on fruit quality due to increased acidity.

목차 (Table of Contents)

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
• Literature Cited