異なる栽培管理方法で生産されたウンシュウミカンの嗜好性(普及・教育・利用)  [in Japanese] Preference of Satsuma Mandarin Grown by Different Managing Methods(Human Issues & Methodology in Horticulture)  [in Japanese]

シートマルチ栽培したウンシュウミカン園などで発生するキク形状を有する果実に対する消費者の嗜好性を評価するため,マルチ栽培で生産されるキク形状を有さない果実(マルチタイプI)とキク形状の果実(マルチタイプII),および露地栽培で生産される果実(露地タイプ)について,16歳以上の309名を対象にアンケートを実施し302名(男127名,女175名)の有効回答を得た.その結果,マルチタイプIIの支持が64.5%で最も高く,マルチタイプI (19.9%),露地タイプ(15.6%)と続いた.選んだ理由には甘み,糖酸のバランスがあげられた.各タイプの支持者を年齢・男女別に分けて支持の特性を分析したところ年齢が高くなるほど女性を中心にマルチタイプを好むことが明らかになった.甘みに対する評価はタイプ支持者間で異なったが,いずれのタイプ支持者も酸に対する評価では差はなかった.形状・外観では露地タイプ,マルチタイプIを支持したグループはマルチタイプIIを劣ると判断したもののマルチタイプIIを支持したグループはタイプ間の差は小さいと判断した.剥皮性についてはいずれのタイプ支持者もマルチタイプIIが劣るとした.本アンケートの結果から供試した3タイプの果実の中ではマルチ栽培により発生したキク形状を有するウンシュウミカン果実の嗜好性が総合的に見て高いことが示唆された.

A survey to determine preferences among Japanese consumers for Satsuma mandarin (Citrus unshiu Marcow.) produced by different managing methods or cultural practices was carried out. Respondents included this study were aged 16 (sixteen) years and above ; the sample size was 302 of which 127 were males and 175 were females. The fruit production systems under which fruits used in the study were three and they included, Production in open field under conventional management ; Water stress-type I-water stress irrigation system without creasing feature ; Water stress-type II-water stress irrigation system with creasing feature. Both water stress production types involved growing fruits in open fields that were covered with a water permeable sheet. Of the three systems, fruits produced under type II system had the highest preference at 64.5%, this was ascribed to the fruits having nice flavor and a favorable sugar to acid ratio. The second most preferred fruits were those produced under Water stress type I system, with a 19.9% preference. Conventionally produced fruits had the lowest preference (15.6%). Preference of Water stress type II fruits increased with respondents' age, this trend was clearly demonstrated with respect to female respondents. There is a great difference in respondents' reaction to sweetness among those production systems. However, with respect to sourness no differences were detected relative to all the three production systems. As for appearance, respondents mostly preferred Water stress type I fruits or conventionally produced fruits and considered Water stress type II fruits as inferior. Water stress type II fruits were considered the least easy to peel.