韓国産イチゴ新品種の特性と貯蔵性の品種間差異  [in Japanese] Varietal Differences of Fruit Quality and Shelf Life in Strawberry Cultivars Developed in Korea  [in Japanese]

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Author(s)

    • 松本 和浩 MATSUMOTO Kazuhiro
    • 忠南大学校農業生命科学大学園芸学科 Department of Horticulture, College of Agriculture and Life Science, Chungnam National University
    • 李 忠〓 LEE Chung-Hyun
    • 忠南大学校農業生命科学大学園芸学科 Department of Horticulture, College of Agriculture and Life Science, Chungnam National University
    • 千 種弼 [他] CHUN Jong-Pil
    • 忠南大学校農業生命科学大学園芸学科 Department of Horticulture, College of Agriculture and Life Science, Chungnam National University
    • 金 泰日 KIM Tae-Il
    • 忠南農業技術院論山イチゴ試験場 Nonsan Strawberry Experiment Station, Chungnam Agricultural Research and Extension Services
    • 黄 龍洙 HWANG Yong-Soo
    • 忠南大学校農業生命科学大学園芸学科 Department of Horticulture, College of Agriculture and Life Science, Chungnam National University

Abstract

韓国産イチゴ品種'Mae-hyang','Seol-hyang'および'Keum-hyang'と'章姫'を4℃または20℃で4日間貯蔵し,果肉硬度,可溶性固形物濃度,滴定酸度,アントシアニン濃度および糖組成の品種間差異を調査した.各品種の糖組成をみると'Mae-hyang'および'Keum-hyang'はスクロースが,'Seol-hyang'および'章姫'はフルクトースとグルコースが主体であった.また糖蓄積型ごとに各貯蔵温度における糖組成の変化が異なることが明らかになった.低温貯蔵によりいずれの品種も果肉硬度が上昇したが,特に'Mae-hyang'において顕著であった.また,'Mae-hyang'は貯蔵温度にかかわらず酸含量および糖酸比の変化が少なく,20℃貯蔵区における総可溶性糖含量の低下も他品種比べ少なく,安定した貯蔵品質を示した.一方,'Seol-hyang'は他品種に比べ20℃貯蔵区において酸含量の上昇と糖酸比の低下が起こりやすかった.また,'Keum-hyang'はいずれの貯蔵区でもアントシアニン濃度が高く,4℃貯蔵区でも糖含量の低下がみられた.これらの結果より,'Mae-hyang'が他の韓国産所品種に比べ貯蔵中の硬度と品質を保ちやすい長期貯蔵に適した品種であると認められた.

Varietal differences of fruit firmness, soluble solids concentration, titratable acidity, anthocyanin concentration and soluble sugar composition as influenced by storage temperature were evaluated in 4 strawberry cultivars including 'Mae-hyang', 'Seol-hyang', 'Keum-hyang' and 'Akihime'. The major soluble sugar in 'Keum-hyang' and 'Mae-hyang' was sucrose whereas 'Seol-hyang' had a higher concentration of reducing sugars such as fructose and glucose as shown in the Japanese cultivar, 'Akihime'. Moreover, changes in sugar composition at each storage temperature differed according to the major soluble sugar. The levels of fruit firmness were increased by low temperature storage in all cultivars, and 'Mae-hyang' showed a remarkable increase. 'Mae-hyang' showed limited change in the acid concentration and sugar/acid ratio during both 4℃ and 20℃ storage. Furthermore, the decrease in the total soluble sugar in 'Mae-hyang' during 20℃ storage was less than those in the other 3 cultivars. Thus, the shelf life of 'Mae-hyang' strawberry is longer than those of the other cultivars examined. However, the changes in acid concentration and sugar/acid ratio of 'Seol-hyang' at 20℃ storage occurred earlier than those in the other cultivars. 'Keum-hyang' showed a high concentration of anthocyanin at both 4℃ and 20℃ storage and the soluble sugar concentration decreased even at 4℃ storage. These findings indicated that 'Mae-hyang' had a great potential for long term transport because a firm texture and stable quality were well maintained.

Journal

  • Horticultural research (Japan)

    Horticultural research (Japan) 7(2), 293-297, 2008-04-15

    園芸学会

References:  10

Cited by:  1

Codes

  • NII Article ID (NAID)
    110006649720
  • NII NACSIS-CAT ID (NCID)
    AA11608561
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13472658
  • NDL Article ID
    9476364
  • NDL Source Classification
    ZR7(科学技術--農林水産--農産)
  • NDL Call No.
    Z74-C757
  • Data Source
    CJP  CJPref  NDL  NII-ELS  IR  NDL-Digital 
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