ウンシュウミカンの着色に及ぼす温度 と果实の糖集积の影响 - j-stage .pdfVIP

園 学 雑.(J.Japan.Soc.Hort.Sci.)62(4):725-731.1994. ウンシュウミカ ンの着色 に及ぼす温度 と果実の糖集積の影響 高木敏彦 ・向井啓雄 ・市川珠世 ・鈴木鐵男 静 岡大学農学部　 422　静 岡市大谷836 Effects of Temperature and Sugar Accumulation in Fruits on Color Development of Satsuma Mandarin Toshihiko Takagi, Hiroo Mukai, Tamayo Ichikawa and Tetsuo Suzuki Faculty of Agriculture, Shizuoka University, Ohya, Shizuoka 422 Summary Color development of satsuma mandarin fruit grown under different temperature condi- tions in autumn was investigated in relation to the changes in sugar content and composi- tion in the peel and juice. 1. The sugars in the juice and peel were primarily sucrose, glucose and fructose. Sugar content of the peel increased rapidly from late-September, following that of the juice; the increase was mainly due to a rapid increase in reducing sugars. 2. A lower temperature during coloring stage resulted in greater accumulation of total sugar in both the juice and peel. It also resulted in an accumulation of sucrose in the juice, and reducing sugars in the peel. High temperature tended to delay the degreening process which was accompanied by a small sugar accumulation in the peel. 3. Color development of the peel was pursued in an in vitro culture where the peel discs were placed on an agar medium containing various ratios of sugars. A high propor- tion of reducing sugars to sucrose in the medium promoted degreening. 緒 言 報告 はきわめて少 な く,着色 について論議 を深めるた カ ンキツ果実 の着色 と温度条件 の関係 については多 めには さらに詳細 な調査 を進 める必要がある.そ こで くの報告 が見 られ,地 温(Sonnenら,1979),気温