CAJ | 학술논문

目的：研究 Hull、Chester 黑莓果实生长发育及品质形成规律。方法通过随机标记和定期取样的方法,对不同发育期Hull、Cheste黑莓果实的形态指标(横经、纵径、果重)和品质指标(总糖、还原糖、总酸、总多酚、总花色苷含量及DPPH·清除IC50)进行比较分析。结果黑莓Hull和Chester果实生长发育期分为三个阶段,第一阶段为快速生长期,持续9~12 d,果实迅速膨大,各营养物质含量下降。第二阶段为缓慢生长期,持续时间最长,达24 d,除总酸含量迅速升高外,其余形态和品质指标变化较小。第三阶段为成熟期,持续时间最短,仅为6~9 d,果重迅速增加,花色苷含量迅速升高,还原糖和总糖含量升高,总酸和总多酚含量下降,是果重累积和果实品质形成的关键时期。结论黑莓Hull、Chester果实生长呈单“S”型曲线,生长发育期42~45 d,成熟期是果实品质形成的关键时期。
목적：연구 Hull、Chester 흑매과실생장발육급품질형성규률。방법통과수궤표기화정기취양적방법,대불동발육기Hull、Cheste흑매과실적형태지표(횡경、종경、과중)화품질지표(총당、환원당、총산、총다분、총화색감함량급DPPH·청제IC50)진행비교분석。결과흑매Hull화Chester과실생장발육기분위삼개계단,제일계단위쾌속생장기,지속9~12 d,과실신속팽대,각영양물질함량하강。제이계단위완만생장기,지속시간최장,체24 d,제총산함량신속승고외,기여형태화품질지표변화교소。제삼계단위성숙기,지속시간최단,부위6~9 d,과중신속증가,화색감함량신속승고,환원당화총당함량승고,총산화총다분함량하강,시과중루적화과실품질형성적관건시기。결론흑매Hull、Chester과실생장정단“S”형곡선,생장발육기42~45 d,성숙기시과실품질형성적관건시기。
Objective To investigate fruit development and quality forming behaviors of two kinds of blackberry cultivars Hull and Chester. Methods Morphological and quality indicators of blackberry fruit during development period were analyzed comparatively by random marking and periodic sampling methods. Results Blackberry fruit development was divided into 3 stages of rapid growth stage, stationary growth stage and mature growth stage. Rapid growth stage sustained 9 to 12 d, during which fruit average diameter increased quickly and all quality indicators decreased. Stationary growth stage sustained 24 d, during which fruit morphological and quality indicators changed slightly except total acid content increased quickly. Mature growth stage sustained only 6 to 9 d, during which fruit weight and anthocyanin content increased quickly, reducing sugar and total sugar content increased and total acid and polyphenol content decreased. Mature growth stage was the critical stage of fruit weight accumulation and quality forming. Conclusion Blackberry fruits growth is shown as single“S”curve which sustains 42 to 45 d. Mature growth stage is the critical stage of fruit quality forming.