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KMID : 0903619910320040440
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Journal of the Korean Society for Horticultural Science
1991 Volume.32 No. 4 p.440 ~ p.446
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Effects of Temperature , Light Intensity and Fruit Setting position on Sugar Accumulation and Fermentation in Oriental Melon
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Abstract
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Experiments were conducted to find out the effects of growing temperature (GT), light intensity (LI) and fruit setting position (FSP) on the sugar accumulation and the fermentation of fruits in Oriental melon (Cucumis melo L.) from Fabruary till July in 1990.
Varieties used in the experiments were Keumssaragi and House-euncheon.
In the first experiment, the effects of three GT levels (night temp./day temp, : 15/20, 20/25, 25/30℃) and three LI levels (full sun, 1/2sun, 1/3 sun) were examined by a 3X3 factorial experiment.
In the second experiment, the effects of three FSP levels (4th∼6th node, 6th∼8th node, 8th∼10th node) on the sugar accumulation, fruit weight and firmness of fresh fruits were examined.
Accumulation of sugar and ethyl alcohol contents were determined by high performance liquid chromatography (HPLC) analysis.
GT and LI were positively correlated with sugar accumulation. LI affected the sugar accumulation more than GT, and House-euncheon was affected more than Keumssaragi. But, ethyl alcohol contents were increased under low GT and to w LI, and GT affected more than LI. Keumssaragi was affected more than House-euncheon.
Fermentation degree was positively correlated with ethyl alcohol contents. Fruit weight was increased under low GT and high LI. The firmness of fresh fruit was not significantly affected by GT and LI; however, there were significant differences in the firmness of fresh fruit between varieties.
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