서리 받은 ‘갑주백목’ 감의 피해양상과 생리적 특성
Damage Occurrence and Physiological Characteristics of Frosted ‘Hachiya’ Persimmon
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초록
서리를 받은 ‘갑주백목’ 감의 피해 양상과 엽 피해율(0%, 11-30%, 31-60%, 61-90%, 91-100%)에 따른 과실의 피해 정도와 생리적 특성을분석하였다. 서리를 받은 ‘갑주백목’ 감의 외관은 기부의 꽃받침 주위가 흑갈색으로 변색되는 증상을 보였다. 피해 증상은 과피보다 과육에서더 잘 관찰되었는데 피해가 심한 과실은 과피에는 피해가 관찰되지 않는 적도부와 정부 가까이의 과육 조직에서도 갈변이 나타났다. 엽 피해율30% 이하에서는 피해 과실이 관찰되지 않았으며, 엽 피해율 31-60%에서는 18.2%, 61-90%에서는 37.4%, 91-100%에서는 83.6%의 과실 피해가발생되었다. 엽 피해가 심할수록 과실의 호흡속도는 증가하는 경향을 보였다. 호흡속도는 피해가 나타나지 않은 과실 보다는 피해가 나타난 과실에서그리고 피해가 나타나지 않은 과육 조직 보다는 피해가 나타난 과육 조직에서 더 높았다. 이에 반해 전해질 용출율은 일관된 경향을 보이지 않았는데이는 타닌이 전해질과 결합하거나 세포막의 투과성에 영향을 미친 특이한 결과로 생각된다. 경도와 Hunter L 값은 과실의 피해 정도가 심할수록감소하는 경향을 보였다. 서리 받을 당시에는 피해가 나타나지 않았던 과실을 -1.3±0.5℃에서 110일간 저장했을 때 피해가 발생되었으며, 엽피해가 심할수록 저장 중 피해과 발생도 높았다.
Abstract
Damage of ‘Hachiya’ persimmon by frost was studied in the present work. Physiological characteristics of the damaged fruit and correlation of the fruit damage on the leaf damage occurrence rate were investigated. The skin of frosted ‘Hachiya’ persimmon (Diospyros kaki cv. Hachiya) became dark brown at the calyx end of the fruit, while equator and top of fruit were not discolored. Browning was monitored to be more severe at the flesh than at the skin of the fruit. For the fruit with less than 30 % leaf damage occurrence rate, the flesh damage was not appeared, and for the fruit with 31 ~ 60 %, 61 ~ 90 %, and 91 ~ 100 % leaf damage occurrence rate, the flesh damage occurrence was found to be 18.2%, 37.4% and 83.6%, respectively. Respiration rate increased as the leaf damage rate increased. The respiration rate of the damaged fruit is higher than that of the undamaged fruit, and the respiration rate of the damaged flesh tissue is higher than that of the undamaged tissue. On the contrary, the rate of electrolyte leakage was not correlated with the leaf damage rate, which is inferred due to the binding of tannin with the electrolytes or the complex formation of the tannin with the proteins resulting in lower permeability of the cell membrane. Fruit firmness and Hunter L value decreased as the damage of the fruit increased. Even the fruits without outward browning were developed the damage when stored for 110 days at -1.3±0.5ºC, and the fruit damage rate increased as the leaf damage rate increased.
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