장기간 온도상승이 시설재배 ‘부지화’의 수체 생장 및 과실 품질에 미치는 영향
Long-term Elevated Temperature Affects the Growth and Quality of ‘Shiranuhi’ Mandarin Grown in a Green House
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초록
BACKGROUND: The mean annual temperature of the Korean Peninsula will continue to rise due to global warming. ‘Shiranuhi’ mandarin—a late-harvest cultivar —is primarily cultivated in plastic greenhouses where high temperatures cannot be directly avoided. Therefore, growth and fruit quality changes under elevated temperatures must be investigated. METHODS AND RESULTS: Elevated temperatures were divided into three groups [2°C (T-I), 4°C (T-II), and 6℃ (T-III) above the ambient temperature] during the 2019-2020 season. Mean temperatures were 17.1℃, 18.6 ℃, and 20.2℃ in T-I, T-II, and T-III, respectively. The bud bursts in T-II and T-III were earlier than that in T-I at 7 days and 11 days, respectibely. And the full blooms in T-II and T-III were earlier than that in T-I at 11 days and 23 days, respectively. Fruit size significantly increased with increased temperature. The citrus color index in the coloring phase markedly differed across treatments. Further, total soluble solid and acid contents markedly changed with temperature rise but the sugar-to-acid ratio did not. Sucrose content tended to decrease with increase in temperature, but citric acid content remained unaffected. CONCLUSION(S): Elevated temperature accelerated plant growth and development but delayed rind color development in ‘Shiranuhi’ mandarin. Therefore, rise in ambient temperature by >4.6°C may negatively affect yield and fruit quality.
Abstract
BACKGROUND: The mean annual temperature of the Korean Peninsula will continue to rise due to global warming. ‘Shiranuhi’ mandarin—a late-harvest cultivar —is primarily cultivated in plastic greenhouses where high temperatures cannot be directly avoided. Therefore, growth and fruit quality changes under elevated temperatures must be investigated. METHODS AND RESULTS: Elevated temperatures were divided into three groups [2°C (T-I), 4°C (T-II), and 6℃ (T-III) above the ambient temperature] during the 2019-2020 season. Mean temperatures were 17.1℃, 18.6 ℃, and 20.2℃ in T-I, T-II, and T-III, respectively. The bud bursts in T-II and T-III were earlier than that in T-I at 7 days and 11 days, respectibely. And the full blooms in T-II and T-III were earlier than that in T-I at 11 days and 23 days, respectively. Fruit size significantly increased with increased temperature. The citrus color index in the coloring phase markedly differed across treatments. Further, total soluble solid and acid contents markedly changed with temperature rise but the sugar-to-acid ratio did not. Sucrose content tended to decrease with increase in temperature, but citric acid content remained unaffected. CONCLUSION(S): Elevated temperature accelerated plant growth and development but delayed rind color development in ‘Shiranuhi’ mandarin. Therefore, rise in ambient temperature by >4.6°C may negatively affect yield and fruit quality.
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