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Studies on the Fruit Softening Factor of Honey Red Grape
Ru, Wu Yih
|關鍵字:||Honey Red grape|
In order to find out the factors of berry softening of Honey Red grape(Vitis viniferaVitis labrusca L. cv. Honey Red), the same tetraploid hybride varieties Kyoho, Takasumi, Ryuho, the diploid hybride variety of Golden Muscat, and the diploid Vinifera variety Italia IP 65 were used as material in this study. The development of grape berries, the water content, total souble solid, acidity, firmness, potassium, calcium, and magnesium concentration, and cell number of berry had been investigated. It was found that the softening of berries were more serious in the first harvest of summer grape. The firmness of berries had the highest level in Italia IP 65, next in Kyoho and Takasumi, and the lower level were appeared in Golden Muscat , Honey Red and Ryuho. It seemed that the softening characterics of berries of Honey Red was inherented from Golden Muscat. Four factors of berry softening for Honey Red grape were considerated as below: 1. The cells of Berry were squeezed during its developed period, because the growth of berry in width and length did not accompany with the increase of fresh weight. 2. The structure between cells was unstable, because the absorption of calcium did not accompany with berry growth. 3. The number of cell layer of berry was fewer in this variety , the structure between cells became more loosen. 4. The lower level of total pectin and higher activity of PG and PME enzymes.
|Appears in Collections:||園藝學系|
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