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양액재배중 NaCl 첨가와 CaCl₂ 엽면시비가 머스크멜론의 저장성에 미치는 영향
곽기웅(Ki-Wung Kwak),박성민(Sung-Min Park),박종남(Jong-Nam Park),정천순(Cheon-Soon Jeong) 한국원예학회 2004 원예과학기술지 Vol.22 No.2
During the hydroponic culture of muskmelon, the effect of adding NaCl in nutrient solution and supplying CaCl₂ on the leaves of muskmelon on respiration and the changes in fruit quality during storage was evaluated. The rate of respiration was higher in fruit with NaCl treatment, but lower with CaCl₂ treatment than in control. The rate of respiration was much lower in fruit stored at low temperature, 5°C, than at room temperature, about 26°C. Same trends were obtained in the production of ethylene at low and room temperatures. The pulp firmness was lower in NaCl treated fruits, while higher in CaCl₂ treated fruits. Muskmelon fruits from control without CaCl₂ application were stored about five days at room temperature, whereas fruits treated with CaCl₂ can be stored about 20 days at low temperature. Soluble solid and total sugar contents in muskmelon fruit were higher in the both NaCl and CaCl₂ treatment than in control. The contents in fruits from NaCl treatment decreased during storage. The concentration of ethanol was much higher in NaCl treated fruits, but treatment with NaCl produced low amount of ethanol. NaCl treatment can produce high concentration of sugars in muskmelon fruits, but the shelf-life was decreased in the fruit. The storage problem can be avoided by the leaf application of CaCl₂.