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Y자 수형의 ‘신고’와 ‘황금배’에서 착과량 조절에 따른 과실 특성 변화
권용희(YongHee Kwon),박요섭(YoSup Park),박지은(Ji-Eun Park),박희승(Hee-Seung Park) 한국원예학회 2011 원예과학기술지 Vol.29 No.6
This study was carried out to understand the characteristic relations fruit changes caused by adjusting the amount of the fruit load in ‘Niitaka’ and ‘Whangkeumbae’. The average fruit weight of ‘Niitaka’ was 672.0 g and the amount of fruit in the range of 601-750 g was the highest, accounting for 33.8% of the production and as for ‘Whangkeumbae’, the average fruit weight was 477.5 g and fruit in the range of 401-600g accounted for 72.5% of total production. The weight of the ‘Niitaka’ was evenly distributed in each range from below 300 g to over 1 kg and the percent of the regular shaped fruit in ‘Whangkeumbae’ was high as the distribution range of the fruit weight was narrow. The brix degree and the soluble solid content (SSC)/acidity ratio of ‘Niitaka’ had a significantly positive correlation with the fruit weight, the length, and the diameter of the fruit. The brix degree also had a positive correlation with weight and diameter of the fruit for ‘Whangkeumbae’. As for the difference in fruit quality accor ding to fruit weight for each variety, the brix degree was low in ‘Niitaka’ that were below 451 g and the fruit firmness was low in fruits weighing under 400 g. There was no difference according to fruit weight in ‘Whangkeumbae’. The fruit size was impacted by the fleshy part and the ratio of fleshy part was higher as the fruit size became larger. The weight of the fruit, brix degree, and the SSC/acidity ratio were low while the firmness was high in light thinning treatment for ‘Niitaka’ and in the case of ‘Whangkeumbae’, the fruit weight and brix degree were both low in light thinning treatment. The brix degree was higher in bigger sized fruit in all thinning intensity for ‘Niitaka’, the case in light thinning treatment especially where the quality was poor due to low brix degree in fruits that weighed less than 450 g, on the other hand, there was no difference in the quality due to the fruit weight among the thinning intensity for ‘Whangkeumbae’. Therefore, it is possible to produce smaller sized fruits in ‘Niitaka’ by controlling the thinning intensity, as it is inevitable to result in lower quality fruits, however, it is projected that we can produce small to mid-sized fruits in ‘Whangkeumbae’ by controlling the thinning intensity without causing the decline in fruit quality.
권용희(YongHee Kwon),김은주(EunJoo Kim),박서준(SeoJoon Park),이한찬(Han Chan Lee),마경복(Kyeong Bok Ma),박희승(Hee-Seung Park) (사)한국생물환경조절학회 2011 시설원예‧식물공장 Vol.20 No.4
‘흑구슬’ 포도에서 발생되는 빈가지의 발생 원인을 구명하고 눈의 기본 특성 및 괴사 유형을 구분하여 괴사 발생에 미치는 영향을 구명하고자 하였다. 1번 마디부터 4번 마디에서는 결과모지에 가까울수록 눈의 크기는 작았으나 4번 마디 상부에 위치한 눈에서는 차이가 없었다. 1번 마디의 눈괴사율이 32.0%로 가장 높았으며, 4~10번 마디의 눈은 84.0~96.0%가 정상눈이었다. 시기별 눈의 크기는 7월이 6.40㎜로 가장 컸으며 8월에서 10월까지는 차이를 보이지 않았다. 눈 괴사와 주아괴사는 10월에 가장 많았으나 부아괴사는 7월부터 발생하여 이후에는 차이가 없었다. 가지 세력과 액아의 괴사발생간의 관계를 알아보기 위하여 상관분석을 실시한 결과, 가지 굵기 및 마디 길이는 괴사발생과 상관관계가 나타내지 않았으나 눈의 크기와 괴사 발생간에는 음의 상관관계를 나타내었으며 부아괴사와 가장 밀접하였다. 따라서 ‘흑구슬’ 포도에서 눈의 괴사발생이 적고 충실함에도 불구하고 꽃송이 출현이 적은 것은 1번 눈의 괴사가 원인이므로 단초전정시 3마디를 남기고 전정을 할 경우 수량확보에 도움이 될 것으로 생각된다. This study aims to identify the cause for low appearance of flowers in ‘Heukgoosul’ grapevines, and determine basic characteristics of the axillary buds and types of necrosis in order to find out their influence on necrosis. As for 1<SUP>st</SUP> to 4<SUP>th</SUP> node, the closer buds were located to cane, the smaller the size of buds became. However, there was no difference in the size of an axillary bud in the upper part of the shoot above the 4<SUP>th</SUP> node. The bud necrosis occurrence in the 1<SUP>st</SUP> node was the highest with 32% while buds in 4<SUP>th</SUP> to 10<SUP>th</SUP> node were normal with 84~96%. The size of buds in July was the largest with 6.40 ㎜, while buds showed no difference from August to October. The bud necrosis and main bud necrosis occurred most frequently in October, however accessory bud necrosis took place from July demonstrating no difference since then. The analysis on the relationship between shoot vigor and necrosis of axillary buds showed that the shoot diameter and internodes’ length have no co-relationship with axillary bud necrosis, but there were negative relationship between the size of buds and necrosis occurrence, which was the most related to accessory bud necrosis. Therefore, despite the low occurrence of bud necrosis and healthy buds in ‘Heukgoosul’ grapevines, there was little appearance of flowers in the grapevines, which was attributable to the necrosis in the first bud. In conclusion, the research suggests spur pruning with three nodes kept intact yield.
‘개량머루’, ‘거봉’ 및 ‘홍이슬’ 품종의 anthocyanin 조성과 특징
권용희(YongHee Kwon),박희승(Hee-Seung Park) 한국원예학회 2015 원예과학기술지 Vol.33 No.4
This study was investigated the anthocyanin composition of ‘Gaeryangmeoru’, ‘Kyoho’, and ‘Hongisul’ grapes cultivated in Korea using ultra-performance liquid chromatography (UPLC) coupled to a mass spectrometer (MS) equipped with an ESI (electrospray ionization) source. ‘Gaeryangmeoru’ is a dark-blue grape used for winemaking that can reach its coloring in unfavorable weather. The ‘Kyoho’ and ‘Hongisul’ varieties are hybrid grapes that feature black and pink skin, respectively. The anthocyanins extracted from the peels of grapes were analyzed using UPLC-ESI-MS/MS. Twenty-five anthocyanins were identified in the ‘Gaeryangmeoru’ and ‘Kyoho’ varieties, and 21 were identified in the ‘Hongisul’ variety. Eight, 14 and five predominant anthocyanins were identified in ‘Gaeryangmeoru’, ‘Kyoho’ and ‘Hongisul’ grape respectively. In all three varieties, mono-glucosides were 2.3-5.9 times more abundant than di-glucoside. Malvidin was the predominant anthocyanidin in ‘Gaeryangmeoru’ (44.1%) and ‘Kyoho’ (56.5%), but cyanidin (96.8%) was in ‘Hongisul’. The acylated anthocyanins in ‘Gaeryangmeoru’ (2.0%) were rare, whereas acylated anthocyanins with p-coumaric acid were predominant in ‘Kyoho’ (40.9%) and ‘Hongisul’ (70.7%). In particular, cyanidin feruloyl glucoside was found only in the ‘Hongisul’ cultivar and considered to be useful as a criterion for identification of the variety. As a result, the grape varieties were demonstrated to have variety-specific anthocyanin characteristics, enabling classification based on anthocyanin composition in terms of anthocyanidins, glucosylation and acylation. The taxonomical application of anthocyanin composition confirmed the possibility that ‘Gaeryangmeoru’ originated from Vitis amurensis or its hybrids, and the ‘Hongisul’ grape was distinguished from other grapes by cyanidin feruloyl glucoside.