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온도증가에 따른 흑색토마토 “헤이” 품종 과실의 모양 및 열과 발생률의 변화
문두경 ( Doogyung Moon ),김소희 ( Sohee Kim ),조명환 ( Myengwhan Cho ),유인호 ( Inho Yu ),류희룡 ( Heeryong Ryu ),이응호 ( Eungho Lee ) 한국농림기상학회 2015 한국농림기상학회지 Vol.17 No.3
흑색토마토 ‘헤이’ 품종을 고측고 토마토 전용하우스 에서 장기재배 시 우수한 토마토 생산을 위해 온도증가에 따른 과실 모양의 변화, 과일의 무게, 열과 발생률을 조사하였다. 제1화방부터 제9화방까지 과고에 비해 과폭이 큰 형태였고, 제10화방부터 제15화방까지는 과폭에 비해 과고가 길어져 과실의 모양이 변하였다. 과형지수도 제1화방부터 제9화방까지 100% 이하였으나 제10화방부터 제15화방까지 100% 이상이었다. 화방별 평균과중은 초기과실 150±2.9g에 비해 하우스내 온도가 높아질수록 40±6.2g으로 가벼워져 소형과생산이 높아졌다. 열과발생률 또한 초기재배에 비해많아져 마지막 조사시 100% 열과가 발생하였다. 이와같은 결과로 여름철 장기 재배 시 고측고 토마토 전용하우스 내 온도는 상승하여 과실의 모양이 변하고 과중이 감소하며 열과 발생률이 증가하는 등 흑색토마토 ‘헤이’의 과실에 영향을 주는 것으로 나타났다. ‘Hei’ (Lycopersicon Esculentum Mill.) Black Tomato examined changes in fruit shape, fruit weight and cracking percentage with increasing temperature in high-rise tomato greenhouse during long-term cultivation in summer season. Fruit diameter is greater than fruit length from the first cluster to the ninth cluster. However, fruit length is longer than fruit diameter from the tenth cluster to the fifteenth cluster. Fruit shape index (L/D) is below 100% from the first cluster to the ninth cluster and above 100% from the tenth cluster to the fifteenth cluster. Fruit weight was decreased during temperature increasing in greenhouse. However, fruit cracking percentage was increased to temperature increasing during cultivation period. Thus, fruit shape, fruit weight and fruit cracking of ‘Hei’ black tomato were influenced by increasing of temperature in greenhouse during long-term cultivation.
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흑색 방울토마토의 숙기 및 저장온도에 따른 상품성 유지기간 구명
박미희(Mehea Park),서정민(Jeongmin Seo),원희연(Heeyeon Won),서종분(Jongbun Seo),문두경(Doogyung Moon),김우일(Wooil Kim),심상연(Sangyoun Shim) 한국원예학회 2015 원예과학기술지 Vol.33 No.5
Black mini tomato ‘Hei-G’ fruits were harvested at different stages of maturity (immature-mature green and mature-black red) and stored at different temperatures (8, 12, and 20℃) to investigate the quality and lycopene content during storage. Weight loss increased dramatically at higher temperature for both harvesting stages without significant differences. Firmness of immature fruits decreased below the initial level of mature fruit (8.1N) after 5, 8, and 19 days storage, when they were stored at 20, 12, and 8℃, respectively. Soluble solid contents of mature fruit increased at initial storage, and were higher as compared to immature fruits before deterioration at each storage temperature. Decrease in titratable acid of mature fruits depended on storage time and temperature. However, titratable acid of immature fruits showed little change during storage, and so it did not affect flavor. Hunter a value changed greatly in immature fruit stored at high temperature. Unlike ripe tomatoes, there was no significant difference in black tomato Hunter b values of immature and mature fruit at initial and 12 days storage. However, immature fruits stored at 8℃ did not reach full maturity and color development and ripening. High storage temperature increased lycopene production while low storage temperature blocked lycopene development. Shelf life of the immature fruits, which was evaluated by elapsed days to conventional mature stage, was 12 and 15 days when they were stored at 20 and 12℃, respectively. The optimum storage temperature to maintain the quality and lycopene content of mature fruits was 12℃. Moreover, the shelf life of mature fruits stored at 20℃ could reach up to 5 days.
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