ABSTRACT A thesis submitted to the committee of Graduate School, KongJu National University in partial fulfillment of the requirements for the degree of Master of Agriculture Conferred in February 2020.
Characteristics of Fruit, Organic Acid Contents and Fermentation Solution...
ABSTRACT A thesis submitted to the committee of Graduate School, KongJu National University in partial fulfillment of the requirements for the degree of Master of Agriculture Conferred in February 2020.
Characteristics of Fruit, Organic Acid Contents and Fermentation Solution in Korean Prunus mume Germplasm
Hye-Rin, Kang
Department of Horticulture
Graduate School of Kongju National University
Gong Ju, Korea
(Supervised by Professor Hee-Kyoung, Kang)
This study was carried out to get the information of 192 Prunus mume germplasm collected in Korea, and those were evaluated to fruit size, organic acid content and fermentation solution. The results were summarized as follows ;
The weight distribution in pre-matured fruit of Prunus mume was varied from 3.0 to 35.4g, but 50.5% was distributed between 5.1 and 10.0g. Flesh color in pre-matured fruits of Prunus mume was 50.5% white green, 36.5% light orange and 12.5% orange. The soluble solid content in pre-matured fruits of Prunus mume varied from 4.45 to 8.76 °Brix, but there was no difference in fruit weight groups. The sugar content of fermentation solution in pre-matured fruits of Prunus mume was 55.7±1.6 °Brix, the sugar content / acidity ratio was 23.0±4.2, the harvest rate was 116.7±8.7%, and 64.6% of total resources were distributed in acidity 2.31~2.90%. The sugar content, acidity, sugar content / acidity ratio, and harvest rate of fermentation solution in pre-matured fruits of Prunus mume did not show significant difference according to flesh color and fruit weight groups. In comparison of fermentation solution of pre-mature and matured fruits of Prunus mume, the sugar content(°brix) was no difference between 56.0±1.3 °brix for pre-mature and 56.3±2.0 °brix for matured fruits, but the average acidity and sugar content(°brix) / acidity ratio were 2.50±0.24%, 23.0±3.3 for pre-mature and 2.22±0.37%, 26.8±6.3 for matured fruits, respectively, and showed difference for 1% significant level. Harvest rate were 117.9±8.0% for pre-mature and 114.8±7.5% for matured fruits, and showed difference for 5% significant level. The organic acid content in pre-mature fruit of Prunus mume was 50,888±5,978㎍/g, and that were composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid showed no difference in organic acid content according to flesh color, and citric acid and total organic acid contents were highest in orange and lowest in whitish green to flesh color. Malic acid, citric acid and total organic acid contents did not showed difference among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1~10.0g and lowest at more than 20.1g. The correlation coefficients between the soluble solid content(°brix) of fruit, fruit weight, the sugar content(°brix) and harvest rate of fermentation solution were very low, and there were a correlation of r=-0.551** between fruit weight and oxalic acid, r=–0.767** between malic acid and citric acid, and r=0.834** between citric acid and total organic acid content in pre-matured Prunus mume.
ABSTRACT A thesis submitted to the committee of Graduate School, KongJu National University in partial fulfillment of the requirements for the degree of Master of Agriculture Conferred in February 2020.
Characteristics of Fruit, Organic Acid Contents and Fermentation Solution in Korean Prunus mume Germplasm
Hye-Rin, Kang
Department of Horticulture
Graduate School of Kongju National University
Gong Ju, Korea
(Supervised by Professor Hee-Kyoung, Kang)
This study was carried out to get the information of 192 Prunus mume germplasm collected in Korea, and those were evaluated to fruit size, organic acid content and fermentation solution. The results were summarized as follows ;
The weight distribution in pre-matured fruit of Prunus mume was varied from 3.0 to 35.4g, but 50.5% was distributed between 5.1 and 10.0g. Flesh color in pre-matured fruits of Prunus mume was 50.5% white green, 36.5% light orange and 12.5% orange. The soluble solid content in pre-matured fruits of Prunus mume varied from 4.45 to 8.76 °Brix, but there was no difference in fruit weight groups. The sugar content of fermentation solution in pre-matured fruits of Prunus mume was 55.7±1.6 °Brix, the sugar content / acidity ratio was 23.0±4.2, the harvest rate was 116.7±8.7%, and 64.6% of total resources were distributed in acidity 2.31~2.90%. The sugar content, acidity, sugar content / acidity ratio, and harvest rate of fermentation solution in pre-matured fruits of Prunus mume did not show significant difference according to flesh color and fruit weight groups. In comparison of fermentation solution of pre-mature and matured fruits of Prunus mume, the sugar content(°brix) was no difference between 56.0±1.3 °brix for pre-mature and 56.3±2.0 °brix for matured fruits, but the average acidity and sugar content(°brix) / acidity ratio were 2.50±0.24%, 23.0±3.3 for pre-mature and 2.22±0.37%, 26.8±6.3 for matured fruits, respectively, and showed difference for 1% significant level. Harvest rate were 117.9±8.0% for pre-mature and 114.8±7.5% for matured fruits, and showed difference for 5% significant level. The organic acid content in pre-mature fruit of Prunus mume was 50,888±5,978㎍/g, and that were composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid showed no difference in organic acid content according to flesh color, and citric acid and total organic acid contents were highest in orange and lowest in whitish green to flesh color. Malic acid, citric acid and total organic acid contents did not showed difference among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1~10.0g and lowest at more than 20.1g. The correlation coefficients between the soluble solid content(°brix) of fruit, fruit weight, the sugar content(°brix) and harvest rate of fermentation solution were very low, and there were a correlation of r=-0.551** between fruit weight and oxalic acid, r=–0.767** between malic acid and citric acid, and r=0.834** between citric acid and total organic acid content in pre-matured Prunus mume.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.