1.3 メッチャ甘いスイカの作り方 (北陸の美味しい米、野菜、果物、そして牛乳と肉で豊かな食生活を,平成22年度石川県立大学公開講座)

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タイトル別名
  • A technique to produce sweet watermelon
  • メッチャ甘いスイカの作り方
  • メッチャ アマイ スイカ ノ ツクリカタ

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説明

To investigate the effects of night-time temperature on cell and fruit size, and sugar accumulation in watermelon fruit, fruits were treated with high night-time temperature in a greenhouse. The minimum night-time ambient temperature of the heating box (18℃) was approximately 6℃ higher than that of the control. The length, diameter and weight of heat-treated fruit at the end of heating treatment, 16 days after anthesis (DAA), were greater than that of control fruit, but those at harvesting, 42 DAA, were almost the same in both treatments. Mean cell size of the outer portion of heat-treated fruit at 16 DAA were significantly larger than that of the control. Cell size of the fruits at 42 DAA did not differ between heat-treated and control fruit. Sucrose, glucose and fructose content of fruit at 16 DAA did not differ between heat-treated and control fruit. However, sucrose content of the outer portion of heat-treated fruit was 175% of that of control fruit at 42 DAA. Glucose and fructose contents were lower in heat-treated fruit than in control fruit. It is recommended to maintain the night temperature during the former half of fruit development above approximately 20℃.

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