Growth, Sugar Accumulation and Puffiness of the Mandarin Peel during Coloring

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  • KAWASE Kenji
    Okitsu Branch, Fruit Tree Research Station Ministry of Agriculture
  • HIRAI Masashi
    Okitsu Branch, Fruit Tree Research Station Ministry of Agriculture

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Other Title
  • ウンシュウミカン果皮の糖蓄積と浮皮
  • ウンシュウミカン果皮の糖蓄積と浮皮〔英文〕
  • ウンシュウ ミカン カヒ ノ トウ チクセキ ト フヒ エイブン

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Abstract

During the coloring of normal puffy cultivars of satsuma mandarin (Citrus unshiu Marc.), the peel (flavedo plus albedo) continued to grow, i.e. increase its fresh weight, even after the pulp growth had terminated. The fruit became puffy when the pulp growth had already ceased but the peel was still growing. This peel growth accompanied the increase in dry weight, and the soluble sugar accounted for almost all of the dry matter increase in the peel. While, the content of alcohol insoluble substance remained unchanged. Protein content and acid phosphatase activity in the peel increased gradually during the coloring.<br>Ethephon enhanced the puffiness to some extent and slightly increased peel fresh and dry weights.<br>During coloring, the peel growth and the increase in sugar content of‘Imamura unshu’, which is known as a non-puffy cultivar, were slower than those of ‘Sugiyama unshu’, a normal puffy cultivar.

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