|Budget Amount *help
¥6,500,000 (Direct Cost: ¥6,500,000)
Fiscal Year 1994: ¥2,000,000 (Direct Cost: ¥2,000,000)
Fiscal Year 1993: ¥4,500,000 (Direct Cost: ¥4,500,000)
a. In ripe apple fruits, sorbitol ratio in soluble sugars was higher in 'Fuji' and 'Senshu', and lower in 'Mutsu' and 'Jonathan'. But in 'Tsugaru' it differed by seasons.
b. For the investigation on the translocation substances, sugar composition of fruit stalk of 4 cultivars were analyzed. Main conponent was sorbitol in all cultivars as reported before, but the sorbitol ratio in the soluble sugars in this experiment were lower compared with the results reported before, and it was variedy with cultivars. In the stem sorbitol ratio was higher than that in fruit stalk.
c. As the morphological observation on the arrangement of the buscular bundle in the apple fruit-bearing spur was very difficult, the buscular arrangement in the stem of grape shoot, which has simple phyllotaxis, was observed. From the petiole of the leaf to the stem two or three buscular bundles was found in the basal part of the shoot, and the number of the buscular bundle from petiole to the stem decreased in the apical shoot. Number of the buscular bundle from peduncle to the stem was fewer than from the petiol of the leaf on the same node with the cluster. The buscular bundle from the leaf on the same side with the cluster were closed in the stem but not conected with each other.
d. In the ripening of pear fruit, in the flesh of the cultivar with rapid decrease in the flesh firmness water soluble and hydrochloric acid soluble solids and unonic acid contents were lower compared with the flesh of the cultivar with slow decrease in the flesh firmness. In 'La France' pear fruits, 80%-alcohol soluble and hydrochloric acid soluble solids in the flesh ripened at 5ﾟC was lower, and the increase of water soluble solid was not higher, than in that ripened at 15ﾟC Changes in the soluble solid (cell wall substances) contents during ripening could be concerned with the differences in the flesh texture by the ripening temperature.