2014 Fiscal Year Final Research Report
Which is the factor of apple flesh and core coloration, light or temperature? - Mechanism elucidation and development of stabilization technic
| Project/Area Number |
24780020
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Horticulture/Landscape architecture
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| Research Institution | Hirosaki University |
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Principal Investigator |
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Keywords | 新品種 / 加工 / 6次産業化 / アントシアニン / ポリフェノール / 温暖化 / 生産技術 |
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| Outline of Final Research Achievements |
The red fleshed newly apple ‘Kurenainoyume’ was mainly used in this experiments. The objective of the experiment was the clarification of factors which affect to the flesh and the core coloration. Light and temperature were mainly regarded as the factors. By the fruit bagging treatment, the fruit was covered by the light non-penetrate paper bag, fruit fresh was colored though fruit skin was never colored. Low temperature treatment was performed by the circulation of cold water in the silicon tube around the fruit bag. When the temperature became low and the period became long, the coloration of the flesh became well.
In conclusion, the main factor of flesh coloration of red fleshed newly apple ‘Kurenainoyume’ was low temperature. The light was not always necessary to the flesh coloration but it influence to the better coloration.
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| Free Research Field |
園芸学
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