Studies on the physiological mechanism of micro-cracking in tomato fruit and the development of its sorting method
| Project/Area Number |
15K07282
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Horticultural science
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| Research Institution | Yamagata University |
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Principal Investigator |
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2017: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2016: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2015: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | トマト / つやなし果 / クチクラ / ホウ素 / カルシウム / UV / 低温 / マイクロクラッキング / 蒸散 / 水ストレス / 膨圧 / Microcracking / 細胞肥大 / microcracking / 紫外線 / 環境ストレス / 果皮 |
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| Outline of Final Research Achievements |
"Tsuyanashi-ka", which is also called as micro-cracking, is a physiological disorder developed on the cuticle of tomato fruit. In our experiment, factors such as UV, low temperature, plant hormones, calcium, and boron (B) etc. were testified if they could induce the development of "Tsuyanashi-ka". However, each factor did not induce the development of "Tsuyanashi-ka" when they were applied individually. On the other hand, B application effectively reduced the development of "Tsuyanashi-ka" suggesting that this physiological disorder would be induced through a combination of B-deficiency and the other factor(s) including environmental conditions.
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Report
(4 results)
Research Products
(5 results)
