著者

松添 直隆 川信 修治 松本 幸子 木村 宏和 圖師 一文

出版者

日本生物環境工学会

雑誌

植物環境工学 (ISSN:18802028)

巻号頁・発行日

vol.18, no.2, pp.115-122, 2006 (Released:2007-06-01)

参考文献数

26

被引用文献数

8 4

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人工気象器でイチゴ(品種:‘とよのか’と‘女峰’)を栽培し,イチゴの果実成分に与える夜温の影響を調べた.果実の成熟日数は23/10℃(昼間/夜間)で最も長く,23/20℃で最も短かった.果重は夜温が高いと減少した.糖含量は23/20℃で有意に少なかった.有機酸含量は,‘とよのか’では処理間差がなかったが,‘女峰’では夜温が高いと増加する傾向にあった.また,糖酸比は両品種ともに23/20℃で非常に小さくなった.全アミノ酸含量は品種間差が認められた.夜温の影響は各アミノ酸により異なり,アスパラギン,グルタミン酸およびアラニンでは23/10に比べ23/20で低くかった.還元型アスコルビン酸は夜温の上昇に伴い低下したが,酸化型アスコルビン酸は夜温による差異がなかった.アントシアニン含量は夜温が高くなると増加した.また,アントシアニンの構成比には夜温の影響はなかった.エラグ酸含量は23/10℃に比べ23/20℃で高かった.また,夜温の上昇によるエラグ酸含量の増加は,‘とよのか’に比べ‘女峰’で大きかった.

著者

圖師 一文 松添 直隆 吉田 敏 筑紫 二郎

出版者

日本生物環境工学会

雑誌

植物環境工学 (ISSN:18802028)

巻号頁・発行日

vol.17, no.3, pp.128-136, 2005 (Released:2006-09-05)

参考文献数

30

被引用文献数

11 20

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Water and salinity stresses have been applied to improve the tomato fruit quality. To produce high-quality tomato fruit, the effect of stresses on chemical contents and physiological response must be known. We examined the chemical contents (sugar, organic acid, amino acid and inorganic ions) and osmotic potentials of tomato fruit (Lycopersicon esculentum Mill.) grown under water stress and salinity stress. For the two water stress treatments, the irrigation water amounts were fixed at 50% of the control (13% of soil water content), and 25% of the control. For salinity stress, the concentration of irrigation water was adjusted by mixing additional fertilizer, until it had the 2.5-fold electric conductivity of control (1.6 dSmu-1). Comparing both stresses, which had similar levels of leaf water potential, sugar and organic acid contents on a fresh weight basis were enhanced by the salinity stress, but not by the water stress. Amino acid contents on a fresh weight basis, except for proline and γ-aminobutylic acid, were not affected for water stress, while most of the amino acid contents for the salinity stress were higher than those for the control. The high contents of amino acids could not be caused by the concentration effects such as sugar and organic acid. Furthermore, the mechanisms of osmotic adjustment were different between both stresses. We conclude that the changes in chemical contents and the physiological responses were different between both stresses, and that the use of the salinity stress was more efficient rather than the use of the water stress to produce a high quality tomato fruit.