한국농림기상학회지 (Korean Journal of Agricultural and Forest Meteorology)

  • 제17권3호
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  • Pages.202-206
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  • 2015
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  • 1229-5671(pISSN)
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  • 2288-1859(eISSN)
한국농림기상학회 (Korean Society of Agricultural and Forest Meteorology)
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온도증가에 따른 흑색토마토 '헤이' 품종 과실의 모양 및 열과 발생률의 변화

Changes of Fruit Cracking Percentage and Fruit Shape of 'Hei' Black Tomato with Increased Temperature

  • 문두경 (농촌진흥청 국립원예특작과학원) ;
  • 김소희 (농촌진흥청 국립원예특작과학원) ;
  • 조명환 (농촌진흥청 국립원예특작과학원) ;
  • 유인호 (농촌진흥청 국립원예특작과학원) ;
  • 류희룡 (농촌진흥청 국립원예특작과학원) ;
  • 이응호 (농촌진흥청 국립원예특작과학원)
  • Moon, Doo-Gyung (National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, So-Hee (National Institute of Horticultural and Herbal Science, RDA) ;
  • Cho, Myeng-Whan (National Institute of Horticultural and Herbal Science, RDA) ;
  • Yu, In-Ho (National Institute of Horticultural and Herbal Science, RDA) ;
  • Ryu, Hee-Ryong (National Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Eung-Ho (National Institute of Horticultural and Herbal Science, RDA)
  • 투고 : 2015.02.17
  • 심사 : 2015.07.31
  • 발행 : 2015.09.30
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초록

흑색토마토 '헤이' 품종을 고측고 토마토 전용하우스에서 장기재배 시 우수한 토마토 생산을 위해 온도증가에 따른 과실 모양의 변화, 과일의 무게, 열과 발생률을 조사하였다. 제1화방부터 제9화방까지 과고에 비해 과폭이 큰 형태였고, 제10화방부터 제15화방까지는 과폭에 비해 과고가 길어져 과실의 모양이 변하였다. 과형지수도 제1화방부터 제9화방까지 100% 이하였으나 제10화방부터 제15화방까지 100% 이상이었다. 화방별 평균과중은 초기과실 $150{\pm}2.9g$에 비해 하우스내 온도가 높아질수록 $40{\pm}6.2g$으로 가벼워져 소형과 생산이 높아졌다. 열과발생률 또한 초기재배에 비해 많아져 마지막 조사시 100% 열과가 발생하였다. 이와 같은 결과로 여름철 장기 재배 시 고측고 토마토 전용하우스 내 온도는 상승하여 과실의 모양이 변하고 과중이 감소하며 열과 발생률이 증가하는 등 흑색토마토 '헤이'의 과실에 영향을 주는 것으로 나타났다.

'Hei' (Lycopersicon Esculentum Mill.) Black Tomato examined changes in fruit shape, fruit weight and cracking percentage with increasing temperature in high-rise tomato greenhouse during long-term cultivation in summer season. Fruit diameter is greater than fruit length from the first cluster to the ninth cluster. However, fruit length is longer than fruit diameter from the tenth cluster to the fifteenth cluster. Fruit shape index (L/D) is below 100% from the first cluster to the ninth cluster and above 100% from the tenth cluster to the fifteenth cluster. Fruit weight was decreased during temperature increasing in greenhouse. However, fruit cracking percentage was increased to temperature increasing during cultivation period. Thus, fruit shape, fruit weight and fruit cracking of 'Hei' black tomato were influenced by increasing of temperature in greenhouse during long-term cultivation.

키워드

참고문헌

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