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Effect of Heat Conservation of Greenhouse Film on Growth and Quality in Oriental Melon  

Shin, Yong-Seub (Seongju Fruit Vegetable Experiment Station, Gyeongbuk ATA)
Yeon, Il-Kweon (Seongju Fruit Vegetable Experiment Station, Gyeongbuk ATA)
Do, Han-Woo (Seongju Fruit Vegetable Experiment Station, Gyeongbuk ATA)
Lee, Ji-Eun (Seongju Fruit Vegetable Experiment Station, Gyeongbuk ATA)
Cheung, Jong-Do (Seongju Fruit Vegetable Experiment Station, Gyeongbuk ATA)
Kang, Chan-Ku (Seongju Fruit Vegetable Experiment Station, Gyeongbuk ATA)
Choi, Chung-Don (Seongju Fruit Vegetable Experiment Station, Gyeongbuk ATA)
Chun, Hee (Protected Horticulture Experiment Station, NHRI, RDA)
Choi, Young-Ha (Protected Horticulture Experiment Station, NHRI, RDA)
Chung, Doo-Seok (A.R.T.S Co., Ltd.)
Publication Information
Journal of Bio-Environment Control / v.16, no.3, 2007 , pp. 167-173 More about this Journal
Abstract
This study was conducted to improve light environment of oriental melon cultivation in winter season. Three polyolefin foreign films (J-1, J-2, J-3) and three polyethylene domestic films (K-1, K-2, K-3) with different film thickness, ultraviolet ray interception and infrared ray absorption were used. As the result of this experiment, soluble solid of oriental melon fruit in K-3 was $14.3^{\circ}Brix$, those in J-3 and J-2 were higher by 1.3 and $0.8^{\circ}Brix$, respectively. Chromaticity (a value) of pericarp in K-3 was 0.5, those in J-3, J-1 and J-2 were higher by 3.3, 2.3 and 1.9, respectively. Especially, fermented and malformed fruit rates in J-1, J-2 and J-3 were decreased and marketable fruit rates were increased. Marketable yield in K-3 was 1,622 kg per 10a, those in J-1, J-3 and J-2 were increased by 31.2%, 23.8% and 18.5% compare to K-3, respectively. In this study, Polyolefin films (J-1, J-2, J-3) with thickness and infrared ray absorption ratio keeping higher heat conservation, therefore, soluble solid and chromaticity of fruit were increased, fermented fruit rate was decreased, and marketable fruit rate and yield were increased.
Keywords
chromaticity; fermented fruit; soluble solids; temperature; yield;
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