• Horticultural Science & Technology
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• v.28 no.4
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• pp.552-560
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• 2010

$GA_{4+7}$+BA, a plant growth regulator for induction of feathering in young apple tree and increasing fruit size, was applied by various methods on 'Gala'/M.9 apple trees in high density orchard for 4 years to investigate its effect on fruit and shoot growth. $GA_{4+7}$+BA($80-300mg{\cdot}L^{-1}$) increased fruit length, fruit weight, and L/D ratio regardless of application methods, but it did not affect soluble solid content, acidity, leaf area, and chlorophyll. Seed number was not affected by $GA_{4+7}$+BA application, however, more immature seeds was observed in treated 'Gala' fruit. Shoot growth was increased when spraying $GA_{4+7}$+BA at tree crown but not affected when spraying at fruit directly. More significant fruit growth was observed when $GA_{4+7}$+BA was applied on the fruits between late of May and early of June when fruit cell division ended; however, high concentration of $GA_{4+7}$+BA resulted in lower fruit storability because of lower firmness. Hence, more attention should be paid when applying high concentration of $GA_{4+7}$+BA to small sized fruit cultivars like 'Gala'.

• Journal of Plant Biotechnology
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• v.32 no.3
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• pp.181-186
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• 2005

This work was conducted to evaluate the effects of rooting on tissue cultured M.9 (Malus domestica Bork. cv, tcM.9) after layering in field. We investigated an appearance period of first root in shoot, rooting ratio, contents of indole-3-acetic acid (IAA), abscisic acid (ABA), inorganic matters, sugars, and lignin in rooting areas of stems by layering. First root in shoot of tcM.9 and natural M.9 appeared 25 and 30 days after layering (DAL), respectively. Rooting ratio was much higher in tcM.9 than in natural M.9. The content of IAA was higher in tcM.9 than in natural M.9 before layering, but it was reversed at 20 and 30 DAL. In contrast, the content of ABA was much higher in natural M.9 than in tcM.9 in case of both before and 10 and 20 DAL. The contents of N, B, Mn, and Zn were significantly higher in tcM.9 than in natural M.9 both before and 10 and 20 DAL. The contents of sugars in tcM.9 had the similar pattern of the contents of inorganic materials. There were statistically significant differences in the contents of sucrose and glucose at 30 DAL as well as the content of maltose at 20 and 30 DAL. The content of lignin was significantly higher in tcM.9 than in natural M.9 before layering and 10 and 30 DAL while there was no difference 20 DAL. Therefore, improvement of rooting ability in the tissue cultured root stock M.9 might be due to the changes of inorganic matters or lignin rather than that of sugars and hormones.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.66-80
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• 1977

This research was carried as a part of the basic study, in which the aptitude of theKorean oak varieties as barrels for aging apple fine spirits was investigated, and thefollowing results were obtained. 1. Following was the result of the chemical analysis of the fruits which are now mass-produced and can be used as a substitute for raw materials for wine production. Apple (Malus pumila Miller var. domestica Schneider) : Total sugar. total acid, volatile acid and pectin of Jonathan (Hong-og) were 13.95%, 0.46%, 0.012%, 0.20% respectively. Total sugar, total acid, volatile acid and pectin of Ralls (Koog-kwang) were 13.35%, 0.43%, 0.011%, 0.45% respectively. 2. Because of low yield of apple juice due to cellulose, pectin, hemicellulose which are present besides sugars, acids in apples, the apple juice were treated with xylanase of Aspergillus niger SUAFM-430, cellulase and pectinase of Aspergillus niger SUAFM-6. This treatment increased the yield of apple juice. And the apple juice was sterilized by adding potassium metabisulfite $(K_2S_20_5)$ and Saccharomyces cerevisae var. ellipsoideus Rasse Johannisberg II (SUAFM-1018) as a cultivation yeast, which has a strong fermentation power was used to ferment. The yield of apple wine based on raw material was 86-87%. The amount of ethanol, extract and methanol obtained from Jonathan and Ralls were 13.5%, 5.4%, 0.04-0.05% respectively. 3. Wines were distilled for two times by the pot still method to make fine spirits. The yield of fine spirits from apple wine mash was 86.6%, and the pH of fine spirits from Jonathan and Ralls were 4.1, 4.2 respectively. 4. The oak chips made of inner part or outer part of 24 Korean oak varieties were used to select the barrel for aging fine spirits. Two oak chips (one oak chip: $1{\times}1{\times}5cm$) of the inner part or of the outer part of each oak variety were dipped into 300 ml of fine spirits, which was bottled in 640ml beer bottle, and followed aging. The colors, flavors and tastes of the fine spirits were checked during 6 months. A. As a criterion for the first screening of oak barrels for aging fine spirits, the rate five of color extraction was determined. The oak chips showed good results in their order as follows and the best 5 varieties were selected. Gal-cham: Quercus aliena Blume (Inner part), Gul-cham: Quercus variabilis Blume (Outer part), Gal-chain: Quercus aliena Blume (Outer part), Jol-cham: Quercus serrata Thumb (Inner and Outer part). Sin-gal-cham: Quercus mongolica Fisher (Outer and Inner part) Sang-su-ri: Quercus acutissima Carruthers (Outer and Inner part) B. To find out the influence of aging temperature on aging, apple fine spirits were aged by dipping each oak chip at room temperature $(24-25^{\circ}C)$) and $45^{\circ}C$. Aging at $45^{\circ}C$ gave the best result followed aging at $30^{\circ}C$ and then at room temperature. C. Apple fine spirits was aged for six months by dipping oak chips in Erlenmeyer flasks and was irradiated with U.V light. The U.V irradiation enhanced the aging effect by nearly two times, compared with the aging without U.V irradiation. D. In aging apple fine spirits by dipping two oak chips, it was observed that the extent of the extraction of most components of oak chips were strongly dependent upon the pH of fine spirits. E. Oak chips of five selected oak varieties and a Limousin white oak from France as a control were used. Each apple fine spitits was dipped by two oak chips, and was aged at room temperature $(24-25^{\circ}C)$, $30^{\circ}C$, $45^{\circ}C$, and with the U.V irradiation at room temperature shaking every week. After six months of aging, the panel test of these aged fine spirits (Young Brandy) showed the following result. Young brandy of apples aged at $45^{\circ}C$ by dipping oak chips of Gal-chain was almost as the fine spirits which were aged at room temperature by dipping Limousin white oak chips from France. Young brandy of with U.V. irradiation at room temperature which were aged by dipping oak chips of Gal-chain was a little worse than that from the fine spirits aged at room temperature by dipping Limousin white oak chips from France. And so, Korean oak varieties are thought to be able to be used for aging every apple fine spirit which was here investigated.