Comparison of Fruit Development Characteristics and Sucrose Metabolizing Enzyme Activity in Different Kiwifruit Cultivars

Abstract

The study was conducted to examine the relationship between fruit development and sucrose metabolizing enzyme activities in the fruit of some kiwifruit cultivars grown in Jeju, Korea. The fruit characteristics and sucrose metabolizing enzyme activities were evaluated during fruit development in yellow-fleshed cv. 'Halla Gold', 'Sweet Gold' and 'Goldone' and green-fleshed cv. 'Garmrok'. Fruits were enlarged rapidly at the early stage of fruit development and dry matter showed a gradual increase by harvesting time. Starch content continued to increase by about 140 DAA, was maintained by 170 DAA, and thereafter decreased drastically. The level of soluble sugar was low by 120 DAA and then increased rapidly by harvesting time. The sucrose degradation activities of sucrose synthase (SS) and acid invertase decreased gradually by 120-140 DAA with a small difference depending on cultivars, but those of neutral invertase remained constantly low during fruit development. The sucrose synthesizing activities of sucrose phosphate synthase and SS maintained low levels of 140 and 100 DAA, respectively and then increased gradually. The results indicate that 100-120 DAA is a turning point in a changing pattern of fruit weight and soluble sugar content that combined with a change in sucrose metabolizing enzyme activities.

Response of Fruit Growth and Quality to the Spray of Plant Growth Regulator in Yellow-fleshed Kiwifruits

“…키위 프루트는 탄수화물, 비타민 A, C, E 및 K, 엽산, 폴리페놀, 마그네슘, 칼슘 등 다양한 영양소를 동반하는 기능성 과실로 알려져 소비가 지속적으로 증가하고 있다 (Iwasawa et al, 2011). 키위프루트에는 녹색과육, 황색과육, 적색과육으로 구분되는데 최 근 국내외적으로 황색과육 품종의 재배가 급격히 확대되고 있다 (Kang et al, 2021). 국내외 시장에서 키위프루트 소비자는 대 과를 선호하는 경향이 뚜렷하기 때문에, 과실 크기는 과실 품질에 영향하는 중요한 요인 중 하나이다 (Flaishman et al, 2005).…”

“…전분이 분해되어 당으로 전환되면 가용성 당 함량이 증가하게 된다 (Wegrzyn and MacRae, 1995;Antognozzi et al, 1996). 전분과 가용성 당 의 변화를 고려할 때 '스위트골드' 및 '제시골드'의 적숙기는 각각 만개 180일 및 170일로 나타났으며, 이는 Kang et al (2021) 의 보고와 일치하였다. 키위 과실에서 전분은 대부분 과피 바깥 조직의 소세포에 저장되는 것으로 알려져 있다 (Gould et al, 1992).…”