The Characteristics of Anatomical Structure and Fruit Quality According to Fruit Developmental Stage of Pyrus pyrifolia Nakai cv. Manpungbae

摘要

This study was carried out to understand the physiological characteristics of 'Manpungbae' (Pyrus pyrifolia Nakai) pears through the seasonal changes of pericarp structure and anatomical differences between bagging and non-bagging treatment, and alsofruit quality and peel coloration characteristics at the harvest time. The pericarp at full bloom was consists of outer epidermis, hypodermis, parenchyma cell, and inner epidermis from the exterior. The cell layers from the outer epidermis to vascular bundle increased rapidly 7-10 layers to 18-26 layers from full bloom (FB) to 77 days after ftall bloom (DAFB) and did not change significantly until maturity. Thus, the cell division period of 'Manpungbae' pear was until77 DAFB and during this period, thethickness from hypodermis to vascular bundle increased from 73.1im to195 im in this period. Stone cells were formed from seven to 21DAFB and stone cell clusters were formed around 49 DAFB. The cork cell layer was formed between 49 and 77 DAFB. 'Manpungbae' fruit pericarp was consists of 4.5layers of the cork cell layers and seven layers of hypodermis which has the tannin at harvest time (161 DAFB). Comparison of the fruit enlargement and fruit structure development by bagging or non-bagging showed that 'Manpungbae' fruits without bagging had more than three cork cell layer than those with bagging at maturity. The size of stone cell clusters were varied in two treatments. Fruit weight was higher in the non-bagging treatment but there was no differencein soluble solid contents (SSC) between two treatments. The weight of the 'Manpunbae' fruit was distributed from 301g to more 900 g and the average fruit weight was 677.2 g at harvest time, and fruits in the range of 551-800 g accounted for 71.6% of total production. The SSC, acidity and SSC/acidity ratio was 10.2-12.1 °Brix, 0.10-1.24% and 9.76-14.31 respectively, and the SSC was higher in bigger fruit which had a very higher positive correlation with a fruit weight. However, the fruit firmness tended to be lower with fruit size which had a very higher negative correlation with the fruit weight and SSC. The cork cell layer numbers between yellowish brown and green pericarp were not different significantly, in 3.8 and 3.5 respectively.