Fruit Quality and Storability by Harvest Time at 'Fuji'/M.9 Apple Orchard Located in the Area with a High Air Temperature during the Fall Season

摘要

This study was conducted for three years (2007, 2009, and 2010) to investigate the changes in fruit quality during maturation, and the quality and storage ability of fruits harvested at different times of 'Fuji, apple in Daegu region with a high air temperature during the fall season. Changes in apple fruit quality during the maturation period were investigated from 120-135 days to 183-198 days after Hill bloom. In comparing quality and storage ability of fruits harvested at different times, fruits harvested more than180 days after full bloom were used. During the maturation period, poor coloring was the problem for 'Fuji' apple in Daegu region by the high air temperature about 20°C. In comparing quality of fruits harvested at different times, thesoluble solid contents and hunter a value were increased by the extended harvest time. Fruit weight during harvest was not affected by different harvest time, while the fruit firmness and titratable acidity during harvest were decreased critically when the freezing damage happened. Ethylene production, fruit firmness, and titratable acidity during cold storage for twenty weeks did not differ according to the different harvest time. Soluble solid contents of fruits harvested at 216 days after full bloomin 2009 were similar at the time of harvest and cold storage. For fruits harvested at 201days after full bloom, soluble solid content during cold storage was higher than during harvest time. However fruit firmness, soluble solid content, and titratable acidity after cold storage of fruit harvested after freezing damage was lower than those of the fruit harvested before freezing damage. The results show that the extended harvest time of 'Fuji' apples about 2-4 weeks from 180-200 days after full bloom inarea with above-air temperature during fall season was seemed to be beneficial to enhancing soluble solid contents and fruit red color, but harvesting after the middle of November was dangerous because minimum air temperature began to fall under -3.0°C.