초록
'신고'와 '황금배'의 과실 특성간 관계를 파악하고 착과량 조절에 의한 과실의 특성 변화를 알아보고자 본 연구를 수행하였다. '신고'는 평균 과중이 672.0g이었으며 601-750g의 과실이 33.8%로 가장 많았으며 '황금배'는 평균 과중 477.5g이었고 401-600g의 과실이 72.5% 생산되었다. '신고'는 300g 이하부터 1kg 이상까지 넓고 고르게 분포하였으며, '황금배'는 생산되는 과중 분포가 좁았다. '신고'의 당도와 당산비는 과중, 종경 및 횡경과 정의 상관을 나타내었으나, '황금배'는 과중과 횡경에서만 당도와 낮은 상관을 나타내었다. 각 품종의 과중별 품질은 '신고'의 경우 451g 이하의 과실은 당도가 낮고 400g 이하의 과실은 경도가 낮았으며, '황금배'는 과중에 따른 품질 차이를 보이지 않았다. '신고'의 과실 크기는 과육의 크기에 영향을 받았으며 과중이 클수록 과육 부위가 차지하는 비중이 높았다. '신고'에서 약하게 적과하면 과실의 과중, 당도와 당산비가 낮았고 경도가 높았으며, '황금배'는 적과가 약한 경우 과중과 당도가 낮았다. '신고'는 모든 적과 수준에서 처리에서 과중이 클수록 당도가 높았으며 특히 '적과 약'에서는 450g 이하의 과실 또한 당도가 낮아 품질이 불량하였고, '황금배'는 모든 적과수준에서 과중에 따른 품질차이는 나타나지 않았다. 따라서 '신고'는 적과수준에 따라 과중이 작은 과실의 생산이 가능하지만 품질 감소가 불가피하여 중소과 생산은 어려울 것으로 판단되었으나, '황금배'는 품질의 하락없이 적과 수준 조절을 통한 중소과 생산이 가능할 것으로 기대되었다.
This study was carried out to understand the characteristic relations fruit changes caused by adjusting the amount of the fruit load in 'Niitaka' and 'Whangkeumbae'. The average fruit weight of 'Niitaka' was 672.0 g and the amount of fruit in the range of 601-750 g was the highest, accounting for 33.8% of the production and as for 'Whangkeumbae', the average fruit weight was 477.5 g and fruit in the range of 401-600 g accounted for 72.5% of total production. The weight of the 'Niitaka' was evenly distributed in each range from below 300 g to over 1 kg and the percent of the regular shaped fruit in 'Whangkeumbae' was high as the distribution range of the fruit weight was narrow. The brix degree and the soluble solid content (SSC)/acidity ratio of 'Niitaka' had a significantly positive correlation with the fruit weight, the length, and the diameter of the fruit. The brix degree also had a positive correlation with weight and diameter of the fruit for 'Whangkeumbae'. As for the difference in fruit quality according to fruit weight for each variety, the brix degree was low in 'Niitaka' that were below 451 g and the fruit firmness was low in fruits weighing under 400 g. There was no difference according to fruit weight in 'Whangkeumbae'. The fruit size was impacted by the fleshy part and the ratio of fleshy part was higher as the fruit size became larger. The weight of the fruit, brix degree, and the SSC/acidity ratio were low while the firmness was high in light thinning treatment for 'Niitaka' and in the case of 'Whangkeumbae', the fruit weight and brix degree were both low in light thinning treatment. The brix degree was higher in bigger sized fruit in all thinning intensity for 'Niitaka', the case in light thinning treatment especially where the quality was poor due to low brix degree in fruits that weighed less than 450 g, on the other hand, there was no difference in the quality due to the fruit weight among the thinning intensity for 'Whangkeumbae'. Therefore, it is possible to produce smaller sized fruits in 'Niitaka' by controlling the thinning intensity, as it is inevitable to result in lower quality fruits, however, it is projected that we can produce small to mid-sized fruits in 'Whangkeumbae' by controlling the thinning intensity without causing the decline in fruit quality.
