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ISSN : 1225-4517(Print)
ISSN : 2287-3503(Online)
Journal of Environmental Science International Vol.28 No.1 pp.147-158
DOI : https://doi.org/10.5322/JESI.2019.28.1.147

Influence of Abnormally High Temperatures on Growth, Yield and Physiological Active Substances of Strawberry

Gyu-Bin Lee,Jung-Eun Lee,Byoung-Il Je,Yong-Jae Lee,Young-Hoon Park,Young-Whan Choi,Beung-Gu Son,Nam-Jun Kang1),Jum-Soon Kang*
Department of Horticulture Bioscience, Pusan National University, Miryang 50463, Korea
1)Department of Horticulture, Gyeongsang National University, Jinju 52828, Korea
*Corresponding author: Jum-Soon Kang, Department of Horticultural Bioscience, Pusan National University, Miryang 50463, Korea Phone: +82-55-350-5523

Abstract

In this study, we investigated the influences of abnormal high temperature on growth, yield and physiologically active substances of the strawberry. General strawberry cultivars in the 20℃ growth condition showed much better growth of leaf number, length, diameter along with plant height, compared with those in 22.5℃ or 25℃. But the cultivars of both ‘Sulhyang’ and ‘Mehyang’ showed good growth and development at 25℃ with the roots showing great growth at 20℃. The quality and yield of the strawberry were best in the 20℃ growth condition, but the merchantability deteriorated in the 25℃ high temperature condition. As for the content of the physiologically active substances of the strawberry, it increased at 20℃, the optimum growth temperature, but decreased at 25℃. The physiologically active substances in the strawberry differed among the cultivars, the contents of cyanidin-3-glucoside, cinchonine, ellagic acid and cinnamic acid higher in the ‘Mehyang’, whereas the content of fisetin is higher in the ‘Sulhyang’ cultivar.Consequentially, the high temperature in summer has a negative effect on the physiological active ingredients of the strawberry, which was increased in the strawberry cultivated at proper temperature, and high quality strawberry production was possible.

이상 고온 조건이 딸기의 생육, 수량 및 생리활성 성분에 미치는 영향

이규빈,이정은,제병일,이용재,박영훈,최영환,손병구,강남준1),강점순*
부산대학교 원예생명과학과, 1)경상대학교 원예학과

초록

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