光質の相違がイヨカン果実の品質に及ぼす影響

Abstract

To study the basis of pigment for mationin Iyo fruit, the ffect of spectral quality of light on color development was examined. In the first experiment, white, yel1ow, pink, red, blue, and violet cellophane bags were used. Fruit of 'Miyauchi' Iyo were bagged on 2 August and 1 September and kept covered until they were harvested on 9 Jan, The harvested Iyo fruits were used for the second experiment. On 13 January, the uncovered fruits were irradiated with 100W mercury vapor lamp. The spectral quality of the lamp wasred (600 to 700nm).1.Results of the August bagging revealed that the unbagged control fruit had the highest a value; fruits in the white or yellow bags had intermediate a values, whereas, those in the blue, red, and violet had the lowest values. The light intensities in the white and yellow bags were higher than were those in the pink bags; the light intensities in the blue, red, and violet bags were lowest and the colord evelopment of the fruit with in was poorest. In the autumn bagging experiment, fruit color was most intense in the red bags.2.Red light irradiation promoted pigment for mation in stored fruit. Color development tended to highest at the stem end area of the fruit where light impinged on the surface directly; it was intermediate in the equatorial area and lowest at the stylar end.3.Sugar content in the peel increased in response to the irradiation, Among the sugars, increase in sucrose was greatest.4.Our results stress that red light irradiation with 100W mercury vapor lamp is useful for promoting colord evelopment of Iyo fruit during storage.