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2018 Vol.27, Issue 3 Preview Page
Changes of Fruit Quality and Anthocyanin Composition of ‘Kyoho’ and ‘Heukboseok’ Grape Berry Skins under High Temperature at Veraison

변색기 고온에 의한 ‘거봉’ 및 ‘흑보석’ 포도의 과피 안토시아닌 조성 변화

Suhyun Ryu1*
,
Jeom Hwa Han1
,
Hyun Hee Han1
,
Jae Hoon Jeong1
,
Jung-Gun Cho1
,
Kyeong Ran Do1
류 수현1*
,
한 점화1
,
한 현희1
,
정 재훈1
,
조 정건1
,
도 경란1
1Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration, Wanju 565-852, Korea
1농촌진흥청 국립원예특작과학원 원예작물부 과수과
*Corresponding author: tngus4228@korea.kr
30 July 2018. pp. 213-221
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Abstract

We analyzed the skin coloration and anthocyanin composition of ‘Kyoho’ and ‘Heukboseok’ grape berries to determine the cause of poor coloring in ‘Kyoho’ berry skins under high temperature (HT) at veraison. Although the skin coloration inhibited in both ‘Kyoho’ and ‘Heukboseok’ berries under HT for 30 days from veraison, the total anthocyanin content in ‘Heukboseok’ berry skins increased to the level of control after the end of temperature treatment, but ‘Kyoho’ did not increase. Malvidin derivatives were most significantly reduced in ‘Kyoho’ berry skins, followed by those of delphinidin and petunidin. Among individual anthocyanins, diglucosides and acylated malvidin derivatives were most decreased in ‘Kyoho’ berry skins. Acylated and tri-hydroxylated anthocyanins were reduced more than those of non-acylated and dihydroxylated, respectively. All different types of anthocyanin components in ‘Kyoho’ berry skins decreased by HT, and they were similar to that of total anthocyanin. In ‘Heukboseok’ berry skins, accumulations of all different types of anthocyanins were inhibited by HT, and increased to the level of control after the end of the treatment. These results suggest that the poor coloration of ‘Kyoho’ under HT at veraison was not caused by the decrease of specific anthocyanins but because the whole anthocyanin biosynthesis was suppressed by HT.

Keywords
poor coloration
anthocyanidin
acylation
abnormal high temperature

여름철 고온으로 인해 ‘거봉’ 포도의 착색 불량이 나 타나는 원인을 안토시아닌 조성의 변화로부터 구명하기 위해 본 실험을 수행하였으며, 같은 대립계 포도 품종인 ‘흑보석’의 과실 품질과 안토시아닌의 변화를 함께 비교 하였다. 착색 초기부터 30일 동안의 고온 처리에 의해 ‘거봉’과 ‘흑보석’ 모두에서 과피의 착색이 감소하였지만, ‘흑보석’은 온도 처리의 종료 이후 안토시아닌 함량이 대조구의 수준으로 증가하였고, ‘거봉’은 착색이 정지된 상태로 안토시아닌 함량이 증가하지 못했다. 고온에 의 해 ‘거봉’의 안토시아니딘은 Mal, Del, Pet의 순으로 크 게 감소하였으며, 개별 성분으로는 diglucoside 및 Malacylated 형태가 가장 크게 감소하였다. 안토시아닌의 형 태별 함량을 비교한 결과, ‘거봉’ 과피에서 고온에 의해 acylated 형태가 non-acylated 형태에 비해서 더 크게 감소 하였고, B ring의 tri-hydroxylated 형태가 di-hydroxylated 형태보다 더 큰 비율로 감소하였다. ‘거봉’에서 모든 그 룹의 안토시아닌 함량이 총 안토시아닌과 비슷한 경향으 로 감소하였고, ‘흑보석’에서는 모든 그룹의 합성이 고온 에 의해 억제되었다가 온도 처리가 종료된 이후 대조구 의 수준으로 회복되었다. 따라서 착색 초기의 고온에 의 한 ‘거봉’의 착색 불량은 특정 안토시아닌의 감소에 의 한 것이 아니라, 전체적인 안토시아닌의 생합성 자체가 고온에 의해 억제되었기 때문으로 판단되었다.

키워드
착색불량
안토시아니딘
아실화
이상 고온
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Information
  • Publisher :The Korean Society for Bio-Environment Control
  • Publisher(Ko) :(사)한국생물환경조절학회
  • Journal Title :Protected Horticulture and Plant Factory
  • Journal Title(Ko) :시설원예ㆍ식물공장
  • Volume : 27
  • No :3
  • Pages :213-221
  • Received Date : 2018-05-16
  • Revised Date : 2018-06-30
  • Accepted Date : 2018-07-02
  • DOI :https://doi.org/10.12791/KSBEC.2018.27.3.213
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