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Research Article

Characteristics of the Fruit Quality and Volatile Compounds of ‘Cheongsoo’ Grape by Treatment with Different Plant Growth Regulators

‘청수’ 포도에 있어서 식물생장조절제 처리에 따른 과실 품질 및 휘발성 향기 특성

Eun Ha Chang1*
,
Sung Min Jung2
,
Youn Young Hur2
,
Jong Chol Nam3
,
In Myung Choi4
장 은하1*
,
정 성민2
,
허 윤영2
,
남 종철3
,
최 인명4
1Postharvest Research Division, National Institute of Horticultural & Herbal Science
2Fruits Research Division, National Institute of Horticultural & Herbal Science
3Apple Research Institute, National Institute of Horticultural & Herbal Science
4Ginseng & Herbal Crop Research Institute, National Institute of Horticultural & Herbal Science
1국립원예특작과학원 저장유통과
2국립원예특작과학원 과수과
3국립원예특작과학원 사과연구소
4국립원예특작과학원 인삼특작부
*교신저자. *Corresponding Author. 
June 2018. pp. 326-336
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Abstract

Wine grape is characterized by small berry-type fruits, which contain seeds and juicy pulp enclosed in thick skin. ‘Cheongsoo’, a Korean grape cultivar selected in 1995, is rich in flavor and used as both a wine and a table grape. The effects of growth regulator treatments including GA3 alone or in combination with thidiazuron (TDZ) or forchlorfenuron (FCF) have been studied in different Korean grape cultivars to select for traits such as seedless and firm fruits and to prevent berry shatter. However, growth regulators such as cytokines have been shown to delay the growth of grapes. Here, we assessed the effect of three growth regulators on ‘Cheongsoo’ grape through investigation of grape quality characteristics and the development of volatile flavor components. Three treatments of growth regulators, specifically 100ppm GA3 + 5ppm 1% TDZ, 100ppm GA3 + 5ppm 0.1% FCF and 100ppm GA3 alone, were applied at 14 days after full bloom while untreated grapes were used as control. Five quality characteristics of ‘Cheongsoo’ grape were investigated including the sugar, fatty acid and n-alkane contents, acidity and the degree of volatile compound production. Treatment with growth regulators resulted in greater average fruit weight of 6.30–6.48 g compared to the 4.49 g of untreated grapes. However, the sugar content of untreated grapes was 1°Brix higher (16.6 ± 0.55) than that of grapes treated with growth regulators. Similarly, the volatile compound and acid content of untreated grapes were elevated, with the latter being 0.67 ± 0.04% (w/v), which was 0.1% higher than grapes treated with growth regulators. The content of hexanal, (E)-2-hexenal, 4-hexen-1-ol, and (E)-2-hexen-1-ol derived from the C6 compounds and fatty acids were higher in grapes treated with growth regulators, also these compounds appeared abundant in immature fruits. The n-alkane content was more predominant in untreated grapes, mostly in the wax layers of grape skin, and it was degraded to fatty acids through various pathways. Collectively, treatment of Cheongsoo grape with growth regulators resulted in reduction of fruity volatile compounds that are essential for the production of good quality wine grapes.

Keywords
alkane
aroma
fatty acid
flavor
cytokinin
gibberellin

‘청수’ 포도는 양조적성이 큰 품종으로 양조용 포도의 특징은 유핵이며 껍질이 두껍고, 과립크기가 작으며 향기가 진한 것이 특징이다. 본 실험은 우리나라에서 포도의 무핵, 과립비대 및 탈립방지 목적으로 처리하는 생장조절제(PGR)처리가 청수포도의 향기에 미치는 영향을 조사하였다. 처리방법은 GA3 100ppm + Thidiazuron(TDZ) 1% 5ppm, GA3 100ppm + Forchlorfenuron (FCF) 0.1% 5ppm, 그리고 GA3 100ppm를 만개 후 14일에 처리하여 최종 수확시기에 무처리구와 포도의 향기 성분을 비교하였다. 과실 특성에 있어서 과립 무게는 무처리 포도가 가장 적었고(4.49g), GA3 100ppm + TDZ 5ppm과 GA3 100ppm + FCF 5ppm 처리 시 가장 컸다(6.30-6.48g). 당도와 산함량은 무처리 포도가 PGR 처리 포도보다 각각 1°Brix 높은 16.6 ± 0.55°Brix와 0.1% 높은 0.67 ± 0.04%(w/v)이었다. 과실 향기 성분에 있어서는 무처리 포도에서 향기에 관여하는 휘발성 물질이 다양하게 발달하였고 포도에 과일향을 나타내는 성분의 함량이 높게 나타났다. 반면 PGR 처리 포도에서는 과일향에 관여하는 향기성분의 함량이 낮고, 그린 및 풀향을 나타내는 성분이 높게 나타났다. GA3 100ppm + TDZ 5ppm을 처리한 포도는 향기 성분이 가장 적게 검출되었다. 과피의 n-alkanes 함량은 무처리 포도에서 가장 높았으며 GA3 100ppm + TDZ 5ppm 처리 시 거의 검출되지 않았다. PGR 처리에 따라 n-alkanes 성분 및 함량에 차이가 나타나는 것으로 미루어 향기 생성 전구체인 지방산의 생성에도 영향을 미치며 결국 포도 향기 생성에 관여하는 지방산 함량이 적거나 또는 생성되지 않기 때문에 무처리 포도에 비해 휘발성 향기 성분이나 함량이 적게 나타나는 것으로 사료된다.

키워드
알칸
아로마
지방산
지베렐린
사이토키닌
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Information
  • Publisher :KOREAN SOCIETY FOR HORTICULTURAL SCIENCE
  • Publisher(Ko) :한국원예학회
  • Journal Title :Horticultural Science and Technology
  • Journal Title(Ko) :원예과학기술지
  • Volume : 36
  • No :3
  • Pages :326-336
  • Received Date : 2017-05-12
  • Revised Date : 2017-07-11
  • Accepted Date : 2017-07-14
  • DOI :https://doi.org/10.12972/kjhst.20180032
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