果実成熟初期の熱ストレスによるブドウ有核品種(Vitis vinifera L.)の品質低下

概要

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1. Napa Camay grapevines at the early ripening stage in uncooled pots were subjected to heat stress of 43℃/28℃ day and night temperatures inside a phytotron for 4 days. They yielded damaged clusters with shrivelled berries by heat stress. Those of cooled pots produced clusters with mostly of sound berries and some shrivelled ones. However, these sound berries were small in both berry size and weight and low in total soluble solids and acidity in comparison with non-stressed vines. 2. Heat stress for 8 days at 40℃ during the same period as above did not damage berries but decreased their size, glucose and fructose contents, acidity and malate contents. These decrements were dependent on the maturity of berries exposed to heat stress; green berries were more affected than colored ones. 3. Stomatal conductance of the stressed leaves was low during the stress, and then recovered to the initial level when returned to the green house at optimal temperatures.
岐阜大学の論文
1991-12-25