Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
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Effect of Temperature on the Growth, Pyruvic Acid and Sugar Contents in Onion Bulbs

온도조건이 양파의 생육 및 pyruvic acid와 당 함량에 미치는 영향

Lee, Eun-Ju;Suh, Jun-Kyu
이은주;서전규

  • Published : 2009.12.31
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Abstract

Flavor potential in onions is genetically determined, but it can be modified by environment. The aim of this study was to investigate the effect of temperature (15, 20, 25, 30${^{\circ}C}$) on the sugar and pyruvic acid contents and growth of onion (Allium cepa L.) bulbs. There were no differences in the plant height according to temperature. The number of leaves was decreased as temperature increased. However bulb diameter, bulb weight and bulbing index (bulb/neck diameter) were increased as temperature increased. Therefore aerial part growth was better at 20 and 25${^{\circ}C}$ and subterranean growth was better at 25 and 30${^{\circ}C}$. At harvest, there was a significant difference in bulb characteristics. It showed better growth in bulb diameter and weight at 25${^{\circ}C}$. The growth of bulbs was better but bulb weight was decreased lower at 30${^{\circ}C}$ because of stress. The pyruvic acid content in onion bulb was the highest at 20${^{\circ}C}$, while total sugar content was the highest at 25${^{\circ}C}$. The pyruvic acid and sugar content per unit weight of the bulb were the highest at 20${^{\circ}C}$. Onion grown at 25${^{\circ}C}$ was the highest in sweetness but much lower in PA/TS rate. Sucrose content was increased as temperature increased but there was no effect on glucose and fructose contents. Therefore, strong sweet flavor should be obtained when onions are grown at 25${^{\circ}C}$ condition.

양파의 향미는 유전적으로 결정되나 환경에 의해 조절되기도 하므로 온도조건(15, 20, 25, 30${^{\circ}C}$)에 따른 양파의 생육과 pyruvic acid 및 당 함량을 비교하였다. 초장은 처리간에 차이가 없었고 엽수는 온도가 낮을수록 많았다. 그러나 구경과 구중, 구비대 지수는 온도가 높을수록 더 높아 구비대가 더 잘 이루어져 지상부 생육은 20${^{\circ}C}$와 25${^{\circ}C}$ 처리에서 유의하게 좋았으며, 구비대는 25${^{\circ}C}$와 30${^{\circ}C}$ 처리에서 좋았다. 수확 시 구 특성조사에서 구경과 구중은 25${^{\circ}C}$에서 가장 좋았으며, 구형지수는 30${^{\circ}C}$에서 가장 낮아 구비대가 잘 이루어졌으나30${^{\circ}C}$에서는 지나친 고온으로 인해 구중이 유의하게 낮았다. 양파 구의 총 pyruvic acid 함량은 20${^{\circ}C}$에서 가장 높았고, 구의 총당 함량은 25${^{\circ}C}$에서 가장 높았다. 그리고 온도에 따른 단위 부피당 pyruvic acid 함량과 총당 함량은 20${^{\circ}C}$에서 가장 높았고, 감미도는 25${^{\circ}C}$ 온도 조건에서 가장 높았으며, 총당(TS) 함량에 대한 pyruvic acid(PA) 함량 비율(PA/TS rate)은 25${^{\circ}C}$ 온도 조건에서 가장 낮았다. Sucrose 함량은 온도가 높을수록 증가하였으나, glucose와 fructose는 특정 경향이 없었다. 따라서 25${^{\circ}C}$ 온도 조건에서 양파의 단맛이 가장 많을 것으로 판단된다.

Keywords

References

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