떫은감 '청도반시'에 대한 에틸렌 처리가 과피 조직 변화에 미치는 영향

초록

This study was conducted to examine the influence of ethylene on the anatomical changes of fruit tissue in Cheongdobansi persimmon. Microscopic studies revealed that Cheongdobanshi fruit consisted of 1 layer of outer epidermis, 1 to 3 layers of hypodermis, and parenchyma tissue from outer to inner section. Stone cells existed between hypodermis and parenchyma tissue. When persimmon fruit was treated with ethylene, most of tannin cells disappeared and only small spherical tannins bound to vacuolar membrane was observed after 7 days. Little changes in the distribution of tannin cells from the control fruit were observed. This result indicates that large tannin cells remained between epidermis and hypodermis.

키워드