Effect of Polyphenol Preparation Treatment on Growth and Fruits Characteristics of Jujube (Zizyphus jujuba Miller var. hoonensis)

서지정보

ㆍ발행기관 : 경상대학교 농업생명과학연구원 ㆍ수록지정보 : 농업생명과학연구 / 57권 / 3호
ㆍ저자명 : Yu Seok Jung, Seong Hyeon Yong, Do Hyeon Kim, Kwan Been Park, Seung A Cha, Ji Hyun Lee, Woo Whan Jang, Myung Suk Choi

목차

Abstract
Introduction
Materials and Methods
1. Survey area and materials
2. Preparation of polyphenol preparation
3. Treatment of polyphenol preparation
4. Investigation of characteristics of polyphenol-treatedjujube trees
5. Analysis of polyphenol content
6. Analysis of sugar content in jujube fruit treated withpolyphenol preparations
7. Statistical analysis
Results
1. Leaf characteristics of polyphenol-treated jujube trees
2. Chlorophyll content of polyphenol-treated jujube trees
3. Fruit production of polyphenol-treated jujube trees
4. Characteristics of polyphenol-treated jujube fruit
5. Polyphenol content of trees treated with polyphenolpreparation
6. Sugar content in polyphenol-treated jujube
Discussion
Acknowledgement
References

영어 초록

To improve the quality of jujube (Zizyphus jujuba Miller var. hoonensis), which is a fruit of health functional, the effect of polyphenol preparation treatment on the fruit characteristics of two cultivars (cv. Bokjo and cv. Sangwang) of jujube was investigated. There was no difference in the height and breast diameter of jujubes tested between the polyphenol treatments and non treatment. Jujube trees treated with polyphenol preparation produced significantly more fruit than untreated in both cultivars. In cvultivar of Bokjo, the polyphenol preparation treatment increased the fruit's fresh weight and dry weight more than two times, respectively, compared to the untreated treatment. Polyphenol preparation tr eatments also changed the leaf characteristics of jujube trees. In the polyphenol-treated trees, leaf thickness tended to be thickest at the top and thinnest at the bottom. Polyphenol preparation treated jujube trees showed no difference in chlorophyll content. Moisture content was slightly higher in the untreatment than in the treatments. Visually, the polyphenol preparation treatment had a dark green color. Jujubes treated with polyphenol preparations showed differences in polyphenol content in fruits. The polyphenol content in both peel and flesh of the treatments were much higher than that of the untreatment. Reducing sugar was contained more in the peel than in the flesh and was higher in the untreatment than in the polyphenol preparation treatments. Treatment with polyphenol preparation showed differences in fruit appearance. As described above, it was found that the treatment of polyphenol preparation changed the leaves, fruit shapes and components of jujube trees. In particular, jujubes treated with polyphenol preparations are expected to contribute significantly to eco-friendly and highly functional jujube cultivation, as they appear to produce many fruits and increase the content of polyphenols and sugars.

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