The weight of harvested fruits, and the contents of total soluble solids and phenolic compounds were determined in four peach cultivars (
Prunus persica BATSCH) planted in plastic containers grown under different conditions of soil moisture and air temperature.
Using the peach trees, cv.‘Takei Hakuho’grafted on
P. persica, and cv.‘Sanyo Suimitsu’grafted on
P. persica or
P. tomentosa THUNB., soil moisture tension (pF) was maintained for each stage of fruit growth such as an early period (Stage 1), a stone-hardening period (Stage 2), and a maturation period (Stage 3) at 2.3 to 2.7 by withdrawing water. Whereas in the control pF was maintained at 1.0 to 1.5 throughout experiments. Later time of the drought treatments resulted in later maturation of fruits in either cultivar. In both‘Takei Hakuho, ’and‘Sanyo Suimitsu’grafted on P.
tomentosa, the smallest fruit and the highest content of phenolic compound in the fruit were observed in the drought plot during the Stage 3. In ‘anyo Suimitsu’grafted on
P. persica, the content of phenolic compound was high not only in the drought plot during the Stage 3, but also in the control one.
When peach trees, cv.‘Saotome’and‘Chikuma’grafted on
P. persica were grown under four different air temperatures throughout Stages 2 and 3, the content of phenolic compound in the fruit was higher in the plots of 15°C and 20°C than in those of 30°C and the control, in which plants were grown outdoors throughout experiments. In‘Sanyo Suimitsu’ peach trees on
P. persica grown at 20°C and 30°C of air temperatures during Stages 2 or 3, the content of phenolic compound was higher at 20°C than at 30°C in either stage, and it was also higher in the treatments of Stage 3 than in those of Stage 2 for both temperatures. Regardless of cultivar, at any plot treated with constant air temperatures of 15°C, 20°C, and 30°C, fruit weight was small, compared to the control. Average air temperature outdoors was 22.8°C or higher throughout the treatments.
From these results, it is considered that soil drought and low air temperature during the Stage 3 of fruit growth is closely related to the occurrence of astringency in peach fruits.
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