桔品質之研究－－I.結果枝之長短與果實品質之關係

Studies on the Quality of Citrus Fruit-- I. Effect of the Length of Fruiting Shoots on th Quality of Citrus Fruit

本實驗為探討柑桔結果枝之長短對果實品質之影響，以生長在臺北新店之高墻桶柑（Citrus tankan Hayata var. Kosko）為材料，其結果顯示長果枝之果實，其果型大，比重小，果皮厚且粗糙，榨汁率低，、糖度高，酸含量低，糖酸比高；短果枝之果實，其果型小，比重大，果皮薄且光滑，榨汁率高，糖度低，酸含量高，糖酸比低；中果枝之果實，其品質與長果枝者差異不顯著，唯其果型較小，果皮較薄且細膩，榨汁率高，故剪定時，宜保留中果枝。短果枝之果實則適宜加工用。

The purpose of this experiment was to examine the effect of fruiting shoot on the quality of Tonkan (Citrus tankan Hayata, var. kosho). The citrus trees were cultivated at Hsin-dien, Taipei and were seasonally sampled for this study. It was investigated that the qualities of the citrus fruit were significantly influenced by different fruiting shoots. Larger fruit size with lower specific gravity, thicker and coarser peel, lower percentage of extractable juice, higher sugar content and lower acidity were found in fruits on longer fruiting shoots. Whereas, the similar fruit characteristics were found in fruits on medium fruiting shoots except that they were smaller in size, with thinner peel and higher percentage of extractable juice. The smallest fruit size with higher specific gravity, thinner and smoother peel, higher percentage of juice, lowerer sugar content and higher acidity were found in fruits on short fruiting shoots. Therefore, in order to obtain fruits of better quality it is advisable to maintain the medium fruiting shoots during pruning practice. However, fruits of short fruiting shoots, having higher percentage of extractable juice may be suitable for processing.