In Vitro Sugar Accumulation in Juice Sacs of Shiranuhi Mandarin
2013
Moon, D.G., RDA, Jeju, Republic of Korea | Han, S.G., RDA, Jeju, Republic of Korea | Joa, J.H., RDA, Jeju, Republic of Korea | Kim, C.H., RDA, Jeju, Republic of Korea | Ki, C.S., RDA, Jeju, Republic of Korea
To further our understanding of sugar accumulation in Shiranuhi mandarin [(C. unshiu × C. sinensis) × C. reticulate], we investigated the patterns of sugar uptake in juice sacs exposed to different concentrations of sucrose, fructose and glucose in vitro. Data was also collected on the change in weight and shape of the in vitro juice sacs over time. Soluble solids content, sugar content and acidity content were highest at 20% sucrose, fructose and glucose solution content; while fructose content was highest at 5% sucrose concentration. Furthermore, the juice sac fresh weight was highest at 5% sucrose and lowest at 20% fructose content. The shape of the juice sacs also differed in different sugar concentration and type. Overall, sucrose, fructose and glucose content in juice sacs increased with the sugar concentration. These results suggest that sugar translocation into juice sacs is actively induced by high sugar concentration in the medium. Thus, it can be concluded that sugar and acid accumulation in juice sacs increased with sugar concentration in vitro culture.
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