절화용 거베라 화경의 신장 단계별 유기성분 함량과 내부조직 관찰

Organic composition analysis and anatomical observation in Gerbera lead to a better knowledge on the breeding techniques to create new gerbera cultivars and hybrids, and the physiology of senescence of them. Cut flowers of 5 domestically-bred gerbera cultivars with various peduncle elongation stages were investigated. When the length of the peduncle reached to 15 cm, which was growth stage I, the hollow space within the peduncle was too small to be observed. Later, however, at the stage III, 55 cm peduncle length, the hollow cavity was observed. All gerbera demonstrated different growth rate, depending on a plant part: upper part of them tended to elongate at most; while, middle and lower parts of them showed a declining trend. According to changes in peduncle elongation stages, total amounts of organic compounds, which were sugar, starch, proteins and amino acids, were measured. The highest total sugar concentration, 29.3%, occurred in ‘Ggotmuri’ cultivar whereas, in the stage III before the harvest, the lowest total sugar concentration of 8.8% was observed in ‘Red Auction’. The amount of starch in the peduncle tended to be higher in the upper than that in middle and lower parts, and its amount showed a declining trend except for the upper part in all the bred. Moreover, the amount of protein contents in the peduncle was higher in upper part than that in middle and lower parts in all 5 cultivars, and its content largely decreased during the peduncle elongation. The amount amino acids in the peduncle increased as the peduncle was elongated and its amount in the lower parts was higher than that in the upper part in all cultivars. These observations would suggest that gerbera showed different growth characteristics during the elongation.