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멜론에 있어서 감/산미가 조화된 품종을 육성함에 있어서 산미를 가지는 개체의 선발과 산미강도 유전분석에 이용할 수 있는 신뢰할만한 분석방법을 탐색하고, 또 산미강도의 유전양식을 알아 보기위해 산미가 있는 친과 없는 친으로 half-diallel cross set를 만들고 산미를 미각, AC값, pH값에 의해 분석해본 바 기계적 분석방법으로는 AC와 pH의 비교 결과 AC보다 pH가 더 산미개체의 선발에 적합한 것으로 고려되었고, 산미 유무의 pH 기준은 5.7정도인 것으로 고려되었다. 산미의 유전은 산미가 있는 것이 없는 것에 대해 높은 우성효과를 가지고 있었다. 또한 산미유전자를 가지지 않는 친들에도 산미 품종과 결합되어 산미유전자가 작동할 때 더 강화시키거나 약화시키는 효과를 가지는 modifying 유전자가 있는 것으로 판단되었다.


In order to elucidate genetic mode of strength of sour taste in melon fruit, 6 melon lines; PI 124112, Euncheon, Newmelon, #33498, GM78, and Tituam were selected, and crossed each other for making six-parent half-diallel cross combination. Among six lines, ‘PI 124112’ was only one sour parent, others were not sour. Three characters; sourness, organic acid content (AC, %) and pH, related to sour taste of fruit flesh were evaluated or measured. The fruit taste of all F1s from the crosses between sour parent ‘PI 124112’ and other were sour, even though they gave different strength in sourness according to combinations. But the taste of fruit of all F1s among non-sour parents was not sour at all. Correlation graph between sourness, pH and AC showed that pH is more reliable for evaluation of sour taste than AC. The boundary of pH value between sour plant and non-sour plant was approximately of pH 5.7. The character sourness was almost complete dominance. But the sour strength of each F1 combination differed, therefore it seemed that some modifying genes are concerned in the expression of sourness strength.