カンキツ'清見'の低温貯蔵果実への中間温度処理が長期貯蔵性ならびに抗酸化性に及ぼす効果(収穫後の貯蔵・流通)

概要

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This study investigated change in fruit quality and antioxidative activity of the flavedo tissue of fruit skin, to clarify intermittent warming (1W) effects on the storage life of 'Kiyomi' tangor (Satsuma mandarin × sweet orange) stored in a low temperature room at 5℃, 95%RH. 1) 1W treatments were conducted at 3℃, 6℃, 13℃, 23℃ and 30℃ for four days on fruits stored at 5℃, 95%RH for 3 months. Subsequently, the fruits were transferred back to the low temperature room at 5℃, 95%RH for 6 months. As a result, there was less weight loss due to 1W at 23℃ and 30℃ than those at 3℃, 6℃ and 13℃. However, the rate of chilling injury increased with 1W at 23℃ and 30℃. 2) Differences in fruit quality among the different 1W treatments were slight after about 9 months storage. Every fruit from each treatment was capable of being eaten despite long- term storage. 3) Both antioxidative activity by the β-carotene bleaching test (BHA equivalent per 100 g FW) and the concentration of total phenolic compounds (calculated as chlorogenic acid equivalents) were determined on the flavedo tissue of fruit after long-term storage. There were no effects observed among different 1W treatments. However, fruits with chilling injury exhibited a lower level of antioxidative activity and total phenolic concentration.
園芸学会の論文
2004-12-15