Functional Component Contents in Mature Leaves, Young Shoots, and Adventitious Shoots of Japanese Persimmon 'Saijo'

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概要

• 論文の詳細を見る

• The mature leaves of Japanese ‘Saijo’ persimmon (Diospyros kaki Thunb.) are consumed as ingredients in health foods and teas. Levels of ascorbic acid and polyphenols were compared between the mature leaf (M-leaf), young shoot (T-shoot; cultured by water-soaking twigs grown the previous year) and adventitious shoot (A-shoot; obtained from orchard trees). The level of total ascorbic acid (T-AsA) was highest in M-leaves, and though the levels of polyphenols were high in M-leaf and A-shoot, they were remarkably low in T-shoot. Isoquercitrin and astragalin levels were highest in A-shoot, followed by M-leaf, and then T-shoot.

• 社団法人　日本食品科学工学会の論文
• 2008-01-01

著者

• Matsumoto Toshikazu

  Shimane Agricultural Experimental Station

• KURAHASHI Takao

  Shimane Agricultural Experiment Station

• Kurahashi Takao

  Shimane Agricultural Technology Center

• ITAMURA Hiroyuki

  Faculty of Life and Environmental Sciences, Shimane University

• Tsurunaga Yoko

  Shimane Agricultural Technology Center

• MOCHIDA Keisuke

  Shimane Agricultural Technology Center

• SUZUKI Yoshitaka

  Kochi Agricultural Research Center

• Itamura Hiroyuki

  Faculty Of Life And Environmental Science Shimane University

• Matsumoto Toshikazu

  Shimane Agricultural Technology Center

• Matsumoto Toshikazu

  Shimane Agricultural Experiment Station

関連論文

• Extraction of Soil Organic Nitrogen by Organic Acids and Role in Mineralization of Nitrogen in Soil (Soil Fertility)
• Long-term conservation of Diospyros germplasm using dormant buds by a prefreezing method
• Effect of Dimethylsulfoxide on in vitro Storage of Wasabi Meristems at Low Temperature
• Tr1-copia group retrotransposons in persimmon (Diospyros kaki Thunb.)
• Functional Component Contents in Mature Leaves, Young Shoots, and Adventitious Shoots of Japanese Persimmon 'Saijo'

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