低,常温下におけるカキ'富有'果実の軟化と抗酸化レベルの変化(収穫後の貯蔵・流通)

概要

論文の詳細を見る
The fruits of a Japanese persimmon 'Fuyu' were preserved at low (5℃) and normal temperature (20℃) for 30 days, and relations between change in fruit firmness and changes in respiration rate, ethylene production rate, weight reduction rate and antioxidative levels were investigated. During storage at normal temperature, with decreasing the fruit firmness, the activity of antioxidative enzymes, such as superoxide dismutase, catalase and peroxidase, respiration rate, ethylene production rate and weight reduction ratio increased, and the concentration of ascorbic acid decreased. At low-temperature storage, activities of catalase and peroxidase decreased until the 10th day and thereafter increased and that of ascorbate peroxidase gradually increased. The concentration of ascorbic acid did not decrease until the 15th day. These findings suggest that the antioxidative level of the Japanese persimmon 'Fuyu' fruits is closely related with softening and that the relationship of active oxygen to the process of softening under low and normal temperature might be different.
園芸学会の論文
2004-09-15