洋ナシの追熟中のアルコール不溶性固形分(AIS)及びペクチン質の経時変化について

概要

論文の詳細を見る
One group of Bartlett pears that was transported from YAMAGATA Prefecture in 1991 was after-ripened at 20℃, and another group was after-ripened as well after the storage for 7 days at O℃. Changes in alcohol insoluble solid (AIS), water soluble pectin (W-S), soduim hexametaphosphate soluble pectin (P-S), hydrochloric acid soluble pectin (H-S), total pectin (T-P), total sugar, reducing sugar and acid content of the two groups were determined. The results were mainly as follows; (1) In one group without cold storage, AIS content decreased from 3.75% before after-ripening to 2.40% on the ninth day at the stage of maturing and to 1.96% on the eleventh day. W-S content increased from 0.162% before after-ripening to a maximum of 0.231% on the ninth day and then decreased to 0.081% on the 13th day. H-S and T-P content decreased gradually to half on the 13th day. Total sugar and reducing sugar content increased during after-ripening, but P-S and acid content did not change so much. (2) In another group precooled at O℃ for 7 days, AIS, pectin, sugar and acid content changed irregularly during after-ripening. The fruits softened unevenly.
東京聖栄大学の論文
1993-12-20