ナナカマドの褐変に関する研究

概要

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Sweet mountain ashes have been appreciated because they keep their fresh red color even in late autumn. Further, it was observed that the berry remained without changing in color during long period of reservation. And the browning processes proceed at a comparatively slow rate (in the case of crushed berries), in comparison with the other plant organs, for example, potato-tuber, apples, pears, etc. It was demonstrated that such a polyphenol as chlorogenic acid, and polyphenol-oxidase were present, and phenolic substances were oxidized to form melanoid pigment in the berry. Although many factors are considered to be involved in the browning processes, the formation of melanoid pigment through the oxidation of phenolic substances by polyphenol-oxidase seems to proceed at a reduced rate. The reasons for this are polyphenol-oxidase was present in a small amount, monophenol-oxidase was not present, pH. was around 3.9, in which pH phenolic substances were not rapidly oxidized by polyphenol-oxidase, and the presence of such a reducing substance as ascorbic acid reduces the quinones formed through the enzymatic reactions.
帯広畜産大学の論文
1967-03-31