果実蔬菜貯蔵中に於ける品質並にビタミンB1,Cの消長
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概要
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This report coveres the study on the quality and the behaviours of Vitamin B_1 and C of tomatoes, Japanese pears and taloes during storage in the seasons of 1956 to 1957. The results are summerized as follows : (1) Tomatoes, variety Fukuzyu No.2,--in the room temperature (23゜～27℃) the quality was almost lost from bad to worse after 5～7 days storage, but the ascorbic acid was kept comparatively stable ; though tomatoes became unsuitable for food within 20 days, yet the reduced ascorbic acid remaind 64 per cent. In the cold storage (4゜±1℃) tomatoes were more stable ; both the quality and the ascorbic acid were kept in 15 days with a little change, and in 45 days the quality became perfectly worse, but the reduced ascorbic acid still remained 53 percent. (2) Japanese pears, variety Nizisseiki,--in the room temperature (20゜～27℃) the quality was lost from bad to worse in 10days and the flesh of fruit was nearly browken down in 30 days storage, yet the reduced ascorbic acid remained 51 per cent. The experiment in the cold storage (4゜±1℃) was discontinued in 30 days, but it seemed to be supposed that the cold storage temperature might be remarkablly effective. However it was found that there appeared many internal breakdown. This is quite important matter in storage of Japanese pears. (3) Japanese pears, variety Okusankiti,--in the room temperature (7.6゜～17.9℃) the quality became delicious gradually within 60 days and thereafter it fell down slowly, the ascorbic acid being decreased rapidly from 60 days ; those were opposing effect to the variety of Nizisseiki. The experiment in the cold storage (4゜±1℃) was discontinued after 60 days, but the effect of cold storage temperature was remarkable. Both the quality and the ascorbic acid content changed a little in 60 days as in the case of Nizisseiki. Also internal and surface breakdown were noticed some extent. (4) Taloes, variety Uhan,--in the room temperature (6.6゜～18.3℃) the carbohydorates of taloes changed a little but an ascorbic acid, particurally, the reduced ascorbic acid decreased rapidly ; remaining to 37 per cent in 30 days and 13 per cent in 60 days. Between the room temperature treatment and the keeping temperature treatment the results showed nearly no difference. (5) So for as the fruit and vegetable were used in this experiment, remerkable differences in the content of Vitamin B_1 could not be obtained.
- 大阪學藝大學の論文
- 1958-03-00
大阪學藝大學 | 論文
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