温州ミカン(Citrus unshiu Marc.)果実の落下によるCO2排出の増大〔英文〕

概要

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CO2 evolution by Satsuma mandarin (Citrus unshiu Marc.) fruit and CO2 concentration inside the fruit were greatly enhanced by dropping 46cm 10 times on the board. The rise was so rapid that there was almost no lag. The enhanced rate of CO2 evolution by the dropped fruit and the increased CO2 concentration in the fruit declined in a short time so that the increment was reduced to half in 5hr and 3hr for the former and latter, respectively. The enhanced rate of CO2 evolution was not reduced to the basal level, possibly because of the increased rate of CO2 production by the peel tissue. O2 uptake by fruit was also promoted.Ethylene production was not stimulated by dropping. The concentration of acetaldehyde was not increased either in the atmosphere in the fruit in a short period after dropping. A volatile compound that has not been identified yet rapidly appeared in the fruit by dropping, but it returned very sharply to the basal low level within 20min. It is not likely that these substances may function in enhancing respiration caused by the dropping impact.
園藝學會の論文