貯蔵ピーマン果実の低温障害に関する生理化学的研究-2-低温障害に伴う種子かつ変基質ならびに中間代謝物質の変化

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1. This paper reports the changes of phenolic compounds and their relating substances in pepper seeds during storage, in reference to the occurrence of seed browning as a symptom of chilling injury.2. By the method of paper chromatography, it was found that chlorogenic acid was main phenolic substances in seeds. The chlorogenic acid content in seed of fruits stored at 1°C increased immediately then decreased gradually during subsequent storage, while those stored at 20°C showed a constant level throughout the storage period.3. Total polyphenol content of pepper seeds showed the same tendency as that of chlorogenic acid. In cold storage, the content increased rapidly and reached a maximum after 4 days, then it turned to decrease sharply. The content in 20°C-stored fruits did not show so much change as that in 1°C-stored fruits, and was lower than the low temperature.4. The shikimic acid content of pepper seeds stored at 1°C increased rapidly and became 42.0mg per 100g fresh weight after 4 days reaching a maximum, then decreased sharply. The content in 20°C-stored fruits was lower than that in the low temperature.5. The tyrosine content of pepper seeds stored at 1°C increased rapidly and became 43.2μg per 100g fresh weight after 1 day reaching a maximum, then decreased sharply. The content in 20°C-stored fruits increased gradually until 7 days after, then decreased sharply.
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