油処理によるイチジク果実の成熟促進に関する研究-3-脂肪酸およびグリセリン処理による果実の成熟促進

概要

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In 1963 and 1964, effects of some kinds of fatty acids and glycerine, which are main constituents of rape seed oil, on hastening the maturity of fig fruits were studied.Method of application and materials used here were as those indicated in the previous paper.1. Treated fruits with fatty acids such as linolenic acid, oleic acid and stearic acid were markedly promoted the maturation of the fruits.Among the fatty acids tested, linolenic acid(three-carbon double bond, unsaturated) was most effective than the others.2. No effect was observed on glycerine treated fruits.3. Mature fruits treated with fatty acids and glycerine were as good in size, fresh weight, skin color and contents of reducing sugar and malic acid as those allowed to mature naturally.
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