追熟温度がトマト果実のポリガラクチュロナーゼおよびペクチンエステラーゼの活性変化におよぼす影響について

概要

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The activities of Polygalacturonase (PG) and Pectinesterase (PE) were determined at intervals during storage of tomato fruits at 4°C, 33°C and room temperature. The activity of PG was low in mature green fruits and increased rapidly with ripening at room temperature. However, the activity in fruits stored at 4°C and 33°C did not increase. In fruits previously stored at 33°C for several days and afterwards ripened at room temperature, the activity developed to one-third the activity of normal ripening fruits. The PE activity in mature green fruits also increased with ripening at room temperature, but the activity in fruits stored at 4°C and 33°C did not increase. These results suggest that one of the reason on extension of the storage life of tomato fruits previously stored at 33°C for several days may be due to a repression of the development of PG and PE activities during storage.
社団法人日本農芸化学会の論文