Alleviation of Chilling Injury of Ponkan Fruits by Using Sucrose Fatty Acid Esters.

概要

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Alleviation of chilling injury (CI) of Ponkan fruits (<I>Citrus reticulata</I> BLANCO) during and after low temperature disinfestation (at 1±0.2 °C, for 15-16 days) was investigated by treatment with a 0.35% solution of sucrose fatty acid esters (CT-1695, L-1695, M-1695, P-1695, S-1695 andO-1695). The occurrence of CI of the fruits was suppressed by treatment with all types of sucrose fatty acid esters. Among the used esters, M-1695, P-1695 and S-1695 esters were more effective to alleviate CI. The treatment with M-1695, P-1695, S-1695 and O-1695 tended to restore the lowering of the respiratory rate of the fruits during holding at 1°C and subsequent storage at 20 °C. Changes in fruit weight, ratio of juice volume to fruit weight and titratable acidity were inhibited by the treatment with the esters. Results judged from an organoleptic test (20 panels) indicated that the fruits treated with M-1695 and P-1695 showed significantly better appearance and the fruits treated with M-1695 showed better taste than the others. Judging from the above results, the treatment with 0.35% sucrose myristate (M-1695), palmitate (P-1695) and stearate (S-1695) esters seems to be useful to alleviate CI of Ponkan fruits during and after low temperature disinfestation.
日本食品保蔵科学会の論文