Changes in provitamin A and Vitamin C Contents of loquat fruit during storage.

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Changes in provitamin A and vitamin C contents during storage of 'Mogi' loquat fruit were studied. For determination of provitamin A, the fruits were packaged in perforated polyethylene bags and stored at 18°C, 5°C and 1°C. In carotenoids of 'Mogi' fruits, β-carotene and cryptoxanthin were detected as provitamin A active compounds. β-Carotene content did not decrease during the storage at all of three storage temperatures, and cryptoxanthin content was almost constant. The vitamin A activity of loquat fruit calculated from provitamin A content showed high nutritive value of 600-850 IU/100g f.w. throughout the storage period.<BR>For determination of ascorbic acid, loquat fruits were packaged in sealed or perforated polyethylene bags (30μm thickness) and stored at 18°C and 1°C. The total ascorbic acid in the fruit stored at 18°C tended to increase, while it decreased progressively in both of two packaging conditions at 1°C. Ratio of reduced ascorbic acid to total ascorbic acid was low showing about 30% even at harvest, and it furthermore lowered during storage.
日本食品保蔵科学会の論文