On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners.

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概要

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• After treatment with 200 ppm hypochlorite solution, ume fruit (Japanese apricot, <I>Prunus mume Sieb. et Zucc</I>.) was soaked in 3% NaCl with hardeners, Ca(OH)<SUB>2</SUB> and ashed seaweeds, prepared from wakame and kelp. The fruit was stored at a pressure of 1.2×10<SUP>3</SUP> Pa. After six months storage, we analyzed the pectic substances and divalent cations (Ca and Mg). We also measured hardness, and yeasts and lactic acid bacteria were examined. Furthermore, the tissue structure was observed with a scanning electron microscope, and we investigated the relationships among hardness, pectic substances, and tissue structure. The following results were obtained: (1) Number of yeast was less than 10<SUP>2</SUP>/g, and lactic acid bacteria were not detected. (2) Though ume fruit stored in 3% NaCl solution obviously softened, the fruit with 0.2% Ca(OH)<SUB>2</SUB>, 1.0% ashed wakame or 1.0% ashed kelp showed adequate hardness as material for hardened brined ume fruit. (3) Ca contents in alcohol insoluble substances (AIS) prepared from ume fruits with Ca(OH)<SUB>2</SUB> or ashed seaweeds exhibited an increase with amounts of additives. But, Ca in ashed seaweeds seemed to bind easier to some substance in AIS, such as pectic substances, than Ca in Ca(OH)<SUB>2</SUB>. (4) Since an increase in water soluble pectin (WSP) and 0.4% hexametaphosphate soluble pectin (HXSP) in ume fruit without hardener is accompanied with a decrease in the amounts of 0.05 N HCl soluble pectin (HSP), it was presumed that there is some effective relationship between HSP and WSP or HXSP. When the hardener was added, the changes in HSP, WSP and HXSP were inhibited. Furthermore, ashed seaweeds seemed to promote the change in HSP to 0.05 N NaOH soluble pectin (SSP). (5) Using a scanning electron microscope, small rectangular cells were clearly observed in the sarcocarp of fresh ume fruit. But, cells of stored ume fruit without hardener had been transformed to unclear flat shapes. Those of the fruit with Ca(OH)<SUB>2</SUB> or ashed seaweeds were observed as rectangular cells similar to that of the fresh fruit. The changes in cell shapes of the fruit without hardener were understood to be caused by the transformation of HSP to WSP and HXSP. Such changes of pectic substances, especially from HSP to WSP seemed to cause a decrease in hardness. The fruit with Ca(OH)<SUB>2</SUB> or ashed seaweeds in which firm rectangular cells were observed, had a lower ratio of WSP and higher ratio of HSP and SSP. The cell shapes might originate from the strengthening of the tissue structure due to intra- and intermolecular crosslinking between the pectic substances and Ca in the hardeners.

• 社団法人 日本食品科学工学会の論文

著者

• Odake Sachiko

  Faculty Of Applied Life Science Nippon Veterinary And Animal Science University

• Tsuji Kyoko

  Laboratory Of Food Science Koriyama Women's Junior College

• OTOGURO Chikao

  Yamanashi Industrial Technology Center

• KANEKO Kentaro

  Laboratory of Food Science, Koriyama Women's Junior College

• ODAKE Sachiko

  Faculty of Living Science, Yamanashi Women's Junior College

• TSUJI Kyoko

  Laboratory of Food Science, Koriyama Women's Junior College

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• The Effects of Fruit Maturation and Sodium Chloride Concentration on the Compositions of Pickled Sun-Dried Ume Fruit, 'Umeboshi'
• Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned 'Umeboshi' : Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory
• Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor.
• Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit.
• Effect of Sun Exposure on the Red Color of Salted Ume Fruit After Coloring.
• Effect of Sun Exposure on the Color of Salted Ume Fruit.
• On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners.

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