Changes of Chemical Components of Cucumber and Sweet Pepper Fruits during Growth on the Tree

概要

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The cucumber and sweet pepper plants were cultured on the field at Toride, Ibaragi Prefecture to examine the variation of the quality and chemical components of their fruits during growth and to know the optimal time for marketing conditions. The cucumber fruits were picked up on the 2nd, 5th, 8th and 10th days after blossoming, and were analyzed on the respective day. The sweet pepper fruits were picked up for sample at 3 stages according to the fruit bigness. Quantitative analyses were made for moisture, ash, ascorbic acid and chlorophylls a and b. The results are summarized as follows: 1) Cucumber flavor was good when the fruits were young, while sweet pepper flavor did not change during the growth of fruits. 2) The moisture content increased, while ash, ascorbic acid and chlorophyll contents decreased as the cucumber became bigger. 3) As the sweet pepper grew, the moisture content increased, ash and chlorophyll contents decreased, and ascorbic acid content increased. From the above results, it may be concluded that the cucumber was good in quality when it was young, but sweet pepper showed similar quality during growth from the viewpoint of marketability.
公益社団法人日本栄養・食糧学会の論文