傷害が大根の有機酸組成に与える影響

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タイトル別名
  • Effect of wounding on the organic acid composition of Japanese radish.
  • ショウガイ ガ ダイコン ノ ユウキサン ソセイ ニ アタエル エイキョウ

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抄録

The effect of wounding Japanese radishes by slicing on their organic acid composition was investigated. The pH of wounded Japanese radishes decreased, and their organic acid composition changed during storage. The organic acids in the sliced tissues were qualitatively and quantitatively analyzed by isotachoelectrophoresis. The level of malic acid, which is a major organic acid present in Japanese radish, tended to increase temporarily at 5°C, 10°C and 20°C after the tissues had been cut. Under anaerobic conditions, lactic acid was produced at 10°C and 20°C after 24h, and acetic acid was produced at 24°C after 48h. Moreover, lactic and acetic acids were found in the sliced tissues without sterilization at 24°C after 48h. These results suggest that it is necessary to preserve sliced tissues at low temperature for a short time in order to protect them from changes in their constituents.

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