書誌事項
- タイトル別名
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- Effects of Polyphenol Content and Polyphenoloxidase Activity on Browning Reaction of Apple Fruits.
- リンゴ ノ カッペン ニ オヨボス ポリフェノール セイブン ト ポリフェノー
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説明
The effects of hydroponic culture (water culture) and Ca-solution spray to tree of conventional soil culture on enzymatic browning of the apple fruits were examined in comparison with the conventional soil culture (soil cultured fruit: SCF). The cultivars of apple were Fuji and Jonagold of water cultured fruit (WCF), and Starking of Ca-solution sprayed fruit (CaF). We investigated the relationship among the enzymatic browning, polyphenol (PP) content and polyphenoloxidase (PPO) activity by using the apple fruits harvested at Morioka in 1992-1994. The results were as follows. (1) Total PP (TPP) contents in WCF and CaF with low browning degree were higher than that in SCF with high browning degree. It seemed that TPP content didn't relate to the browning directly. (2) Chlorogenic acid content was found to be higher in WCF than in SCF, however the relationship between culture condition and epicatechin content of same samples was not clear. (3) The contents of chlorogenic acid and epicatechin in Starking were not affected by spraying of Ca-solution. (4) The PPO activity in WCF was weaker than that in SCF significantly. These results indicated that the browning reaction of WCF was influenced by the PPO activity. (5) The PPO patterns by Native PAGE differed between the apple cultivars but had no difference among the culture conditions. It is evident that the low browning degree of WCF depended on only quantity of PPO, not on quality.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 45 (1), 28-36, 1998
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206404462976
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- NII論文ID
- 10007585948
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 4380461
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
