加工品に臭気と黄変が生じないglucoraphasatin欠失性ダイコンの開発

  • 石田 正彦
    国立研究開発法人 農業・食品産業技術総合研究機構(農研機構)本部
  • 森光 康次郎
    国立大学法人お茶の水女子大学(自然科学系)食品化学研究室

書誌事項

タイトル別名
  • Development of the novel Japanese white radish cultivars without containing 4-methylthio-3-butenyl glucosinolate which is causes of sulfurous odor and yellow pigments of manufacturing products
  • カコウヒン ニ シュウキ ト オウヘン ガ ショウジナイ glucoraphasatin ケッシツセイ ダイコン ノ カイハツ

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抄録

<p>4-Methylthio-3-butenyl glucosinolate (glucoraphasatin) is known as the main glucosinolate of Japanese radish, daikon. 4-Methylthio-3-butenyl isothiocyanate (raphasatin) is also the main breakdown compound of glucoraphasatin by myrosinase. Raphasatin is the starting compound of sulfurous odors and yellow pigments of manufacturing products of daikon. Recently, three cultivars without containing glucoraphasatin, ‘Daikon parental line No.5’ for a breeding material, ‘Yuhaku’ and ‘Sarah White’ for the commercial cultivars were developed. These cultivars were bred using lines lacking glucoraphasatin, which were successfully developed using mutants selected from genetic resources. Currently, new manufacturing products from ‘Yuhaku’ or ‘Sarah White’ completely prevent sulfurous odors and yellow pigments.</p>

収録刊行物

  • 植物の生長調節

    植物の生長調節 55 (1), 46-51, 2020

    一般社団法人 植物化学調節学会

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