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- ロンポパック テラヌード
- カセサート大学中央・グリーンハウス複合研究所
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- シリパニ ジンタ
- カセサート大学園芸学科
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- 上田 悦範
- 大阪府立大学大学院農学生命科学研究科
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- 阿部 一博
- 大阪府立大学大学院農学生命科学研究科
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- 茶珎 和雄
- 大阪府立大学大学院農学生命科学研究科
書誌事項
- タイトル別名
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- Changes in concentrations of phenolic compounds and polyphenol oxidase activity in banana peel during storage
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説明
Phenolic compounds were analyzed in the outer, middle and inner layers of the peel and in the pulp of bananas during ripening from the ripening-initiation. The major phenolic compound found was dopamine followed by 3, 4-dihydroxyphenylalanine (L-DOPA), tyramine and tyrosine in all portions of the bananas. These compounds located mainly in the outer layer of peel followed by the middle and inner layers of the peel and the pulp. The concentration of dopamine decreased during ripening in all portions of the fruit, particularly in the outer layer of the peel in which senescent spotting appeared at a late stage of storage. On the other hand, those of the other compounds, namely L-DOPA, tyrosine and tyramine increased during ripening. Polyphenol oxidase (PPO) activity was detected in all portions of the fruit ; however, it increased only in the outer layer of the peel. Short-term (24h) nitrogen-gas treatment of the ripening-initiated banana delayed the induction of senescent spotting and the decrease in dopamine content, while it increased the PPO activity of the nitrogen-gas-treated bananas to the same extent as that of air-treated bananas. These results indicate that dopamine is used as substrate of PPO for the formation of brown pigments of senescent spotting.
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 31 (3), 111-115, 2005
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390282680093851392
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- NII論文ID
- 10016445085
- 40007082227
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- NII書誌ID
- AA11178236
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- ISSN
- 18811590
- 21861277
- 13441213
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可