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- 泉 秀実
- 近畿大学生物理工学部
書誌事項
- タイトル別名
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- Ascorbic Acid Treatments Reduce Physiological Browning Disorder in Flavedo Tissue Discs of Citrus Hassaku and Tangor 'Kiyomi' Fruits
- Ascorbic Acid Treatments Reduce Physiological Browning Disorder in Flavedo Tissue Discs of Citrus Hassaku and Tangor Kiyomi Fruits Studies on Vitamin C of Fruits and Vegetables Part9
- Studies on Vitamin C of Fruits and Vegetables-Part IX
- 青果物のビタミンCに関する研究 (第9報)
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説明
The roles of phenols and L-ascorbic acid (AsA) in the development of peel browning disorder in Hassaku (Citrus hassaku Hort. ex Tanaka) and tangor 'Kiyomi' (Citrus sinensis×C. tangerina) fruits were investigated. Flavedo tissue (colored portion of peel) discs that were prepared from Hassaku and 'Kiyomi' fruits were incubated in phosphate buffer (pH 6.4) containing different types of phenolic compounds (10-2 M) at 20°C for 25 and 20 h, respectively. Brown discoloration was noted most severely with flavedo tissue discs incubated with pyrogallol in both Hassaku and 'Kiyomi' fruits. AsA and dehydroascorbic acid (DHA) contents in the flavedo tissue decreased markedly during incubation. Flavedo tissue discs treated with 1% and 1.5% AsA solution showed no browning when incubated with pyrogallol.
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 24 (1), 31-35, 1998
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
- 1390282680094583936
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- NII論文ID
- 10030900752
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- NII書誌ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL書誌ID
- 10357203
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- データソース種別
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- JaLC
- NDL
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- 使用不可
