貯蔵中および成熟過程におけるギンナン中のデンプン，少・単糖類および有機酸の変化

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  • Changes in Starch, Oligo- and Monosaccharides and Organic Acids in Stored and Tree-ripened Gingko Nut.
  • チョゾウ チュウ オヨビ セイジュク カテイ ニ オケル ギンナンチュウ ノ

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In order to identify the possible relationship between structural impairment and compositional changes resulting from storage of gingko nuts, we analyzed the concentrations of starch, oligo- and monosaccharides and organic acids bimonthly in nuts stored at 5, 20-35, and 37°C over a six-month period. The nuts stored at 5°C showed a reduction of fructose and an increase in sucrose, whereas the sucrose content was decreased considerably in nuts hardened by starage at room temperature or higher. There was no significant difference in starch content during the period of study, and the observed decrease was only slight at each temperature tested. Hence, the changes in content could not be attributed to hardening of the gingko nuts in storage. For comparison, we also assessed the amounts of starch, oligo- and monosaccharides and organic acids in gingko nuts ripening in seasan. The nuts matured rapidly during about 20 days between mid-July and early August, then continued to ripen very gradually until the end of October. Maturation was confirmed by an increased starch content and a decreased water content.

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