油処理によるイチジク果実の成熟促進に関する研究 (第5報)

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タイトル別名
  • Effect of oleification on hastening the maturity of the fig fruit. V
  • 油処理によるイチジク果実の成熟促進に関する研究-5-脂肪酸の酸化生成物処理と果実の成熟促進
  • アブラ ショリ ニ ヨル イチジク カジツ ノ セイジュク ソクシン ニ カンスル ケンキュウ 5 シボウサン ノ サンカ セイセイブツ ショリ ト カジツ ノ セイジュク ソクシン
  • Effect of metabolic products in oxidative process of fatty acid on fruit maturity

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抄録

In the present investigation, metabolic products in oxidative process of fatty acid and metabolic substances in process of decomposition of sucrose were employed to clear up these effects on hastening the maturity of the fig fruits.<br>These chemicals were applied at the best time of oleification.<br>1. The treated fruits with oxides of linolenic acid produced by hydrogen oxide (10% H2O2) or heating (at 60°C, for 48hrs.) treatments, were promoted the maturity more than those with only linolenic acid. While, regarding the influence between the hydrogen oxide and heating treatments, the former was more effective than the latter.<br>2. The application of metabolic products in oxidative process of fatty acid such as acetaldehyde, ethyl alcohol, ethylene and acetone as well as formalin markedly promoted the ripening of the fruit.<br>Among these chemicals applied, the acetaldehyde and formalin, which are possessed of the aldehyde radical (-CHO) were most effective, followed by the ethyl alcohol and ethylene. Effect of the ketone (-CO) compound such as acetone was less than the others.<br>3. In the case of metabolic products in process of decomposition of sucrose, especially, the treatment with final products in carboxylation process such as acetaldehyde and ethyl alcohol were most effective, followed by pyruvic acid. Glycerine or glucose was less effective than the others. That is, the effects of these metabolic substances on hastening the maturity of the fruit are consistent with the productive order of the substances shown in process of decomposition of sucrose.<br>4. The mature fruits treated with some metabolic substances in oxidative process of fatty acid and in process of decomposition of sucrose were equal in size, color, and reducing sugar and malie acid contents to those allowed to mature naturally.

収録刊行物

  • 園芸学会雑誌

    園芸学会雑誌 36 (4), 380-384, 1967

    一般社団法人　園芸学会

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