Chlorophyll Degradation with Degreening of Kabosu (<i>Citrus sphaerocarpa</i> Hort. ex Tanaka) Fruits

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  • カボス果実の脱緑に伴うクロロフィルの分解
  • カボス果実の脱緑に伴うクロロフィルの分解〔英文〕
  • カボス カジツ ノ ダツ リョク ニ トモナウ クロロフィル ノ ブンカイ エ
  • Chlorophyll Degradation with Degreening of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka) Fruits

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Abstract

Changes in concentrations of chlorophylls (Chls) a and b and their derivatives and peroxidase and chlorophyllase activities were determined to elucidate the pathway of Chl degradation in developing and stored kabosu (Citrus sphaerocarpa Hort. ex Tanaka) fruits.<br>Surface color of kabosu fruits gradually turned from green to yellow with fruit development. The level of phenolic compounds involving in Chl degradation and peroxidase activity increased concurrently.<br>The Chl contents sharply decreased concurrent with the degreening of stored kabosu fruits. The patterns of HPLC tracings derived from extracts of fresh kabosu fruit revealed the presence of pheophytin a, 10-hydroxychlorophylls a and b, and chlorophyllides a and b, as Chl derivatives. These Chl derivatives in rind extracts gradually disappeared as degreening progressed during storage at 20°C; some were barely detectable on day 50. Peroxidase activity in fruits held at 20°C increased appreciably during the first 20 days of storage and then decreased. Chlorophyllase activity in the rind of fruits stored at 20°and 4°C increased slightly on day 20 but subsequently decreased.<br>It is inferred from these results that most Chls in kabosu fruits are degraded into a colorless product through a peroxidase pathway.

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