貯蔵ウンシュウミカンの異味および異臭生成に及ぼすポリエチレン包装内ガスの影響

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タイトル別名
  • Effect of Gas Condition in Polyethylene Package on the Occurrence of Off-flavor of Stored Satsuma Mandarin(Citrus unshiu Marc.) Fruit.
  • チョゾウ ウンシュウ ミカン ノ イミ オヨビ イシュウ セイセイ ニ オヨボ

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説明

The effect of environmental gas conditions on the occurrence of off-odor or off-taste in stored Satsuma mandarin fruits was investigated. The fruit was hermetically packaged in polyethylene bags with or without the inclusion of ethylene or CO2 gas, and with or without the inclusion of their absorbents. The samples were then stored at 20°, 8°, or 1°C. The control fruits were stored in perforated bags.<BR>1. The organoleptic tests of fruits after storage in perforated bags revealed that off-odor occurred after 15 days at 20°C and after 1 month at 8°C.<BR>2. The concentration of dimethyl sulfide (DMS), the causal compound of off-odor, in the central cavity of the fruits increased sharply after 15 days storage at 20°C in all treatments. At 8°C, the concentration increased gradually when the fruit packed in perforated bag or in bags with CO2 absorbent. At 1°C, DMS level remained very low in all treatments.<BR>3. In bags containing CO2 absorbent, the low CO2 concentration resulted in a greater DMS accumulation at 20°C and 8°C than it did at 1°C. Ethylene absorbent (KMnO4 type) decreased the DMS concentration at 20°C because it also absorbed DMS.<BR>4. Fruit decay and off-taste of the juice developed rapidly at all temperatures when 100% CO2 was introduced in bags at the beginning of storage. Inclusion of 1, 000 ppm ethylene at the beginning of storage also promoted the production of off-taste and decay. In other treatments, the off-taste developed gradually. The ethanol concentration in the juice increased markedly in CO2 and ethylene-treated fruit.

収録刊行物

  • 園芸学会雑誌

    園芸学会雑誌 61 (2), 453-459, 1992

    一般社団法人　園芸学会

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