収穫後の高温追熟がモモの生果およびかん詰製品の肉質に及ぼす影響

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  • Effect of Ripeness of White-pulp Peaches at Comparatively High Temperatures on the Pulp Qualities of Fresh and Canned Peachest
  • シュウカク ゴ ノ コウオンツイジュク ガ モモ ノ セイカ オヨビ カンズメ セイヒン ノ ニクシツ ニ オヨボス エイキョウ 〔 カジツ ・ ソサイ ノ ニクシツ ニ カンスル ケンキュウ-5-〕

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White-pulp peaches (var. Okubo) at marketing ripeness were ripened in the rooms of 25, 30, 35 and 40°C. They were canned following usual procedures.<BR>The firmness of peach pulp decreased rapidly during the 3 day-ripening period at 25 and 30°C. However, it remained almost constant for 3 days at 35°C and for 6 days at 40°C. A decrease in hydrochloric acid-soluble pectin and an increase in water-soluble pectin in alcohol-insoluble solids prepared from ripened peach pulp were observed in every experimental group. The changes in pectic substances seemed to be most marked at 25 and 30°C during the first 3 day-ripening period. At 35 and 40°C, however, there was relatively a little conversion of hydrochloric acidsoluble pectin into water-soluble pectin. The firmness of canned peach pulp was considerably less than that of fresh pulp. But the change in firmness of the fresh and canned pulps was essentially the same.<BR>The above experimental results and organoleptic tests suggested that the most desirable temperature range for ripening after harvest was in 25 to 30°C. Temperatures above 30°C should be avoided.

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