白肉種モモのアントシアニンおよびポリフェノール量の変化におよぼす，追熟および貯蔵温度の影響

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  • Effects of the Temperature in Post-harvest Ripening and Storage on Quantitative Changes of Antocyanin and Polyphenol in White Peaches
  • ハクニクシュ モモ ノ アントシアニン オヨビ ポリフェノールリョウ ノ ヘン

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Effects of the temperature during post-harvest ripening and storage on the behavior of antocyanin and polyphenol in white peaches (Sunagowase, Ohkubo and Koyohakuto) were studied. The quantity of antocyanin increased as the ripening temperature rise until 35°C, and it showed a maximum at 35°C in any cultivar, but at 40°C the red colour was remarkably controlled, and in Ohkubo cv. the redness almost disappered by six days' ripening. Little changes in antocyanin during cold storage were observed, but constant relationship was not given between the storage temperature and antocyanin content. Polyphenol content changed considerably during ripening, and the aspect greatly differed among cultivars. The correlation in the changes of antocyanin and polyphenol could not be recognized in both ripening and cold storage stage. In order to ripen white peaches for processing, the peaches should be kept at the cool rooms below 30°C to prevent the strong appearance of antocyanin.

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