Characteristics of Quality and Processing of Mizu-nasu (<i>Solanum melongena</i> L.) Eggplant Fruit Based on a Varietal Comparison
-
- KITSUDA Koji
- The United Graduate School of Agricultural Science, Tottori University Research Institute of Environment, Agriculture and Fisheries, Osaka Prefecture
-
- MATSUSHIMA Sayuri
- Faculty of Agriculture, Yamaguchi University
-
- SHIMOKAWA Akihiro
- Faculty of Agriculture, Yamaguchi University
-
- SHIGYO Masayoshi
- Faculty of Agriculture, Yamaguchi University
-
- ITAMURA Hiroyuki
- Faculty of Life and Environmental Science, Shimane University
-
- YAMAUCHI Naoki
- Faculty of Agriculture, Yamaguchi University
Bibliographic Information
- Other Title
-
- 品種比較に基づいた水ナス果実の品質並びに加工特性
- Characteristics of Quality and Processing of Mizu-nasu (Solanum melongena L.) Eggplant Fruit Based on a Varietal Comparison
Search this article
Abstract
<p> Eggplant is a frequently eaten vegetable in Japan. A number of cultivars adapted for particular climatic environments have been developed in various regions of Japan. The Mizu-nasu eggplant, the fruit of which is mostly used to produce salted pickles, has been cultivated in the Senshu District in Osaka over time. We compared its chemical components with those of several cultivars (Torikai, Chikuyo, Kurowashi, Senryo-2, Masumi, and Shiro-nasu) that vary in shape, appearance, and additional properties to clarify the quality characteristics of Mizu-nasu. Senryo-2, Chikuyo, and Kurowashi had higher anthocyanin contents than those of Mizu-nasu and Torikai. The peel of every cultivar contained chlorophyll; however, the content was highest in Senryo-2. The polyphenol content in the peel was highest in Kurowashi. Polyphenol oxidase (PPO) activity was highest in Shiro-nasu and lowest in Mizu-nasu. In addition, the degree of browning was highest in Shiro-nasu and lowest in Mizu-nasu. These results indicate that Mizu-nasu fruit could be suitable for processing as salted pickles due to low levels of polyphenol and PPO activity as compared to the other cultivars.</p>
Journal
-
- Food Preservation Science
-
Food Preservation Science 43 (1), 9-15, 2017
Japan Association of Food Preservation Scientists
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390294020637997568
-
- NII Article ID
- 40021119680
-
- NII Book ID
- AA11178236
-
- ISSN
- 21861277
- 13441213
-
- NDL BIB ID
- 028018942
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed