| Project/Area Number |
03556005
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| Research Category |
Grant-in-Aid for Developmental Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
園芸・造園学
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| Research Institution | KYOTO UNIVERSITY |
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Principal Investigator |
YUKINAGA Hisajiro Kyoto Univ., Faculty of Agriculture, Professor, 農学部, 教授 (90200865)
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| Co-Investigator(Kenkyū-buntansha) |
KATAOKA Takehiko Kyoto Univ., Faculty of Agriculture, Instructor, 農学部, 助手 (90185794)
SHIMOMURA Masahiko Ishikawa Agr.Coll., Instructor, 助手 (80206250)
OKUBO Masataka Kyoto Univ., Faculty of Agriculture, Instructor, 農学部, 助手 (50243077)
TETSUMURA Takuya Kyoto Univ., Faculty of Agriculture, Instructor, 農学部, 助手 (00227498)
FURUKAWA Yoshishige Kyoto Univ., Faculty of Agriculture, Associate Professor, 農学部, 助教授 (60026614)
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| Project Period (FY) |
1991 – 1993
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| Project Status |
Completed (Fiscal Year 1993)
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| Budget Amount *help |
¥6,900,000 (Direct Cost: ¥6,900,000)
Fiscal Year 1993: ¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 1992: ¥1,600,000 (Direct Cost: ¥1,600,000)
Fiscal Year 1991: ¥4,100,000 (Direct Cost: ¥4,100,000)
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| Keywords | Deastringency / CO_2 / Persimmon 'Hiratanenashi' / Ethanol / Temperature / Persimmon 'Monpei' / Tannin print / Computer image analysis / CO_2+エタノール処理 / 収穫時期 / 温度 / 脱渋障害 / 果実硬度 / エタノ-ル濃度 / アルコ-ル障害 / 絞平カキ |
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| Research Abstract |
It is known that treatments with CO_2 or ethanol are effective in removal of astringency from persimmon fruits. in both the CO_2 and ethanol-deastringency processes, acetaldehyde is produced through different pathways in fruits, and soluble tannin is polymerized by the acetaldehyde into a non-astringent compound.
This study was carried out to speed up the removal of astringency and to improve the quality of deastringent fruit.
In the 1st year, astringent persimmon fruit 'Hirtanenashi' enclosed in plastic containers were treated with CO_2 + ethanol for 5 hours, their removed and kept at 40ﾟC room temperature for 12 hours. Astringency was removed faster than with either reagent alone. No significant toxicity at the peal surface was observed and nor did fruit softness appear to increase. In the 2nd and 3rd years, the experiment was conducted with production-scale facilities, with larger containers and increased number of fruits. Similar results were also obtained with another variety 'Monpei'. We also tried to measure astringency ingredients of tannin print, which shows soluble tannin in persimmon fruit, by computer image analysis.
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