| Project/Area Number |
04304014
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| Research Category |
Grant-in-Aid for Co-operative Research (A)
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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 | College of Agriculture, University of Osaka Prefecture |
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Principal Investigator |
CHACHIN Kazuo Col.of Agr.・Univ.of Osaka Pref., Professor, 農学部, 教授 (60081519)
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| Co-Investigator(Kenkyū-buntansha) |
YAMAUCHI Naoki Himezi College, Professor, 食物栄養学科, 教授 (60166577)
AKIMOTO Koichi Fac.of Agr.・Gifu Univ., Professor, 農学部, 教授 (20021727)
TSUCHIDA Hironobu Fac.of Agr.・Kobe Univ., Professor, 農学部, 教授 (60031184)
HYODO Hiroshi Fac.of Agr.・Shizuoka Univ., Professor, 農学部, 教授 (40023452)
NAKAMURA Reinosuke Fac.of Agr.・Okayama Univ., Professor, 農学部, 教授 (70021053)
上田 悦範 大阪府立大学, 農学部, 助教授 (50081550)
山木 昭平 名古屋大学, 農学部, 教授 (70210341)
邨田 卓夫 静岡大学, 農学部, 教授 (80022044)
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| Project Period (FY) |
1992 – 1994
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| Project Status |
Completed (Fiscal Year 1994)
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| Budget Amount *help |
¥10,000,000 (Direct Cost: ¥10,000,000)
Fiscal Year 1994: ¥3,000,000 (Direct Cost: ¥3,000,000)
Fiscal Year 1993: ¥7,000,000 (Direct Cost: ¥7,000,000)
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| Keywords | Evaluation of freshnes. / VitaminC content / Redox potential / Ethylene production / dietary fiber / chlorophyll & carotenoids / membrane system / sucrose synthesis / 呼吸活性 / エチレン作用 / クロロフィルの分解 / 不飽和脂肪酸 / 飽和脂肪酸 / 鮮度 / スクロース合成 / ブロッコリー / 鮮度変化 / NAD / NADH比 / ビタミンC / トマト果実 / 鮮度保持 / 青果物の物質代謝 / フリーラジカル除去能力 / 嗜好性成分 / ペクチン質 / エチレン生成系 |
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| Research Abstract |
The present study was carried out to investigate the relationship between the evaluation of freshness of fruits and vegetables and their metabolic activities.
There was a high correlation between the dagreening and the reduction of vitamin C content in broccoli floret, and the ethylene production increased with degreening and the gas induced the senescence shown as degreening of broccoli. The ratios of NAD^+/NADH and NADP^+/NADPH, indicating redox potential, changed with degreening. Changes in AMP,ADP,ATP and energy charge were very small so that it did not meet the evaluation of freshness of perishable crops. The dietary fiber content of some crops was almost constant during storage.
The freshness was considered to be evaluated by using indices such as contents of chlorophyll and carotenoids, enzymes activities related to sucrose synthesis, redox systems, membrane system and cell wall synthesis. The complexing of two or three of these indices may be effective to evaluating the freshness of fruits and vegetables.
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