Studies on keeping quality of fruits and vegetables and its mechanism in short-term low O_2 pretreatments
| Project/Area Number |
20580037
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Horticulture/Landscape architecture
|
|---|
| Research Institution | Osaka Prefecture University |
|---|
Principal Investigator |
IMAHORI Yoshihiro Osaka Prefecture University, 生命環境科学研究科, 准教授 (40254437)
|
|---|
| Project Period (FY) |
2008 – 2010
|
| Project Status |
Completed (Fiscal Year 2010)
|
| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2010: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2009: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2008: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
|
|---|
| Keywords | 短期間低酸素処理 / 青果物 / 品質保持 / 呼吸活性 / アルコール発酵代謝 / アスコルビン酸代謝 / 香気生成 / ピルビン酸脱炭酸酵素 / アルコール脱水素酵素 / ピーマン果実 / バナナ緑熟果 / エチレン処理 / 香気成分 / アルコールアシルトランスフェラーゼ / 低酸素処理 / アスコルビン酸ペルオキシダーゼ / グルタチオン還元酵素 / アセトアルデヒド / エタノール / 酸化型アスコルビン酸還元酵素 / モノデヒドロアスコルビン酸還元酵素 / ピーマン / 低酸素 / アルコール脱水素酵素電気泳動パターン |
|---|
| Research Abstract |
Exposure of bell pepper fruits to low oxygen for several days followed by storage in air inhibited their respiration and induced their alcoholic fermentation and ascorbate metabolism. This procedure in banana fruits has also been shown to delay their ripening such as increases in respiratory activity and developmentof flavor and aroma. Results indicate that the short-time low O_2 pretreatments have been shown to be capable of maintaining quality and extending shelf life in fruits and vegetables.
|
Report
(4 results)
Research Products
(4 results)
