Involvement of the polysaccharide fructan in the sweetness of the fruit and vegetables to be improved by the hyo-on storage

• Project/Area Number: 24500957
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Osaka Shoin Women's University
• Principal Investigator: ANDO Mami 大阪樟蔭女子大学, 健康栄養学部, 教授 (50234183)
• Project Period (FY): 2012-04-01 – 2016-03-31
• Project Status: Completed (Fiscal Year 2015)
• Budget Amount: ¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000); Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000); Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2012: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
• Keywords: 氷温貯蔵 / 野菜 / 果物 / フラクタン / 氷温

Outline of Final Research Achievements

In the present study, trial for improvement of fruits’ flavor by hyo-on storage, caused by polysaccharide degradation, was done. In polysaccharides, I focused on change of fractan especially.In the stored fruits, watermelon showed the notable elevation of sweet taste evaluation with the elongation of storage time. At the same time, as fractan content was decreased, degraded fractan is speculated to contribute for elevated sweet taste. Anti-oxidative ability and lower molecular weight fraction fractionated by size excluded chromatography were increased with storage time. Thus they might have correlation with each other.Those results proved practical effect for improvement of fruit flavor by hyo-on storage.