1992 Fiscal Year Final Research Report Summary
Alleviation of chilling injury by using sucrose fatty acid esters
| Project/Area Number |
03660019
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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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 | Shizuoka University |
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Principal Investigator |
MURATA Takao Shizuoka Univ. Fac. of Agr. Professor, 農学部, 教授 (80022044)
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| Co-Investigator(Kenkyū-buntansha) |
YAMAWAKI Kazuki Shizuoka Univ., Fac. of Agrc., Assistant., 農学部, 助手 (40191465)
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| Project Period (FY) |
1991 – 1992
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| Keywords | chilling injury / fruits & vegetables / sucrose fatty acid ester / ショ糖脂肪酸エステル / 果実,野菜 |
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| Research Abstract |
The alle vation of chilling injury (CI) of chilling sensitive fruits and vegetables was investigated by the treatment with sucrose fatty acid esters (C- 10:0, 12:0, 14:0, 16:0, 18:0 and 18:1 acid esters).
1. The occurrence of CI of pomkan during and after cold treatment at 1 C for 15 - 16days which was simulative low temperature quarantine treatment was suppressed significantly by the treatment with sucrose fatty acid esters. A lowering of respiratory rate of the fruits at 1 C was also inhibited by the treatment with the esters.
2. CI of green bananas and yellow bananas during and after storage at 5 C was able to alleviate by the same treatment.
3. Treatment with sucrose fatty acid esters suppressed significantly the occurrence of CI of sweet pepper and eggplant during storage at 1 C for 15 - 17days. The lowering of respiratory rate of the tissue slices or callus induced from the tissue at low temperature was inhibited by the treatment with sucrose fatty acid esters.
4. Sucrose myristate ester ( C-14:0; M-1695 ) was most effective mong the used esters to inhibit the occurrence of CI.
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