2010 Fiscal Year Final Research Report
Studies on keeping quality of fruits and vegetables and its mechanism in short-term low O_2 pretreatments
| Project/Area Number |
20580037
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Horticulture/Landscape architecture
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| Research Institution | Osaka Prefecture University |
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Principal Investigator |
IMAHORI Yoshihiro Osaka Prefecture University, 生命環境科学研究科, 准教授 (40254437)
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| Project Period (FY) |
2008 – 2010
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| 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 |
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| 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.
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