Identification of causative compounds and mechanism for off-flavor generation during storage of satsuma mandarin fruit

2014 Fiscal Year Final Research Report

• Project/Area Number: 24780035
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Horticulture/Landscape architecture
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: MATSUMOTO Hikaru 独立行政法人農業・食品産業技術総合研究機構, 果樹研究所 カンキツ研究領域, 主任研究員 (20355407)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: ウンシュウミカン / 異味異臭 / 収穫後温度 / オルニチン / カンキツ

Outline of Final Research Achievements

To identify causative compounds and mechanism for off-flavor generation during storage of satsuma mandarin fruit, we investigated postharvest factor affecting off-flavor generation. Postharvest temperature was one of the factors which causes the off-flavor generation. In the fruit stored at 10℃, off-flavor did not generated, but in the fruit stored at 5℃, off-flavor generated with ornithine accumulation. However, our result suggest that ornithine is not a causative compound for off-flavor, but metabolic changes leading to ornithine accumulation would contribute to the off-flavor generation. Our results also suggest that storage at the temperature, in which ornithine do not accumulate, would be effective to suppress off-flavor generation during storage of satsuma mandarin fruit.

Free Research Field

農学