Establishment of the freshness assessment system for fresh produces based on the comprehensive analysis of the cell membrane lipid peroxidation and decomposition

2015 Fiscal Year Final Research Report

• Project/Area Number: 25292155
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Agricultural environmental engineering/Agricultural information engineering
• Research Institution: Gifu University
• Principal Investigator: Nakano Kohei 岐阜大学, (連合)農学研究科(研究院), 教授 (20303513)
• Co-Investigator(Kenkyū-buntansha): KUROKI Shinichiro 神戸大学, 農学研究科, 助教 (00420505) ; YOSHIDA Makoto 神奈川県農業技術センター, 生産環境部, 課長 (20503650) ; SHIINA Takeo 千葉大学, 園芸学研究科, 教授 (40353974) ; NAKAMURA Nobutaka 国立研究開発法人農業・食品産業機構, 食品総合研究所, 主任研究員 (50353975) ; SOGA Ayaka 神奈川県農業技術センター, 生産環境部, 主任研究員 (60503638)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 鮮度評価 / 脂質過酸化 / 青果物 / 遺伝子発現 / 揮発性成分 / 水透過係数 / 農業工学 / ポストハーベスト工学

Outline of Final Research Achievements

The changes of the senescence-relating genes expression level, the qualitative and quantitative characteristics of lipids, the volatile compounds, and the physicochemical property of cell membrane of fruits and vegetables were discussed to establish the novel freshness assessment theory based on the lipid peroxidation and decomposition.
The freshness-relating gene and volatile compound clusters could be identified. The degradation rate of saturated fatty acids was almost same as unsaturated ones, and lipid peroxidation rate differed depending on the part of the leaf. Moreover, it was suggested that the progress of the cell membrane hypofunction occurred by the accumulation of lipid peroxides and following phase transition. These findings will give important knowledge for further research on freshness assessment of fruits and vegetables.

Free Research Field

ホストハーベスト工学