異なるガス環境下で低温保蔵されたカットピーマンの含有成分量変化

Changes in Compound Contents of Fresh-Cut Bell Peppers during Cold Storagewith Modified Atmosphere

To investigate changes in compound contents of fresh-cut bell pepper fruits during cold storage, the effect of modified atmospheres on residual ascorbic acid (L-AsA) rate and Brix value was examined. The influence on sample maturity and variety was also evaluated. Although the residual L-AsA rate decreased with increasing of storage period, the decreasing rate varied depending on the atmospheric condition and sample maturity. In particular, the residual L-AsA rate of mature sample stored in the CO2 condition was maintained almost 95%which was higher than in the other conditions. For the residual L-AsA rate of matured “Tosahikari D" sample in theCO2 condition was also maintained around 100%. On the other hand, the Brix value for “Signal" was sustained during the storage, though the value for “Tosahikari D", which had higher L-AsA content and Brix value, was decreased with increasing of storage period except for the CO2 condition. These results showed that the modifiedatmospheric condition had a potential to maintain L-AsA content and Brix value during storage, however, sample maturity and variety influenced the change of compound contents during storage.

https://opac.ll.chiba-u.jp/da/curator/900116920/

https://opac.ll.chiba-u.jp/da/curator/900116920/6714hortresearch.pdf

千葉大学大学院園芸学研究科

Graduate School of Horticulture, Chiba University

Departmental Bulletin Paper

1880-8824

AA12123127

食と緑の科学

67

29

33

2013-03-31

publisher

HortResearch