Role of Calcium and Magnesium Ions in the Hardening of Pressure-treated Root Vegetables

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The hardness of Japanese radish was increased by pressurization and standing after the release of pressure. We measured the variations of pectin fractions with time after pressure release. Only the hexametaphosphate-soluble pectin, which is bound to divalent metal ions, increased slightly after standing. Calcium ion content in water-soluble pectin was decreased by pressurization. Water-soluble calcium ions decreased with pressure treatment and standing. However, sodium chloride-soluble calcium ions, which are bound to tissue components, increased. The hardening is considered to be brought about by changes in the interactions among tissue components. It is also suggested that calcium ions play an important role in pressure-induced hardening.

収録刊行物

  • 高圧力の科学と技術 = The Review of high pressure science and technology  

    高圧力の科学と技術 = The Review of high pressure science and technology 7, 1283-1285, 1998 

    The Japan Society of High Pressure Science and Technology

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各種コード

  • NII論文ID(NAID)
    10002693741
  • NII書誌ID(NCID)
    AN10452913
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    0917639X
  • NDL 記事登録ID
    4494217
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z17-1589
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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