リンゴの無機成分組成に関する研究　（第５報）　　リンゴ果実の肥大生育時期における部位別無機成分の動向

• 岩根 敦子

  岩手県立大学盛岡短期大学部

書誌事項

タイトル別名

• Studies on Mineral Components of Apples. Part V. Variation in Mineral Components of different parts of Apple Fruit during Development.
• リンゴ カジツ ノ ヒダイ セイイク ジキ ニ オケル ブイ ベツ ムキ セイブン ノ ドウコウ
• Studies on Mineral Components of Apples Part V
• リンゴの無機成分組成に関する研究(第5報)

抄録

Changes in mineral contents of different portions of apple fruit during development were investigated using Fuji apples grown in an experimental orchard of Morioka Branch, Fruit Tree Research Station in 1980. Apples were sampled from June 13 (3 weeks after petal fall) to November 13 (25 weeks after petal fall, harvest time) at an interval of two weeks. Fruits were separated to peel, pulp, core and seed immediately after picking and determined nine minerals viz. Na, K, Mg, Ca, Fe, Mn, Cu, Zn and P. Concentration of all mineral components on fresh weight basis decreased through fruit development period in pulp tissue, but the aspects of the changes were different among minerals. Na, K, Fe, Cu and P concentrations decreased relatively sharp until 5 week after petal fall, and then remained constant until harvest. Mg, Ca and Mn decreased till 11 weeks after petal fall and then were unchanged. Zn concentration decreased through the developing period. Each content of the minerals in pulp tissue of a whole fruit increased during fruit development. Na, K, Fe, Cu and P increased relatively great and Mg, Ca and Mn increased relatively moderate. The effect of fungicide application (Bordeaux mixture including copper) on the concentration of Cu was observed only in peel, but not in pulp and others. Fluctuation in the mineral concentrations in the fruit between trees used in the experiment was also observed especially great in Fe, Mn, Cu and Zn. It seemed to be due to the different growing conditions nevertheless grown in the same orchard. It is suggested that we need to consider the fluctuation in mineral contents in apples especially in minor elements when we use the values of the Standard Tables of Food Composition in Japan.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 47 (4), 317-326, 2000

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390001206407423232
• NII論文ID: 10007575195
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.47.317
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/1341027X
• NDL書誌ID: 5352531
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5352531
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可