ウメ'南高'における梅酒用果実の熟度指標に関する研究(栽培管理・作型)  [in Japanese] Studies on Maturity Indices of 'Nanko' Japanese Apricot (Prunus mume)(Crop Production & Cropping Type)  [in Japanese]

異なる園地で収穫した果実およびその果実を加工した梅酒の品質成分を発育ステージ別に調査するとともに,これら品質成分を反映する熟度指標を調査した.それをもとに,品質成分が多く含まれる時期を収穫適期とし,熟度進行の異なる地域間に共通して利用できる収穫適期判定指標について検討した.果実硬度が急激に低下する時点は園地や年に関わらず果実のクエン酸含量が高い時点を示した.また,すべての園地で梅酒抽出量(歩留まり)やクエン酸含量は採取の遅い果実ほど高く,硬度が急激に低下した時点の果実を用いた梅酒は褐色度,クエン酸,ポリフェノール含量,抗酸化能が高く,原料として適すると判断された.以上のことから,梅酒加工を前提とする場合の梅酒品質に基づく収穫時期の特定には,果実硬度が利用できると考えられた.

Qualities of fruits harvested at different sites and developmental stages were investigated in 'Nanko' Japanese apricot (Prunus mume Sieb. et Zucc.). Qualities of the processed Japanese apricot liqueur (ume liqueur) were also investigated. We regarded the time, when qualitative components reached a high level as the optimal time of harvest, and examined the common index of the optimum time of harvest among the places where progression to maturity differed. The time of sharp decrease in fruit firmness coincided with the time when citric acid concentration reached a high level regardless of the site and year. Citric acid content and extracted volume from fruit in the ume liqueur increased with a later harvest time at all sites. These findings showed that fruits at the time of a sharp decrease in fruit firmness were most suitable for ume liqueur, because browning strength, contents of citric acid and phenolics, antioxidant activity were high. In conclusion, fruit firmness can be utilized as a maturity index for making ume liqueur.