異なる熟度で収穫したウメ'南高'果実の追熟期間が果実および梅酒の品質に及ぼす影響(収穫後の貯蔵・流通)  [in Japanese] Effect of the Ripening Period of Fruit Harvested at Different Degrees of Maturity on the Quality of Fruit and Processed Ume Liqueur Made from 'Nanko' Japanese Apricot (Prunus mume)(Postharbvest Physiology & Technology)  [in Japanese]

ウメ果実の追熟期間が果実および梅酒品質に及ぼす影響を調査した.果実は収穫後すぐに軟化が進み,急激なエチレン発生に伴って黄化した.果肉(果皮を含む)のβ-カロテン含量は採取3〜5日後より急増し,抗酸化能は未熟な果実を除いては採取時と同じか低く推移した.梅酒品質については,青果収穫開始期以前に採取した果実の場合,追熟日数が長いものほど梅酒抽出量(歩留まり)とソルビトール含量が低いが,追熟日数が4〜6日のもので褐色度,クエン酸,総有機酸,ポリフェノール含量,抗酸化能が最も高かった.青果収穫盛期以後に採取した果実の場合,採取後4日のもので褐色度が大きいが,追熟しないもので梅酒抽出量,リンゴ酸,総有機酸,ソルビトール含量が最も高かった.以上のことから,熟度が進んだ果実は収穫後速やかに加工する方がよく,熟度があまり進んでいない果実を梅酒に加工する場合は,4日程度追熟して加工する方がよいと判断された.

Effect of the duration of ripening on quality of harvested fruit and processed Japanese apricot liqueur (ume liqueur) were investigated in 'Nanko' Japanese apricot (Primus mume Sieb. et Zucc.). Rapid softening of harvested fruit was observed, followed by yellowing with the increase of ethylene production. |3-carotene concentration in the flesh (with skin) sharply increased from 3-5 days after harvest. Antioxidant activity of the flesh changed becoming equal or below the level at harvest, except for that in immature fruit. When fruit picked before the commercial harvest time was processed to ume liqueur, sorbitol content and extracted volume from fruit in the ume liqueur decreased as the processed fruit was stored for longer periods. However, ume liqueur possessed the highest concentration of citric acid, total organic acid, phenolics and the highest browning strength in the stored period when fruit ripened for 4-6 days were processed. When fruit were picked after the commercial harvest and ripened for 4 days then processed into ume liqueur, it showed the highest browning strength. However, concentrations of malic acid, total organic acid, sorbitol and extracted volume from fruit in the ume liqueur were highest when the fruit was processed immediately after harvest. Therefore, it is suggested that mature fruit should be processed to ume liqueur immediately while immature fruit should be held for about 4 days before processing.