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

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  • コトナル ガス カンキョウ カ デ テイオンホゾウ サレタ カットピーマン ノ ガンユウ セイブンリョウ ヘンカ
  • Changes in Compound Contents of Fresh-Cut Bell Peppers during Cold Storagewith Modified Atmosphere

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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.

source:HortResearch

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  • 食と緑の科学

    食と緑の科学 67 29-33, 2013-03-31

    千葉大学大学院園芸学研究科

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