油処理によるイチジク果実の成熟促進に関する研究 (第1報) Effect of oleification on hastening the maturity of the fruit. I:On the time of application and kinds of oils

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Abstract

油処理によるイチジク果実の成熟促進について, 果実の発育と処理時期の関係および油の種類による効果の相違について, マスイドーフィンの第2期果を材料として実験を行なつた。<br>1. 果実生長の第II期の末ごろ, 果径が約34.0mmに達した時, 果皮が緑色から黄緑色に変わり, 果頂部の目の部分が多少隆起して, 淡桃色から赤桃色に変わり, かつ花托内の小果が淡桃色から赤桃色に変つたころが, 油処理を行なつて成熟促進に効果のある時期であると判定された。<br>2. 各種の植物油処理では, その沃素価の大小にかかわらず, 同様の促進効果が認められ処理後6日で成熟した。油処理された成熟果の大きさ, 糖, 酸含量および着色度など, 自然成熟果と差異がなかつた。<br>3. 動物油処理は植物油よりも効果はやや劣つたが処理後8日で成熟し効果が認められた。<br>4. 鉱物油処理は成熟促進効果は著しく劣り, その効果も不均一であつた。また流動パラフィンの効果はほとんど認められなかつた。

Oleification has been known as a practice in anointing the eye of the intact fig with olive oil in order to accelerate its maturity since the 3 rd Century, B. C. in Greece (Condit 1947).<br>There are some unknown problems, however, which we do need to clarify the reason why and how the practice of oleification would stimulate its ripening.<br>This report is the results of some experiments to acertain the effect of different oils and time of application in hastening the maturity of the figs.<br>Materials were used the breba of Masui Dauphine fig.<br>1. Oleification should be undertaken to a very limited period when the fruit attained about 34mm in width at the end of period II of the growth. At that time the color of the fruit skin changed from greenish to yellowish, a part of the eye swelled, and the color of the eye and fruitlets in the receptacle changed from light pink to reddish pink.<br>2. The application of some vegetable oils to the eye of the fig stimulate the ripening of the fruit. In a day or two the treated fruits began to increase in size and in six days they reached full color and maturity, while untreated figs remain green and hard. The treated figs were equal in size, color, and contents of sugar and acid to those allowed to mature naturally.<br>3. The treatment of animal oil also stimulate the ripening of the fruit, but the effect was less than that of vegetable oils. Treated figs matured 8 days after treatment.<br>45 The effect of mineral oil was not constant and inferior to that of vegetable oils and animal oil. No effect of liquid paraffin was observed.

Journal

  • Journal of the Japanese Society for Horticultural Science

    Journal of the Japanese Society for Horticultural Science 35(4), 354-360, 1966

    THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE

Codes

  • NII Article ID (NAID)
    130001161418
  • NII NACSIS-CAT ID (NCID)
    AN00025257
  • Text Lang
    ENG
  • ISSN
    0013-7626
  • NDL Article ID
    8118261
  • NDL Source Classification
    ZR7(科学技術--農林水産--農産)
  • NDL Call No.
    Z18-172
  • Data Source
    NDL  J-STAGE 
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