大根3品種のVC量およびその合成・酸化酵素活性の貯蔵中の変化  [in Japanese] Changes during Storage of the Vitamin C Content and Its Related Enzyme Activity in 3 Cultivar Varieties of Japanese Radish.  [in Japanese]

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Abstract

(1) 大根3品種 (緑輝, くらま, 福味) の収穫直後の総VC量は上部下部とも緑輝>くらま>福味の順に多かった.VC合成に関与するGLDH活性は, くらま≧緑輝>福味の順に高く, VC酸化に関与するAAO活性はくらま>福味≧緑輝の順に高かった.<BR>(2) 4℃および15℃で貯蔵中のVC量の変化をみると, 緑輝の上部, および, くらまと福味の上部, 下部で減少した.これらの組織では貯蔵中にGLDH活性が減少するか, AAO活性が増加した.緑輝の下部は4℃および15℃貯蔵中にVC量が増加傾向にあり, 貯蔵中GLDH活性は減少せず, AAO活性はほとんどみられなかった.したがって, VC量とGLDH活性の問には正の相関性が, AAO活性との間には負の相関性がみられた.<BR>(3) 大根三品種 (緑輝, くらま, 福味) では上部は4℃貯蔵が, 下部は15℃貯蔵が好ましいと考えられた.

The vitamin C (VC) contents and activities of L-galactonolactone dehydrogenase (EC 1.3.2.3, GLDH) and ascorbate oxidase (EC 1.10.3.3, AAO) in the upper and lower parts of the roots of three cultivar varieties of Japanese radish, Ryokki, Kurama and Fukumi, were determined immediately after harvesting and after storage for 7 days. Ryokki contained a higher amount of VC, and had a high level of GLDH activity, and low level of AAO activity. The lower part of the roots of Ryokki retained more VC than the upper part at both 4°C and 15°C, while keeping a high level of GLDH activity but no AAO activity during storage under the same conditions. It is suggested that the GLDH level was positively correlated with the retained VC content, while the AAO level was a negatively correlated with the retained VC content. It seems likely that the best storage temperatures for these three cultivar varieties of Japanese radish are 4°C for the upper parts of the root and 15°C for the lower parts.

Journal

  • Journal of Home Economics of Japan

    Journal of Home Economics of Japan 53(11), 1145-1151, 2002

    The Japan Society of Home Economics

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