追熱中のバナナ果実の硬さと化学的成分の変化

• 児島 清秀

  広島大学総合科学部

• 桜井 直樹

  広島大学総合科学部

• 倉石 晉

  広島大学総合科学部

• 小久保 亮

  広島大学総合科学部

書誌事項

タイトル別名

• Changes in Firmness and Chemical Constituents of Banana Fruits during Ripening.

抄録

After the burst of ethylene production, changes in mechanical properties of banana [Musa (AAA group, Cavendish subgroup) “Giant Cavendish”] pulp were detected by the application of a stress-relaxation technique, which suggested that the decrease in the viscosity and elasticity of the pulp was the major physical factor for the pulp softening. The amount of starch and pectic and hemicellulosic polysaccharides of the cell walls decreased and the amount of soluble sugars increased, while the cellulose content did not change. Gel filtration chromatography revealed more clearly that the partial degradation of pectic polysaccharides preceded the conspicuous decrease in the amounts of sugars. These results suggest that the sequential degradation process of pectic and hemicellulosic polysaccharides and starch is the main cause of pulp softening.

収録刊行物

• 熱帯農業

  熱帯農業 38 (4), 293-297, 1994

  日本熱帯農業学会

キーワード

• セルロース
• ヘミセルロース
• ペクチン
• 軟化
• デンプン
• 応力緩和

詳細情報

• CRID: 1390001206359042688
• NII論文ID: 130004373479
• DOI: 10.11248/jsta1957.38.293
• COI: 1:CAS:528:DyaK2MXkt1Cgtbc%3D
• ISSN: 21850259
• ISSN: 00215260
• 本文言語コード: en
• データソース種別:
  • JaLC
  • CiNii Articles
  • Crossref
• 抄録ライセンスフラグ: 使用不可