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Title Transcription
リンゴ ナシ モモ カジツ ノ CO_2 ハイシュツリョウ サン ガンリョウ エタノール ガンリョウ ニ オヨボス キズ ノ エイキョウ ニ ツイテ
Title Alternative (English)
Effect of Bruises on CO_2 Output, Acid Contents and Ethanol Contents in Apple, Pear and Peach Fruits
File
language
jpn
Author
Tsukamoto, Masaaki
Description
Some physiological changes in mechanically injured apple, pear and peach fruits were studied. The bruised fleshes of the fruits showed remarkable wound responses which consist of an accelerated CO_2 output, an increased intensity of ethanol production and a decreased acid contents. The acceleration in CO_2 output was seen most remarkably within 24 hours after bruising and lasted for at least 2 days. When 'KOKKO' apple fruit was dropped onto a hard board from the height of 1 m, CO_2 output began to be accelerated 1.5-2.0 hours after bruising Under such circumstances as the surfaces of bruised regions of 'KOKKO' apple and 'OKUBO' peach fruits were covered with 6x6 <cm>^2 adhesive tapes and the exchanges of gas through them were consequently cut off, the acceleration in CO_2 output couldn't be observed imrnediately after bruising at least. The decreased organic acids inbruised fleshes of fruits were malic acid and citric acid in 'OKUSANKITI' pear and malic acid in 'KOKKO' apple In 'KOGYOKU' apple fruit, acids contents in the bruised fleshes of the fruits were decreased rapidly at 25℃ and gradually at 5℃, which showed the dependence of the acids contents in bruised flesh of the fruit to temperature. Ethanol production in bruised flesh of the fruit was accelerated in an atmosphere of nitrogen. There was no correlation between ethanol accurnulation and temperature. When it was assumed that the additional C0_2 produced as a result of bruising injury arises from oxidative decomposition of organic acids and alcoholic fermentation, the value of additional CO_2 calculated from the decreased acid contents and the accumulated ethanol contents in bruised flesh of the fruit approximately agreed with the experimental value. In an atmosphere of nitrogen, however, CO_2 output wasn't always accelerated in spite of constant decrease of acid contents and ethanol accumulation in bruised flesh of the fruit, which didn't show the correlation of accelerated CO_2 output with decreased acids or with accurnulated ethanol.
Journal Title
Memoirs of the Faculty of Education, Shimane University. Natural science
Volume
23
Issue
1
Start Page
69
End Page
79
ISSN
05869943
Published Date
1989-07-25
NCID
AN00107941
Publisher
島根大学教育学部
Publisher Aalternative
The Faculty of Education Shimane University
NII Type
Departmental Bulletin Paper
OAI-PMH Set
Faculty of Education
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