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Accession number;00A0464805
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| Title;Changes in Sugar and Polyuronide Contents in Fig Syconia during Storage. |
| Author;
YAHATA DAIJIRO
(Buzen Cranch Stn., Fukuoka Agric. Res. Center)
NOGATA HITOSHI
(Buzen Cranch Stn., Fukuoka Agric. Res. Center)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.4;PAGE.333-337(2000)
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| Figure&Table&Reference;TBL.3, REF.16 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Changes in sugar and polyuronide contents in Common fig 'Houraishi'(Ficus carica L. var. hortensis Shinn)syconia stored at 5.DEG.C. or 15.DEG.C. were determined. The syconia stored at 15.DEG.C. softened rapidly with discoloration of peel and flesh of fruit until 4 days after harvest, while the fruit firmness of the syconia stored at 5.DEG.C. decreased slowly. In the syconia stored at 15.DEG.C., the sucrose contents and percentages to total sugar contents decreased more than those in the syconia stored at 5.DEG.C. during storage. The polyuronide contents in the syconia stored at 15.DEG.C. decreased significantly in the hot-water-, EDTA- and KOH-soluble fractions, then the percentages of the water fraction to total polyuronide contents showed an marked increase until 4 days after harvest. However, the polyuronide contents in the syconia stored at 5.DEG.C. were stationary in each fraction. These results suggested that decomposition of sucrose is accelerated and water-insoluble pectic substances in cell wall decrease with rapid softening in fig syconia stored at high temperature. (author abst.) |
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