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柿果実の成熟・脱渋に伴う糖・タンニン並びに果肉細胞組織の変化
https://iidawjc.repo.nii.ac.jp/records/12
https://iidawjc.repo.nii.ac.jp/records/129ff088fd-4104-4bdf-9ea9-067e67611f5b
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
iida_wjc_21-05.pdf (814.4 kB)
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| Item type | Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2012-03-30 | |||||
| タイトル | ||||||
| タイトル | 柿果実の成熟・脱渋に伴う糖・タンニン並びに果肉細胞組織の変化 | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 柿果実 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | タンニン | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 果肉細胞組織 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 走査電子顕微鏡 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 紫外分光光度計 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | persimmon fruits | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | tannins | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | sarcocarp cellular structures | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | scanning electron microscope | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | UV spectroscopy photometer | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| その他（別言語等）のタイトル | ||||||
| その他のタイトル | The Changes of Sugars, Tannins and Sarcocarp Cellular Structures with Maturation and Removal of Astringency of the Persimmon Fruits | |||||
| 著者 |
平井, 俊次
× 平井, 俊次 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | This paper examined how the sarcocarp organization and sarcocarp components (sugars and tannins) changed with maturation and removal of astringency of the persimmon fruits, using analytical instruments such as scanning electron microscope, UV spectroscopy photometer and high performance liquid chromatograph. The results were as follows. 1. In astringent type persimmon (Ichida persimmon) and non-astringent type persimmon (Fuyu persimmon), there was a difference on the condition of persimmon sarcocarp under the scanning electron microscope in all maturation and removals of astringency process. The former was a condition of the sarcocarp which was smooth from the immature time, and the form (wall and membrane) of the cell collapsed in the overripeness, and the jelly condition was shown. In the meantime, the organization of the latter was comparatively hard, even if it comes to overripening condition, and there was no break in the external form of the cell. We guessed the difference between both these cellular structures influenced also the food feeling of sweet persimmon and astringent juice persimmon. 2. The black spots appeared in a part of sarcocarp cell on Fuyu persimmon, when the period of maturity approached. Then, in the cell around the spot, the black dents were formed in great numbers,and there were convergence and solidification of the cytological structure. Unlike the case of Fuyu persimmon, there was no generation of the black spot in the sarcocarp cell of Ichida persimmon. Instead, many small holes were produced in the gelatinated sarcocarp. 3. Sugar content of persimmon fruits in early July is 5.5% (Ichida persimmon), and 5.2% (Fuyu persimmon). Afterwards, it rapidly increased, and it reached 19.9% and 14.5% respectively at the period of maturity. In the immature time in early July, the sugar composition proportion of the sucrose of Fuyu persimmon and Ichida persimmon is low and 10% something. However, from early September to early October, it increased to about 60% at the composition ratio, and the sucrose became the subject of the sugar of the persimmon fruit. In the meantime, the fluctuation is big through the maturation process of the fruit for the ratio of the glucose/fructose. The glucose tended to be relatively more abounding than fructose. 4. The measured value of sugar content of the persimmon fruits shows the values which considerably differ in sugar refractometer and high performance liquid chromatography. The difference between them was related to the degree of the astringent taste of the persimmon fruit, and the more immature and astringent the fruit was, the greater it grew. And, the absorbency at the wavelength around 306nm of water and methanol extraction liquid of the persimmon sarcocarp seemed to indicate the soluble tannin content. 5. There seems to be the relation between maturation, softening and change of cellular structure with removal of astringency of the persimmon fruit and composition change of sugar and tannin of the sarcocarp. | |||||
| 書誌情報 |
飯田女子短期大学紀要 巻 21, p. 73-81, 発行日 2004-05-27 |
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| 出版者 | ||||||
| 出版者 | 飯田女子短期大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0912-8573 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN1023693X | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
