著者

Masamichi YANO Masaya KATO Yoshinori IKOMA Akemi KAWASAKI Yoshino FUKAZAWA Minoru SUGIURA Hikaru MATSUMOTO Yumiko OOHARA Akihiko NAGAO Kazunori OGAWA

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.11, no.1, pp.13-18, 2005 (Released:2006-11-01)

参考文献数

18

被引用文献数

51 69

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To obtain the quantitative and qualitative data available for estimating the intake of carotenoids from fruits in Japan, carotenoids were analyzed with reversed phase high-performance liquid chromatography (HPLC). Ten carotenoids were examined in 75 raw fruits and 15 processed fruits, all of which were harvested or purchased in Japan. Phytoene was detected in 58 of 90 fruit samples ; ζ-carotene, in 50 of 90 ; lycopene, in 13 of 90 ; α-carotene, in 18 of 90 ; lutein, in 56 of 90 ; β-carotene, in 80 of 90 ; β-cryptoxanthin, in 68 of 90 ; zeaxanthin, in 58 of 90 ; all-trans-violaxanthin, in 55 of 90 ; and 9-cis-violaxanthin, in 47 of 90 samples. Citrus fruits of the mandarin type (Satsuma mandarin and its hybrids, such as tangor) were rich in β-cryptoxanthin, β-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin ; ‘Star ruby’ grapefruit in lycopene ; loquat, Japanese persimmon, and peach in β-cryptoxanthin, β-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin ; mango in β-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin ; acerolas in phytoene ; passion fruits in ζ-carotene. Carotenoid levels in common fruits, such as apple, grape, lemon, pear, strawberry, kiwifruit, cherry, pineapple, and banana, were low.

著者

Hikaru Matsumoto Yoshinori Ikoma

出版者

The Japanese Society for Horticultural Science

雑誌

The Horticulture Journal (ISSN:21890102)

巻号頁・発行日

pp.UTD-364, (Released:2022-05-19)

被引用文献数

3

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Combined treatment with gibberellin (GA) and prohydrojasmon (PDJ) is effective at reducing peel puffing in satsuma mandarin (Citrus unshiu Marc.). However, the effect of this treatment on volatiles remains unknown. In satsuma mandarin, dimethyl sulfide (DMS) is a key flavor compound. In this study, the effects of combined treatment with GA and PDJ on the content of volatiles, DMS, and S-methylmethionine (SMM), a precursor of DMS, in the juice sacs of satsuma mandarin were investigated. Mixtures of GA (1, 3.3, or 5 mg·L−1) and PDJ (25 or 50 mg·L−1) were applied to ‘Okitsu-wase’ and ‘Aoshima’ in mid-September. Gas chromatography-mass spectrometry analysis showed that among the volatiles, DMS content was reduced by the treatment, and was below the DMS odor threshold in several treatments. In ‘Okitsu-wase’, the DMS content in treated fruit was 1/3 to 1/17 of the control. In the treatment with GA and 50 mg·L−1 PDJ, a reduction in DMS content was observed until mid-November, irrespective of GA concentration, whereas in the treatment with 1 mg·L−1 GA and 25 mg·L−1 PDJ, the reduction was observed only until early November. In ‘Aoshima’, the DMS content was also reduced by the treatments, but in the treatment with 1 mg·L−1 GA and 50 mg·L−1 PDJ, the reduction was observed only until mid-November. Although the applied treatments delayed color development by approximately 1–2 weeks, this delay was not related to a reduction in DMS content. The effects on SMM and methionine content were small or negligible. As DMS has a strong odor, with trace amounts affecting fruit flavor, controlling DMS content is important. This study revealed that combined treatment with GA and PDJ reduced the accumulation of DMS in the juice sacs of satsuma mandarin fruits.

著者

Hikaru Matsumoto Yoshihiko Adachi Yoshinori Ikoma Masaya Kato

出版者

The Japanese Society for Horticultural Science

雑誌

The Horticulture Journal (ISSN:21890102)

巻号頁・発行日

pp.UTD-047, (Released:2019-01-09)

被引用文献数

8

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In satsuma mandarin fruit (Citrus unshiu Marc.), β-cryptoxanthin is a major carotenoid and an important quality component in the juice sacs. The stage of maturity and storage conditions of satsuma mandarin fruit shipped to markets varies. However, the effects of maturation stage, storage temperature and duration on changes in β-cryptoxanthin content have not been fully studied. In the present study, fruits were harvested at different maturation stages, and changes in β-cryptoxanthin content in the juice sacs were investigated during storage at temperatures from 5 to 20°C. At 20°C, in fruit harvested while β-cryptoxanthin is still being accumulated on the tree, the content continued to increase following 15 days of storage. However, in the fruit without β-cryptoxanthin accumulation on the tree, the content did not increase. At 10°C, in the fruit accumulating β-cryptoxanthin on the tree, the content continued to increase after 14 days’ storage, whereas in the fruit without β-cryptoxanthin accumulation, the content did not increase after 14 days’ storage but increased after 30 days’ storage. At 8°C, the increase in content was also observed in the fruit when stored for 80 days. In contrast, at 5°C, the content did not change notably at any maturation stage regardless of the experimental period. The changes in the carotenoid content and gene expression suggest that carotenoid accumulation during on-tree maturation continues after harvest at 20°C, but not at 5°C. The present results suggest that β-cryptoxanthin content will not decrease at a range from 5 to 20°C irrespective of the maturation stage. Moreover, at 8°C and above, the β-cryptoxanthin content will gradually increase, and the rate will be more rapid in fruit harvested when carotenoid accumulation is in progress on the tree.