著者

Samak Kaewsuksaeng Masahiro Nomura Masayoshi Shigyo Naoki Yamauchi

出版者

The Japanese Society for Horticultural Science

雑誌

The Horticulture Journal (ISSN:21890102)

巻号頁・発行日

vol.88, no.4, pp.541-547, 2019 (Released:2019-10-26)

参考文献数

29

被引用文献数

2 3

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Hot water treatment (HWT) was applied to a new Thai lime cultivar fruit, ‘Pichit 1’ (Citrus aurantifolia Swingle) to investigate its effect on chlorophyll (Chl) degradation and postharvest quality during storage. Fruit were treated with HWT with temperatures of 45, 48 or 50°C for 3, 5, and 10 min and then kept in the dark at 25°C and 90 ± 5% RH. Lime peels retained a greener color after HWT at 48°C for 5 min compared to the fruit given any other treatment. HWT at 48°C for 5 min efficiently delayed the decrease in the hue angle value acquired during storage. Chlorophyllide a, pheophorbide a, pyropheophorbide a, 132-hydroxychlorophyll a, pheophytin a, and an unknown catabolite, which may be a chlorophyllide a derivative, were detected as Chl derivatives in the fresh limes. The levels of chlorophyllide a, pheophytin a, and 132-hydroxychlorophyll a gradually decreased during the progression of peel degreening. Those derivative levels were higher in the fruit treated with HWT than the control. Moreover, the organic acid content was maintained at higher levels in the fruit treated with HWT than the control during storage at 25°C. During storage, the sugar content was seen to decrease with or without HWT; however, sugar reduction in the control was more rapid. It appeared that HWT reduced the degradation of Chl by controlling its catabolites. Therefore, HWT affected the fruit quality of green ‘Pichit 1’ limes in storage.

著者

Tomonori Watanabe Masahiro Nomura Kimiko Nakayasu Tomohito Kawano Susumu Ito Yutaka Nakaya

出版者

The University of Tokushima Faculty of Medicine

雑誌

The Journal of Medical Investigation (ISSN:13431420)

巻号頁・発行日

vol.53, no.1,2, pp.153-158, 2006 (Released:2006-03-11)

参考文献数

30

被引用文献数

11 12

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Background: The thermic effect of food (TEF) is higher in lean than in obese human subjects.Objective: Relationships between TEF and insulin resistance during meals, from the point of view of autonomic nervous activity, were evaluated.Methods: Autonomic nervous activity was evaluated in 20 young adults using the spectral analysis of heart rate variability from one hour before to two hours after a meal. Heart rate data were analyzed based on low frequency components (LF power, 0.04-0.15 Hz), high frequency components (HF power, 0.15-0.40 Hz), and LF/HF ratios. Energy expenditure and the TEF were measured 30 min after a meal. Homeostasis model of insulin resistance index (HOMA-IR) was also measured.Results: The LF/HF ratio was significantly increased 30 min after a meal (p<0.05). No correlation between LF power and HF power with TEF was found, but the LF/HF ratio was significantly and positively correlated with TEF (r=+0.56, p<0.05). Moreover, a significant negative correlation was found between the HOMA-IR and TEF (r=-0.601, p<0.05).Conclusions: The findings suggest that a reduction in insulin sensitivity induces a poor response of sympathetic nervous activity in the postprandial phase and a reduction in postprandial energy expenditure. J. Med. Invest. 53: 153-158, February, 2006