著者

Keiko SATO Yoshinori IKOMA

出版者

日本農業気象学会

雑誌

農業気象 (ISSN:00218588)

巻号頁・発行日

pp.D-19-00023, (Released:2019-12-14)

参考文献数

21

被引用文献数

1

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In recent years, peel puffing and delayed peel pigmentation have been observed in satsuma mandarins, possibly due to global warming. The effects of elevated temperatures during fruit maturation on fruit quality have been well studied. However, little is known about the effects of elevated temperatures during the flowering to physiological fruit drop stage. To clarify this, we controlled the air temperatures around satsuma mandarin trees during the flowering to physiological fruit drop stage (Period A) and at the fruit maturation stage (Period B). Temperatures were set to 2°C or 4°C above the recent mean temperatures because global warming is predicted to increase the mean global surface temperature by 2°C-4°C in this century. We then investigated the effects of the elevated temperatures on fruit quality in varying combinations for Periods A and B. Peel puffing was increased when temperatures were increased by 4°C during Period A or by 2°C or 4°C during Period B. Peel puffing was also increased with increases of 2°C during Period A; however, those results were not statistically significant. Peel pigmentation was enhanced when temperatures were increased by 2°C or 4°C during Period A but deteriorated when the temperature was increased by 2°C during Period B. Fruit weights were increased when temperatures were increased during Period A, but this was partly due to higher peel percentages. The peel percentages tended to be higher after temperature increases in either Period A or Period B. The soluble solid concentrations and acidity levels of the fruit juices tended to be lower after temperature increases during Period A, although not all of those changes were statistically significant. In conclusion, we found that temperature increases of 2°C or more above the recent mean temperatures during early fruit development can be detrimental to fruit quality by increasing peel puffing.

著者

Keiko Sato Yoshinori Ikoma

出版者

一般社団法人 園芸学会

雑誌

The Horticulture Journal (ISSN:21890102)

巻号頁・発行日

pp.OKD-003, (Released:2016-10-08)

被引用文献数

7

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To improve labor-saving during harvests, the efficiency of handpicking fruit was examined for the satsuma mandarin with the plant growth regulators gibberellin (GA), prohydrojasmon (PDJ), and ethephon (ET). In this study, concentrations of plant growth regulators were set 5 mg·L−1 for GA and 50 mg·L−1 for PDJ, respectively. Spraying of a GA plus PDJ solution on Aug. 27, Sep. 21, and Oct. 27 (triplicate spraying) improved the success rate of handpicking (SRH), as compared with a control. Furthermore, ET treatment in addition to triplicate spraying of GA plus PDJ increased SRH. A one-time treatment of GA plus PDJ also showed a significant effect on handpicking efficiency when applied in mid to late September. It was clear that the effect of GA plus PDJ on SRH was improved when 400 mg·L−1 ET was used instead of 200 mg·L−1, but this ET concentration (400 mg·L−1) caused massive leaf abscission (data not available). Spraying with 300 mg·L−1 ET alone showed 37.1% leaf abscission: therefore, we assumed that a GA plus PDJ treatment with a combination of less than 300 mg·L−1 ET would increase peel firmness without serious leaf abscission and a negative effect on SRH. In addition, the soluble solids and the acidity in the combination spraying of GA plus PDJ in late September with 300 mg·L−1 ET and less were almost the same as the control. Thus, our results indicated that the treatment of 5 mg·L−1 GA plus 50 mg·L−1 PDJ in late September combined with ET (200 mg·L−1 < ET < 300 mg·L−1) from late October to early November was suitable for increasing SRH without impairing fruit quality and causing serious leaf abscission.

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.

著者

Satoru Murakami Yoshinori Ikoma Masamichi Yano

出版者

園芸学会

雑誌

Journal of the Japanese Society for Horticultural Science (ISSN:18823351)

巻号頁・発行日

pp.CH-104, (Released:2014-09-02)

被引用文献数

2 11

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Premature softening during low-temperature storage is a major issue in the red kiwifruit (Actinidia chinensis Planch.) cultivar ‘Rainbow Red’. The objective of this study was to investigate the effect of low temperature on ethylene sensitivity in this cultivar. We demonstrate how ethylene preconditioning at 4°C and 25°C interacted with more rapidly ripening at the lower temperature in ‘Rainbow Red’ kiwifruit. The expression of ripening-related genes ACS1, ACO3, EIL4, ERF14, and PGB was at the basal level during ethylene preconditioning at 4°C and 25°C, and rapidly increased with ethylene treatment following ripening. These results suggest that low-temperature storage enhances ethylene sensitivity in ‘Rainbow Red’.