論文

査読有り
2012年10月3日

Effect of different postharvest temperatures on the accumulation of sugars, organic acids, and amino acids in the juice sacs of satsuma mandarin (Citrus unshiu Marc.) fruit

Journal of Agricultural and Food Chemistry
  • Hikaru Matsumoto
  • ,
  • Yoshinori Ikoma

60
39
開始ページ
9900
終了ページ
9909
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1021/jf303532s

To elucidate the effect of different postharvest temperatures on the accumulation of sugars, organic acids, and amino acids and to determine the best temperature to minimize their postharvest change, their content after harvest was investigated at 5, 10, 20, and 30 °C for 14 days in the juice sacs of Satsuma mandarin (Citrus unshiu Marc. cv. Aoshima-unshiu) fruit. In all sugars, the changes were negligible at all temperatures. Organic acids decreased slightly at all temperatures, with the exception of malic acid at 30 °C, which increased slightly. Two amino acids, ornithine and glutamine, increased at 5 °C, but they did not increase at other temperatures. In 11 amino acids (phenylalanine, tryptophan, tyrosine, isoleucine, leucine, valine, threonine, lysine, methionine, histidine, and γ-amino butyric acid), the content was higher at 20 and 30 °C than at other temperatures. Thus, the content of amino acids was more variable than that of sugars and organic acids in response to temperatures. Moreover, amino acids responded to temperature differently: two amino acids were cold responsive, and 11 were heat-responsive. The best temperature to minimize the postharvest changes in amino acid profiles in the juice sacs of Aoshima-unshiu was 10 °C. The responsiveness to temperatures in two cold-responsive (ornithine and glutamine) and five heat-responsive (phenylalanine, tryptophan, valine, lysine, and histidine) amino acids was conserved among three different Satsuma mandarin cultivars, Aoshima-unshiu (late-maturing cultivar), Silverhill (midmaturing cultivar), and Miyagawa-wase (early-maturing cultivar). The metabolic responsiveness to temperature stress was discussed on the basis of the changes in the amino acid profile. © 2012 American Chemical Society.

リンク情報
DOI
https://doi.org/10.1021/jf303532s
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/22950419
ID情報
  • DOI : 10.1021/jf303532s
  • ISSN : 0021-8561
  • ISSN : 1520-5118
  • PubMed ID : 22950419
  • SCOPUS ID : 84867074456

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