青果物の鮮度保持に関する研究 (第9報)

Abstract

Changes of the activity of chlorophyllase and PE during the ripening of tomato fruit were measured, and effect of packaging them with a polyethylene bag on the change of the activity was studied.1) The optimum concentration of acetone, the optimum pH and the optimum temperature in reaction mixture for measurement of the activity of chlorophyllase in tomato fruit were about 45%, 7.0 and 25°C respectively.2) The activity of chlorophyllase in tomato fruit on the plant increased with the ripening of them and reached the maximum at about the full-ripe stage, and then decreased.3) In tomato fruit detached from the plant, the activity of chlorophyllase also increases with the ripening. In the packaged fruit stored at a room temperature, the activity of chlorophyllase was maintained on the original level, and the content of chlorophyll was kept under control and did not decrease. On the other hand, in the non-packaged fruit stored at 10°C, the enzyme activity fairly increased with the ripening of fruit and chlorophyll was decreased.4) The activity of PE increased with the ripening of fruit.5) The activity of PE in tomato fruit detached from the plant also increased with the coloring and softening of them, but its increase was controlled when fruit was packaged with a polyethylene bag.