Food Preservation Science
Online ISSN : 2186-1277
Print ISSN : 1344-1213
ISSN-L : 1344-1213
Volume 24, Issue 1
Displaying 1-9 of 9 articles from this issue
  • Chikao OTOGURO, Yukiyoshi TAMURA, Koki YOKOTSUKA, Shoji GOTO
    1998 Volume 24 Issue 1 Pages 3-10
    Published: January 30, 1998
    Released on J-STAGE: August 17, 2011
    JOURNAL FREE ACCESS
    The inhibitory effects of Yucca extract (YE) and various additives on the growth and film-formation of 20 strains of film-forming yeasts belonging to 4 genera isolated from ume-zuke, a salted Japanese apricot (Prunus mume) fruit product were studied. The minimum inhibitory concentrations (MIC) of YE against the isolated film-forming yeasts were 100 μg /ml for Pichia anomala, 200-400, μg /ml for Kloeckera apiculata and Candida guilliermondii, and 1000 μg/ml for Debaryomyces hansenii. Deb. hansenii and C.gnillemmondii could tolerate YE relatively well, but the former was sensitive to thiamine dilaurylsulfate, sulfur dioxide, and sodium benzoate, and the latter to sodium cinnamate. Deb. hansenii was more susceptible to the organic acid concentration, as well as to a low pH (below 2.0), and a high storage temperature (above 30°C). The inhibitory effects were enhanced and showed a broad antimicrobial spectrum when YE was used in combination with various additives (thiamine dilaurylsulfate, potassium sorbate, sulfur dioxide, sodium benzoate, sodium cinnamate, and sodium acetate). From the results, YE is considered to be effective for the preservation of ume-zuke.
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  • Kousuke NAGAI, Akira FUKUSHIMA, Takuya OGAWA, Katsuhiko MATSUURA, Kats ...
    1998 Volume 24 Issue 1 Pages 11-16
    Published: January 30, 1998
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
    Effects of the storage temperature on freshness, respiration rate and chemical components in cabbage (Brassica oleracea L. var. capitate L.) harvested in the summer season were studied. The cabbage was stored at 5°C, 10°C and 15°C, and the chemical components in different parts from outside to the inside were measured. During storage at 20°C, the total sugar content in all parts of cabbage decreased, whereas during storage at 5°C, that in the most outside part of cabbage decreased slightly. The pattern of the decrease of sucrose/total sugar ratio (SU/TS ratio) in the central part of cabbage was different from that in the most outside part. In the central part, the SU/TS ratio during storage at all temperatures showed no change, but in the most outside part, the ratio decreased greatly during storage at 15°C and 20°C. The ascorbic acid content in all parts of cabbage decreased proportionately as the storage temperature became high, and that in the most outside part decreased significantly. The respiration rate decreased slowly during storage at all of the temperatures. The respiration rate of 1/2 cut-type (1/2 type) cabbage was higher than that of non-cut type (whole-type) cabbage at harvest, and those of the 2 types became almost the same after 7 days of storage. The quality of cabbage, which was harvested in the summer season and then packaged with the package of LDPE (thickness : 30, μm), was kept for about 2 weeks in the whole-type, and for 5 to 7 days in the 1/2 type, respectively, during storage at St. It is suggested that the decrease of ascorbic acid content in the most outside part of the cabbage during storage can be shown as a magnified value of the decrease in the whole (non-cut) cabbage
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  • Naoki YAMAUCHI, Alley E. WATADA
    1998 Volume 24 Issue 1 Pages 17-21
    Published: January 30, 1998
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
    Effects of antioxidants, L-ascorbic acid (AsA) and β-carotene, on chlorophyll (Chl) degradation by a peroxidase-hydrogen peroxide system were determined, and the relationship of the Chl degradation to the antioxidant contents in stored spinach (Spinacia oleracea L.) leaves treated with ethylene was studied. The antioxidants reduced Chl degradation by inhibiting the peroxidase-hydrogen peroxide reaction system. AsA and β-carotene contents in spinach leaves decreased during storage at 25°C, the decrease being greater with AsA than with β-carotene. Degradation of Chl and AsA was hastened when the spinach leaves were treated with 10 ppm ethylene, and the degradation of AsA preceded that of Chl. Thus, AsA was more effective thanβ-carotene in protecting the Chl, but the effect was lost when AsA content dropped below a threshold level
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  • Jianming DU, Hiroshi GEMMA, Shuichi IWAHORI
    1998 Volume 24 Issue 1 Pages 23-29
    Published: January 30, 1998
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
    Chitosan is a high molecular compound, containing nitrogen derived from the shell of crab and shrimp. The effects of chitosan coating on respiration, ethylene production, and storage of 'Jonagold' apples (Malus pumila Mill. var. domestica Schneid.) were investigated. Coating the fruit with chitosan significantly reduced the respiration rate and ethylene production in storage. Postharvest coating increased the internal CO2, and decreased the internal O2 levels of the fruits markedly. Firmness of the treated fruits were considerably retained during storage. Observation by SEM revealed that the chitosan films covered overall surface of the treated fruits. A plenty of deep cracks were observed on the pericarp of uncoated fruits, but much less on the surface of coated fruits. Growing hyphae, which was resulted from an inoculation of conidia of apple gray mold caused by Botrytis cinerea, were recognized on the pericarp of uncoated fruits, whereas many deformed spores were observed on the surface of the coated fruits. These observations support the view that chitosan coating could not only suppress the ethylene production and respiration, but also inhibit conidial germination and fungal development resulting in preserving the quality of 'Jonagold' apples.
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  • Studies on Vitamin C of Fruits and Vegetables-Part IX
    Hidemi IZUMI
    1998 Volume 24 Issue 1 Pages 31-35
    Published: January 30, 1998
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
    The roles of phenols and L-ascorbic acid (AsA) in the development of peel browning disorder in Hassaku (Citrus hassaku Hort. ex Tanaka) and tangor 'Kiyomi' (Citrus sinensis×C. tangerina) fruits were investigated. Flavedo tissue (colored portion of peel) discs that were prepared from Hassaku and 'Kiyomi' fruits were incubated in phosphate buffer (pH 6.4) containing different types of phenolic compounds (10-2 M) at 20°C for 25 and 20 h, respectively. Brown discoloration was noted most severely with flavedo tissue discs incubated with pyrogallol in both Hassaku and 'Kiyomi' fruits. AsA and dehydroascorbic acid (DHA) contents in the flavedo tissue decreased markedly during incubation. Flavedo tissue discs treated with 1% and 1.5% AsA solution showed no browning when incubated with pyrogallol.
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  • The utility of Okara, a by-product of the soybean processing industry
    Hidehiro MIYAMURA, Yoko TAKENAKA, Tetsuo TAKENAKA
    1998 Volume 24 Issue 1 Pages 37-44
    Published: January 30, 1998
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
    Okara (by-product of tofu manufacturing) was fermented by Bacillus subtilis in order to improve it as good taste and high processing characteristics as food stuff, and the morphological, physicochemical properties and composition of physical properties of okara fermented with B. subtilis (ON) were investigated. 1. After 24 hr of fermentation, the amount of free amino acids, free fatty acids, inorganic phosphorus increased and dietary fiber decreased as compared to the starting levels. In ON leucine and phenylalanine among free amino acids were the predominate, and in dietary fiber, the pectic substances increased, while hemi-cellulose decreased. 2. The temperature of ON increased rapidly with increasing CFU of B. subtilis in 5 to 10 hr of fermentation and rose up to 50°C at 15 hr. The hydrolysis ratio of proteins (formol nitrogen / total nitrogen × 100) increased with increasing protease activity. The ammonia content and pH value increased rapidly after 15 hr, and the pH value of ON at 30 hr was 8.2. 3. Scanning electron microscopic observation of ON at 24 hr revealed that the cell wall was completely disintegrated. The amount of particles less than 10 μm diameter increased with the further progress of fermentation. 4. The in vitro digestibility of protein in ON was similar to that in okara. The water absorption and oil absorption were also same in both okara. However, the emulsifying activity and emulsion stability were higher in ON than in okara.
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  • Kazuhiro ABE, J.U. AGRAVANTE, E. Q. AMATORIO, E. R. V. BAYOGAN, N.B. F ...
    1998 Volume 24 Issue 1 Pages 45-51
    Published: January 30, 1998
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
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  • Masao TSUJI
    1998 Volume 24 Issue 1 Pages 53-61
    Published: January 30, 1998
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
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  • [in Japanese]
    1998 Volume 24 Issue 1 Pages 63-65
    Published: January 30, 1998
    Released on J-STAGE: May 20, 2011
    JOURNAL FREE ACCESS
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