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Volume 52, Issue 2
Displaying 1-12 of 12 articles from this issue
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Shouichirou OOTA, Tetsuo MASUDA, Tsutomu TAMURA1983 Volume 52 Issue 2 Pages 117-122
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSThe flesh explants of apple (Malus pumila Mill. var. domestica Schneid. cv. McIntosh Red) were incubated on white′s basic medium containing 2, 4-D and kinetin. The effects of culture conditions on anthocyanin formation of derived callus tissues were investigated.
1. When incubated in the dark, callus tissues were white and friable. Under lighting conditions, callus tissues were somewhat compact and pigment formation was observed. Lighting treatment of 24h/day enhanced both chlorophyll and anthocyanin content of callus.
2. Remarkable anthocyanin formation was observed, when callus tissues were incubated under a fluorescent lamp after several subcultures in the dark. High concentration of sucrose in the medium was highly effective in anthocyanin formation of the callus.
3. when the carbon source was sufficient, anthocyanin formation was observed at all temperatures of 10, 15, 20, and 25°C. Maximum anthocyanin formation occurred at 15°C.
4. Both auxin and cytokinin promoted anthocyanin formation. Among them, 2, 4-dichlorophenoxyacetic acid (2, 4-D) was most effective at concentrations between 3×10-5M and 3×10-4M, and 6-benzylamino purine (BA) was effective at concentrations between 3×10-7M and 3×10-5M.View full abstractDownload PDF (695K) -
Shohei YAMAKI, Yoshihiko SATO, Yutaka MACHIDA1983 Volume 52 Issue 2 Pages 123-134
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSHow the cell wall constituents in Japanese pear mealy fruit (Pyrus serotina Rehder culta Rehder, cvs. Chojuro, Kikusui, 92-7, _??_-33) and“Ishinashi”fruit (cv. Chojuro) differ from fruit showing hardly both symptoms (cvs. Nijisseiki, Hosui, 93-3) was shown through analyses of cell wall polysaccharides and their constituent monosaccharides, and cell wall-degrading enzyme activities.
Cell wall polysaccharides were fractionated into water-soluble carbohydrate (9_??_13%), NaClO2-soluble carbohydrate (3_??_5%), EDTA-soluble carbohydrate (below 2%), acid-soluble hemicellulose (23_??_39%), alkali-soluble hemicellulose (16_??_21%) and cellulose (25_??_36%). The polysaccharides were composed of glucose (35_??_43%), uronic acid (26_??_31%), xylose (11_??_19%), arabinose (8_??_13%), galactose (4_??_7%), rhamnose (1_??_2%), mannose (below 1%) and fucose (below 1%).
In mealy fruit, the degradation of acid-soluble hemicellulose in the middle lamella was more prominent than in the control fruit, with the former showing the higher activity of polygalacturonase. The degradation of the cellulose component in the mealy fruit was restricted compared with the control fruit because the rise in endocellulase (neutral form) activity was suppressed. This suggests that the flesh of mealy fruit consists of a weaker attachment of cells and a more rigid cell wall structure than the control fruit.
In“Ishinashi”fruit, the degradation of acid-soluble hemicellulose and cellulose components was more restricted than in the control fruit. This restriction was also supported by the result that the activities of polygalacturonase, endocellulase and exocellulase were lower than in the control fruit. This suggests that the flesh of the“Ishinashi”fruit contains a tighter attachment of cells and a more rigid cell wall structure than that of the control fruit.
It is suggested that there are some varietal differences in the cellulase and polygalacturonase activities and in the compositions of the cell wall polysaccharides.View full abstractDownload PDF (1348K) -
Keizo YONEMORI, Jiro MATSUSHIMA, Akira SUGIURA1983 Volume 52 Issue 2 Pages 135-144
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSTo make clear the mechanism of natural removal of astringency in the fruits of pollination constant non-astringent (PCNA) type cultivars of Japanese persimmon, which is assumed quite different from that of pollination variant non-astringent (PVNA) and astringent (PVA) type cultivars, and pollination constant astringent (PCA) type cultivars, we studied preliminarily whether there exist any qualitative differences of tannins among the 4 types of Japanese persimmon fruits.
1. Catechin and gallic acid were major components of phenolics in ethyl acetate extract of fruits and their contents changed remarkably with time and fruit types. In PCNA cultivars, catechin was detected throughout the growing period of fruit, while gallic acid was detected only at the earlier stage. On the contrary, in PVNA, PVA, and PCA cultivars, catechin disappeared rapidly in June, whereas gallic acid increased greatly reaching the peak in late June, then declined toward late July to a very low level.
2. Exclusion chromatography using controlled-pore glass media (CPG-10 120Å and 2000Å) was applied to the separation of tannin fractions in aqueous acetone extracts of fruits. CPG-10 2000Å chromatography separated the tannins into two fractions with any cultivars, however, the comparative peak weights of the fractions of PCNA cultivars were quite different from those of PVNA, PVA, and PCA cultivars. In PVNA, PVA, and PCA cultivars, the high molecular fraction of tannins was predominant at an earlier stage of growth, whereas the low molecular fraction was predominant in PCNA cultivars, and its conversion to high molecular fraction seemed to be very slow. Moreover, this low molecular fraction of PCNA cultivars was detected throughout the course of natural removal of astringency.View full abstractDownload PDF (1008K) -
Yoshihide YAMAKAWA1983 Volume 52 Issue 2 Pages 145-152
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSRipening changes in chemical composition of the 3 white wine grape cultivars were investigated during 3 years from 1980 to 1982. The cultivars tested were ‘Semillon’, ‘Sylvaner’and‘Suntory Blanc’, cultivated on the experimental vineyard of Yamanashi University.
The results are summarized as follows:
1. The berries of‘Semillon’, ‘Sylvaner’and‘Suntory Blanc’reached their maximum weight, 2.7g in late September, 2.5g in early September, and 2.4g in mid-September, respectively. These cultivars belonged to a small berry type (a berry weight below 3.0g).
2. At full maturity, the pH values of‘Semillon’, ‘Sylvaner’and‘Suntory Blanc’musts reached the highest, 3.3, 3.5, and 3.5, respectively. The musts of‘Sylvaner’and‘Suntory Blanc’were higher in pH than that of‘Semillon’.
3. The titratable acidity of‘Sylvaner’and‘Suntory Blanc’decreased below 0.6g/100ml in early September. Consequently, these cultivars belonged to a low-acid type, so that their harvest time might be carefully decided by acidity rather than °Brix. The acidity of‘Semillon’was more than 0.7g/100ml at maturity.
4. At full maturity, the °Brix of‘Semillon’and‘Suntory Blanc’musts reached 18 or more, but that of‘Sylvaner’must 16.
5. At full maturity, the glucose-fructose ratios and the tartaric-malic acid ratios were 1.0 and 1.5 for both‘Semillon’and‘Sylvaner’, and 0.9 and 2.0 for‘Suntory Blanc’, respectively.‘Suntory Blanc’was a cultivar which had characteristic glucose-fructose and tartaric-malic acid ratios.
6. The vines of‘Sylvaner’and‘Suntory Blanc’suffered from downy mildew at full bloom period, and that of‘Semillon’suffered rather frequently from ripe rot at full ripe period.
7. The‘Sylvaner’wine was poor in vinous aroma and in body. The‘Semillon’ wine had a high quality with typical aroma and taste. The‘Suntory Blanc’wine had a noble and fruity aroma, but a slightly low-acidity.View full abstractDownload PDF (835K) -
Hajime ARAKI, Takashi HARADA, Toshiro YAKUWA1983 Volume 52 Issue 2 Pages 153-158
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSIn 1975, we obtained 2 seeds which appeared to be hybrids from a natural cross between D. japonica and D. opposita (cv. Nagaimo). Two seedlings were produced from them by embryo culture. In 1980, chromosome number, sex, structure of flowers, shape of leaves and underground tubers and quality of tubers of the 2 plants were investigated. The results obtained are summarized as follows.
1. Both the 2 plants showed the chromosome number of 110 and proved to be hybrids between D. japonica (2n=80) and D. opposita (2n=140).
2. The 2 hybrids were both male plants and the morphological structure of flowers was similar to that of D. opposita, but pollen fertility was lower than that of D. opposita.
3. The tubers of the hybrids were as long as those of D. opposita, intermediate in thickness between those of the parents and more mucilaginous than those of D. opposita.
Thus, a possibility was suggested to get new Dioscoreas with superior characteristics by hybridization between D. japonica and D. opposita.View full abstractDownload PDF (776K) -
Hideo IKEDA, Takaya OSAWA1983 Volume 52 Issue 2 Pages 159-166
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSTwo experiments were carried out in order to investigate the effects of ratios of NO3 to NH4 and concentrations of each N source in the nutrient solution on growth and leaf N constituents of vegetable crops and solution pH. In the first experiment, 10 kinds of vegetables such as cucumber, lettuce, etc. were grown with nutrient solution containing total N of 3 (low-N series) or 12me/l (high-N series). Seven ratios of NO3 to NH4 were employed at each N concentration. In the second experiment, lettuce, cabbage, garland chrysanthemum and spinach were grown with nutrient solution in which N was supplied as follows; NO3 (1_??_24me/l) series, NH4 (1_??_12me/l) series, NO34me/l+NH4 (1_??_12me/l) series and NO312me/l+NH4 (2_??_12me/l) series. In both experiments, solution pH was daily checked and adjusted to 6.0. Vegetable crops were grown in a greenhouse for about 3 weeks.
In general, NH4 nutrition resulted in higher leaf NH4-N concentration and reduced plant growth compared with NO3 nutrition. This toxic effect of NH4, however, was reduced or alleviated and leaf NH4-N concentration was decreased with combined application of small amount of NO3. The obvious enhancement of growth rate was observed from the addition of NH4 to nutrient solution containing 4 or 12me/l NO3.
The concentration of leaf NO3-N was increased with increasing NO3 concentration in the nutrient solution. In the low-N series, leaf NO3-N concentration of all leaf vegetables was lowered with increasing ratio of NH4 in the nutrient solution. In the high-N series, however, lowering of leaf NO3-N concentration was hardly recognized in such vegetables as Chinese cabbage, spinach, etc. which absorbed NO3 dominantly, even if the ratio of NH4 in the nutrient solution increased.
Solution pH increased under NO3 nutrition and decreased severely under NH4 nutrition. When plants were grown with NO3+NH4, solution pH decreased irrespective of the ratio of NO3 to NH4 in the nutrient solution in vegetables which absorbed NH4 dominantly (for example cucumber, lettuce, etc.). While in vegetables which absorbed NO3 dominantly (for example tomato, spinach, etc.), solution pH was kept relatively constant for a long period when plants were grown in the suitable ratio of NO3 to NH4.View full abstractDownload PDF (1015K) -
Akira NUKAYA, Masao MASUI, Akira ISHIDA1983 Volume 52 Issue 2 Pages 167-173
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSMuskmelons (Cucumis melo L.) were grown in nutrient solution to determine the salt tolerance as affected by salinization of sea water (-2.20 and -4.20 bars), NaCl and Na2SO4 (-2.20, -3.20 and -4.20 bars), and MgCl2 and MgSO4 (-1.20, -1.70 and -2.20 bars) compared with a control of -0.70 bars of base nutrient solution. Fruit fresh weight and whole plant dry weight were greatest in the control and tended to decrease in each salinity with decreasing osmotic potential of treatment solutions. At -2.20 bars fruit fresh weight was 89.9, 94.5, 81.3, 67.8 and 13.9% compared with the control in the sea water, NaCl, Na2SO4, MgCl2 and MgSO4 series, respectively. Growth was much greater in the sodium-than magnesium-salinity and, to a less extent, in the chloride-than in the sulfate-salinity. Fruit taste varied with the salt added to the base nutrient solution. Visible salt injury was proportional to the growth reduction. No plants died at -2.20 bars before harvest in the sodium-salinity. Most plants died in the MgCl2 series and all plants died in the MgSO4 series at -2.20 bars before harvest. Addition of single salts or sea water to the base nutrient solution tended to increase the content of the respective added ions in leaves and fruit. Ca and K in leaves were less at -2.20 bars in all salinities than in the control.View full abstractDownload PDF (793K) -
Susumu MAEKAWA, Noboru INAGAKI, Motoichi TERABUN1983 Volume 52 Issue 2 Pages 174-179
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSThe present study was carried out to clarify the effect of sodium molybdate on changing the flower color of balloon flowers, Platycodon grandiflorum A. DC. cv. Samidare.
When the cut flowers were held in the Mo solutions (0, 2.5, 5 and 10mM), the flower color change from blue-violet to blue was enhanced with increase of Mo concentration. Spraying of Mo solutions (0, 2.5, 5, 10 and 20mM) to the flowers of potted plants had bluing effect similar to the case of Mo uptake by the cut flowers. Damage of the plants from Mo treatments appeared at the concentrations of 10mM in the former and 20mM in the latter.
Main absorption maximum of the fresh petals of cut flowers held in the Mo solution shifted toward a longer wavelength and increased in absorbance. Similar spectral change was exhibited upon in vitro addition of molybdate ions to anthocyanin solution. This bluing effect due to Mo addition decreased with subsequent addition of a chelate agent, EDTA.
The bluing of balloon flowers caused by Mo uptake seems to be due to the formation of metallo-anthocyanin in pigment cells.View full abstractDownload PDF (671K) -
Satoru KONDOU, Chiaki OOGAKI, Kim MIM1983 Volume 52 Issue 2 Pages 180-188
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSEffects of the low pressure storage on the keeping quality of fruit were studied with tomato, peach, satsuma mandarine and apple fruits. These fruits were stored using closed and aerated types of storage. Tomato and peach fruits were stored at 90 and 30Torr in the closed type and at 380, 190 and 76Torr in the aerated type. Satsuma mandarine and apple fruits were stored at 380, 190 and 76Torr in both closed and aerated types. Normal pressure storage was used as control. Storage temperature was 11_??_12°C with tomato and peach fruits, and 6_??_7°C with satsuma mandarine and apple fruit. Effects of low pressure on respiration and ethylene production of apple fruits were also studied.
1. Weight loss
In all kinds of fruits, weight loss was less in the storage of closed type and greater in that of aerated type than in the normal pressure storage, and wilting of the skin was found at 190 and 76Torr in the storage of aerated type.
2. Fruit firmness and coloring of the skin
In the storage of closed and aerated types, softening was retarded in tomato, peach and apple fruits and coloring of the skin and yellowing of the skin ground color were also retarded in tomato and peach fruits. While, in satsuma mandarine fruit, rind puffing, pitting and yellowing of the albedo were found at 76Torr in the storage of aerated type.
3. Sugar content and acidity
With tomato fruit, increase in the sugar content and decrease in the acidity were retarded in the low pressure storage of both closed and aerated types. With peach and apple fruits, decrease in the sugar content was retarded in the storage of aerated type, and with apple fruit, flesh browning and consequently, decrease in the acidity were found in that of closed type.
4. Ethanol content
With peach and apple fruits, ethanol content increased in the storage of closed type but was retarded in that of aerated type. With satsuma mandarine fruit, high ethanol content was found at lower pressures in the storage of aerated type.
5. Respiration and ethylene production
With apple fruit, accumulations of CO2 and C2H4 were much less in the low pressure storage than normal pressure storage. Evolutions of them after transferred to the normal pressure storage were lower in the fruit which had been stored at lower pressures.
Thus, with tomato, peach and apple fruits, the storage at 190_??_76Torr proved to be effective in retardation of over ripening, although with satsuma mandarine fruit, it showed no clear effect.View full abstractDownload PDF (1032K) -
Hirotoshi KITAGAWA, Satoshi KAMEI, Kazuhide KAWADA, Takayuki TARUTANI1983 Volume 52 Issue 2 Pages 189-195
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSThe recent over production of Satsuma mandarin resulted in overstock of its juice. One of the fundamental ways to resolve the overstock is to increase consumption of the 100% juice. Acidity in the juice, however, is too high and thus its current use is mostly for fruit-drinks containing only 10 to 50% juice. The objective of this study was to develop a basic but practical method to reduce the acidity in Satsuma mandarin juice with ion-exchange resins, which in turn would stimulate consumption of the 100% juice.
1. The acidity in 100% Satsuma mandarin juice was effectively reduced by basic anion-exchange resins. Batch operation with 1 to 2% (w/v) of commercial resins per juice reduced the acidity from around 1 to 0.7_??_0.8% in about 10 minutes.
2. Almost all of the organic acid adsorbed by anion-exchangers was citric acid, which resulted in higher ratio of malic and glutamic acids to citric acid.
3. Ascorbic acid initially adsorbed by the resin seemed to be reexchanged with citric acid in both batch and column operations.
4. The extent of ascorbic acid loss was dependent on the type of resin and treatment time. The loss was minimum when anion-exchange column was used at increased elusion speed.
5. The resin used for the treatment was easily regenerated and reused.
6. Results of this study indicate that commercial scale operation to reduce acidity in Satsuma mandarin juice with ion-exchange resins would be feasible, and for that purpose column operation would be more suited than batch operation.View full abstractDownload PDF (808K) -
Hiroshi HYODO, Noriyo IKEDA, Akira NAGATANI, Kuniaki TANAKA1983 Volume 52 Issue 2 Pages 196-199
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSAlcohol dehydrogenase (ADH, Alcohol: NAD+ oxidoreductase, Ec 1.1.1.1) activity markedly increased during ripening of banana fruit in association with the rise in ethylene production and the respiration climacteric. The marked rise in alcohol dehydrogenase activity was followed by a sharp rise in ethanol formation in the tissue.View full abstractDownload PDF (5054K) -
Tomio JOHJIMA, Hiroshi OGURA1983 Volume 52 Issue 2 Pages 200-209
Published: 1983
Released on J-STAGE: July 05, 2007
JOURNAL FREE ACCESSThe carotenoids of yellow, red and tangerine tomato fruits were separated and identified by thin-layer chromatography (TLC) and spectrophotometry.
The various systems of adsorbents and solvents for TLC of tomato carotenes were examined, and it was revealed that the most suitable TLC system for separation and identification was the combination of MgO-HSC-Cel (10:9:1) layer and the solvent system of n-hexane: isopropanol: MeOH (100:2:0.2).
In the yellow tomato, β-carotene and a small amount of lycopene were identified, and in the red tomato, phytoene, phytofluene, β-, ζ- and γ-carotene, neurosporene and trans-lycopene were identified.
In the tangerine tomato, phytoene, phytofluene, β- and ζ-carotene, trans-neurosporene, two kinds of cis-neurosporene, trans-lycopene and four kinds of cis-lycopene were identified. In addition, a cis-form γ-carotene (probably pro-γ-carotene) was confirmed to be contained concurrently in the same spot as prolycopene, which suggests the presence of a pathway to the formation of pro-γ- carotene in the tangerine tomato.
By dipping the layer in liquid paraffin, the absorbance of the separated carotenoid spots could be easily measured in the wavelengths of 370_??_375nm and 440_??_445nm with a chromato-scanner.View full abstractDownload PDF (1111K)
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