。ン - 温州ミカンの果汁に関する基礎的研究

い相関をしめした。またペクチン分とも全ペクチンで

O .8

以上、 71<溶性ペクチンで

0 . 8

以上、

酸可溶性ペクチンで

0.75

以上の相関係数で高い相関があった。乞れらの高い相関

ζ l

比較してやや低い相関が有機酸との相関で.その相関係数は

O .6

程度のものであった。果実の食味に関係する指標に利用されている甘味比との相関はO.8 5以上の高い相関係数がみとめられた。乙のように pH や有機酸分などをのぞいて、果汁のいろいろな性質と果汁粘度の聞には密接な関係のあるととが分かっ

7

こ。

成熟期果実の果計背占度は果汁の甘味比などと高い相関係数があったととから.果実食味との関 6)

係に検討を加えた。 Rankingtest を小パネル、中間，~ネルで官能検査を行ない、その結果にのそれぞれの検定を加えたと乙ろ、いずれの検定においても試 Spearman 、Kendall• Kramer

料ζ対する，マ宇ルの主観的i IJ自位(し好順位)と客観的順位(果汁粘度の順位)とはよく一致してい test I乙て、多数のバネルは果汁粘度の高いミカンを好んでいることが分かった。またScheffe

おいても毘様の結果がえられたが、果行粘度差の大きい程、その食味の差も大きくなり、小さくなると食味がよ二』ζていてコパネルの識別がはっきりしなくなる傾向があった。このようにミカンの食i!未との聞に密接な関係のある乙とがみとめられた。

以上の乙とから、果汁粘度は温州ミカン果実の発育期間中の果実の生育状態をしる指標として、

さらには収穫後果実の食味評価の指標として果実の生産出荷の全期聞を通じて十分利用できるといえよう。

‑‑

︑141

︐ . ︐ ︐

E SP

・ ‑

︑ ︐

a E

・

・ ‑ ‑ ‑ て

.︑ ︑ ︐ ︐

引用文献

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1 967

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日園連

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別刷

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2

1. 伊庭慶昭・山田彬雄・木原武士・西浦昌男，

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・J伝 .

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22

飯野久栄・小曽戸和夫，

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398‑404 2 3 .

池田鐘一・木村悟，

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32 岩田幸夫・山田耕二.1 9 5 7 農産技研誌 .4 (5) 182‑185

33. 垣内典夫・伊庭慶昭・伊藤三郎， 1 9 7 0 果樹試報

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B.J伝 10.149‑162 34. 垣内典夫・伊藤三郎 197 1 果樹試報

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必 11.101‑117 35. 門屋一臣 1 973 園学雑 42 (3) 215‑220

36.

Kazuo M a t s u m o t o . ， S o j i r o C h i k a i z u m

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37. 神音久遠 j 1 9 70 園芸学会春季大会研究発表要旨 P.29 38.

K e f f o r d .

，

J . F .

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K e r t e s z .

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. I . ，

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Food T e c h n o l

6 (2) 283‑285 41. 菊地卓郎・門屋一臣・倉岡唯行， 1 9 6 4 園学雑 33(1)8‑12

42 児玉雅信・赤松・別所康守・大和川厚・久保進， 1 9 7 7 日食工誌 24 (8) 398

‑4 0 3

43.

K r e z d o r n . A . H . a n d R . F . C a i n .

1952

P r o c . R i o . G r a n d e V a l l e y H o r t . I n s t .

1952 48‑52

44. 久保田収治・福井春雄・赤尾勝一郎， 1 9 7 1 四国農試報 24:73‑96 45. 久保田収治・本山栄一 1 972 四国農試報 25: 83‑92

46. 久保田収治・赤尾勝一郎， 1 9 73 四国農試報必 26:71‑77

47. 久保田収治・赤尾勝一郎・福井春雄 1 972 四国農試報 25 105‑118 48. 東山隆明， 1 9 6 6 農及園 41 (6) 898‑902

49. 倉岡唯行・菊地卓郎.1 9 6 1 菌学雑 30(3)189‑196 50. 京大農化教室， 1 968 農芸化学実験書 (産業図書)

51. 京大農学部食品工学教室 1970食品工学実験書(上) (養賢堂) 52. 増田耕作 1 9 3 6 関学雑 7 (1)137‑146

53. 松本幸雄 1 9 73 日食工誌 20 (2) 75‑81

54.

M a y n a r d .

Am r i n e . ' R o s e M a r i e P a n g b o r n

， 1965

P r i n c i p l e s o f S e n s o r y e v a 1 u t i o n

o f f o o d ( A c a d e m i c P r e s s ) .

5 5 . M a y n a r d . A . J . . 1970 J o s l y n Method o f f o o d a n a l y s i s (Academic P r e s s ) 5 6 .

松本文子

1 978

標準食品成分表(柴田書居)

5 7 . M c C r e a d y . R . M . Walke

E . D . a n d M a c l a y . W.D. 1950 Food T e c h n o l 4:19‑21 5 8 . McCrea c ! y . R.M. A

旦

S w a n s o n .H . A . E r l a n d . R . F . a n d M c l a y . W.D. 1 9 5 1 A n a l .

Chem. 23:975‑981

5 9 .

水野勉.

1 928

土肥学雑

2 (1) 37‑49 6 0 .

三浦洋・水田昂.

1 9 5 9

食研報必

4:6‑8 6

1. 三浦洋・水田昂.

1 9 6 1

園学雑

3(1)17‑22

62

三浦洋・萩沼之孝・水田昂.

1 9 6 3

園学雑

32 (1) 27‑35 6

3. 三浦洋・萩沼之孝・水田昂.

1 9 6 3

園学雑

32(2)103‑113 64

宮崎芳光.

1 9 5 9

農産技研誌、

6 (6) 283‑285

6 5 .

森健・村岡信雄・蔀花雄

1 967

日食工誌

14 (5) 187‑192 6 6 . M o n s e l i s e . S . P . a n d F . T . T u r r e l l . 1 9 5 9 S c i e n c e 129:639‑640 6 7 .

中村照子・峯下雄.

1 975

家政学雑

26 (2) 116‑119 6

8. 永原太郎・岩尾裕之・久保彰治

1967

食品分析法(柴田書居)

6 9 .

西浦昌男・

U J

田彬雄噌

19 7 2

果樹試報 J佑

l8:78‑83

70

西国国誉・松本静子

1 9 3 1

日本化学会誌

52 2) 856‑877

71. 二宮恒彦.

1 9 7 1

調理科学

4 (3) 166‑173

72

日科技連官能検査委員会

1 9 7 1

官能検査ハンドブック(日科技連)

7

3. 農林省農林水産技術会議

1 975

栽培植物分析測定法(養賢堂)

7 4 .

緒方邦安.

1 9 7 7

青果保蔵汎論(建吊社)

7 5 .

岡小天.

1 972

レオロヂ一入門(工業調査会)

7 6 .

沖増哲・金子照子.

1 9 7 2

食品高分子化学(医歯薬出版)

7 7 .

小曽戸和夫・飯野久栄.

1 9 7 2

園学雑

41 (1) 83‑91 7

8. 大城晃・石田隆.

1 9 7 4

園学雑

42 (4) 389‑397

7 9 . R o u s e . A . H . C . D . A t k i n s a n d R

.L.

H u g g a r t . 1954 Food T e c h n o l 1 0 . 431‑

435 8 0 . R o b i n s o n . W.B..1956 Food T e c h n o l 1 0 ( 2 ) 109‑112 8

1. R.

T . W h i t e n b e r g e r

，

1 9 5 5 Food T e c h n o l 9 ( 5 ) 228‑235

8 2 .

W. K i l b u r n a n d T . T . D a v i s . 1 9 5 9 F l o r i d a S t a t e Hor

S o c i . 271‑276

83.

R . J . Cha r 1 e s a n d M . A . Time

， 1973

J o u r Food S c

i. 38:456‑459 84. 佐宗久雄， 1 9 3 8 柑橘研究 8 (2) 187‑194

85ι 坂本辰馬・奥地進， 1 968 園学雑 37(2)115‑121 86. 坂本辰馬・奥地進，¥1 9 6 8 ^園学雑 37 (3) 2J2‑220 87. 坂本辰馬・奥地進， 196 9 園学雑 38 (4) 300‑308 88. 坂本辰馬・奥地進， 1 970 園学雑 39 (2) 107‑114 89 坂本辰馬， 1 9 7 1 農及園 46(11)211‑217

9 O.

Samue

H . M a r o n . I

v i n . M. K r i e g e r a n d A r t h u

W . s i s k o

， 1954

J o u r . A p p l i e o p h y s i c s

25 (8) 976

9 1. 崎山亮三， 1 9 7 0 園学雑 39 (2) 124‑129 92.

S a r a v a c o s . G . D .

， 1968

Food T e c h n o l

22. 1585‑1587 93.

S a r a v a c o s . G . D .

， 1970

J o u r . F o o d . S c

i. 35. 122‑125

94.

S i t e s . J . W . a n d H . J . R e i t z

，1949

Ame

S o c . Hor t . S c i .

54.1‑9 95.

S i t e s . J . W . a n d H

.J.

R e i t z

，1950

A m e r . S o c . H o r t . S c

i. 55.73‑80 9 6.

S i n c l a

Ii.

W. a n d R a m s e y . R . C . ，

1944

B o t a n . G a z .

105. 140‑144 97.

S i n c l a i r W . B . B a r t h o l o m e w . E . T . a n d R a m s e y . R . C .

，1945

P l a n t p h y s i o l

20:3‑6

98.

S i n c i a i r . W . B . a n d D e s i r e . M. E n y .

，1947

B o t a n . G a z .

108:398‑407 99.

S i n c l a i

W . B . a n d V . A . J o l l i f f e

，I961

J o u r . F o o d . S c

i. 26:276‑282 100.

S . H . Maron a n d R

J . B e l n e r

， 1955

J o u r . App

P h y s .

26. 1457‑1460 10 1. 曽根敏磨， 1 9 6 9 食品の粘調性(光琳書院)

102.

S p e i s e r . R . a n d E d d y . C .

R.， 1946

J o u r . Ame r . Chem. S o c .

68:287‑293 103. 樽谷隆之， 1 9 6 5 農及国 40 (11) 1779‑1781

104. 樽谷隆之・北川博敏・馬場稔， 1 9 6 7 日食工誌 14 (7) 292‑295 105. 樽谷隆之・音田智， 1 9 7 0薗芸学会春季大会要旨 P.294‑295

106. 樽谷隆之・真部正敏・北川博敏 1 9 7 0 園芸学会秋季大会研究発表要旨 P.295‑295 107. 樽谷隆之・北川博敏・真部正敏・中川勝也 1 9 7 6 日食工誌 1 4 (8) 354 ‑358 108. 高橋郁郎， 1 9 6 9 柑橘(養賢堂)

109. 高田邦輔， 1 9 3 0 静岡県会報 34(9)1‑9 110 高田邦輔， 1 9 3 1 園芸の研究 26:29‑45 111. 高田邦輔， 1 9 3 3 園芸の研究 2 9 : 1 4 4ー158

112. 高田邦輔， 1 9 3 4 柑橘研究 9 (1) 35‑48 113. 高田邦輔， 1 9 3 6 国学雑 7(1)118‑136 114. 多門院和夫， 1 974 農及園 49 (5) 608‑614

115.

T a k e s h i M i n e s h i t a

，1967

Bu l 1 Chem. S o c . J a p a n

( 1 0 )

2217‑2223 116. 富田栄一・東史郎， 1 9 6 9 和国試報 J仮2. 33‑59

117. 苫名孝， 1 9 7 1 果実の生理(養賢堂)

118. 東大農化教室 196 0 実験農芸化学(朝倉書庖)

119. 中馬豊・岩本経夫， 1 9 7 4 農及園 49 (12) 1453‑1458 UO. 中馬豊・岩本陸夫 1 9 7 5 農及闇 50 (2) 268‑272 1 2 1. 中馬豊・岩本陸夫， 1 9 7 6 農機誌 33 (2) 304 ‑311

122.

W . B . S i n c l a i r

， 1972

The g r a p e t r u l t Umv. o t

・

C a l i f .Di v o f Ag

S c

i. 123. R.

Wa 1 t e

L . D . B a t o h 1 o n . H

.J.

Webber ，

1968

The C i t r u s i n d u s t r y . U n i v . o f

Ca 1 i f o r n i a P r e s s .

124. 渡辺裕・島内武彦， 1 9 6 2 生物物理化学実験法(培風館)

125.

W a t t . B e r n i c e k a n d A n n a b l e . L . M e r r i l l

， 1963

USDA Hand Book

8 : 1‑1 89 126.

W. C l i f f o r d S c o t t . T h e o . J . Kew a n d M.K. V e l d h u i s .

1965，

J o u r . Food Sc

1:30‑34

127. 薬師寺清司， 1 9 6 8 農及圏 43 (9) 1484‑1488 128. 山田耕ニー岩田幸夫 1 957 農産技研誌 4(5)178‑185 129. 音村寿人・松下寛・森本武利 1968 pHの理論と測定法(丸善) 130 音ill誠次， 1 9 6 7 食品の官能検査法(光琳書院)

131.

Z e k i B e r k ，

19M

Food T e c h n o l ( 1

811) 153‑154

‑144‑

Summary

This study was carried out to determin whether viscosity of fruit juice could be utilized for a index of fruit development and their daintness through all stage such as growing. picking and shipping.

(1) There was a certain pattern in changes in viscosity of fruit juice durir恵

fruit development and this pattern was divided into three stages.

Stage‑l was a period of rapid increase in viscosity from early in July to early in August. Stage‑2 was by a period of considerable decrease in visco‑

si ty of f rui t juice from ear ly in August to the second part of September Wase unshiu or to the second part of October with Futsu unshiu. Stage‑3 was a period of increase slowly again in viscosity after Stage‑2.

There were the difference in cultivar and strain of citrus fruit in this pattern and the di fference in viscosi ty of frui t juice seemed to correspond wi

t .

h changes in the meteorological and the other enviromental condition.

In this experiment ，the higher viscosity of fruit juice in sampled fruit"昌巳

on the first date， the more its valuew百S on the second da te. There was a tdgn positive correlation between viscosity of fruit juice in sampled fruit at the preceeding time and the latter time

，

for example the first time

品nd the secon d ti me

，

the second t ime and the th i rd time.

Since the flow behavior of fruit jujce was Newtonian flow during fruit development

，

it was ?dequate to measure viscosity of fruit juice at the

C ons tant tempera ture and the s tre ss .

(2) The relation between the changing pattern in viscosity of fruit juice and the morphological variation during fruit development was recognized and especially there was a close relation between its pattern and flesh develop‑

ment . Stage‑!

，

2 and 3 seemed to correspond wi出 the fi rst half of enlar且 ‑

rnt'lit o[ fruit ce!l

，

with the latter part of enlargment of fruit cel1 and

叫 i~h the maturation period

，

respectively. Viscosity of fruit juice was in ・

creased rapidly by flesh development at Stage. 1 and decreased slight1y by thεdilute effects of fruit juice components with flesh enlargment at Stage.2 and increased again by the accumlation of each com伊nent in fruit

川U凶作叶申lFVHd引

J 1

juice with their matu ration at Stage‑3.

Both the changing dates of fruit development and viscosity of fruit juice were s imi lar enough to each other.

(31 Ther巴 was the following relation between the changing pattern in viscosi ty of frui t juice and the changing pattern in some of their physical and chemical propertise during fruit deve1 opment .

Specific‑gravity and refractmeter index of fruit juice changed a litt1e from Stage‑I to Stage‑2 and rose rapid Iy according as viscosi ty of frui t juice increased at Stage‑3

Water contents of fruit juice was aboundantly in the young fruit， and then decreased slightly and much at Stage‑3.

Sugar contents of fruit juice increased little by little through the stage of the young fruit and began to increase rapidly in its amounts about the middle and the latter in September as well as the changes in specific‑gravity and

refractmeter imdex during fruit development. This wi 1I be due to increas"e in sucrose amounts in fruit juice for this period.

OrganiC ac id contents got to their peak about early in August. This stage agreed wi th a peak in the changing pattern in viscosi ty of frui t juice. After that

，

its amounts decreased rapidly at Stage‑2 and'little by little at Stage‑:3. Though pectin substances was a little amounts during fruit development，

their clranging pattern were similar to the changing pattern in organic acid.

Total ni trogen decreased about the middle in July before the other cont.

ents such as organic acid and pectin substances began to decrease but NH₄

‑N and amino ni trogen 紅nounts increased sl ightly about ear Iy in August and decreased rapi d Iy a f ter tha t

As above mentioned

，

the relation between the increase in viscosity of fruit j ui ce and these components w i 11 be more c1 ose at Stageー1 than a t Stageー 2 and 3.

{41 Viscosity of fruit juice prepared from mature fruit was investigated in relation to the various propertise of fruit juice. They showed the hjgh positive correlation with specific‑gravity

，

refractmeter index

，

soluble solid

arrnunts

，

total sugar amounts

，

non ・reducing amounts

，

reducing sugar amounts

，

•

tolal pectin amounts， water soluble peclin amounls

パ

NaPOa

h

soluble 問 ctIQ amounts and NaOH soluble pectIn amounts

，

that is

，

their correlatIon coefl.

icient were 0.80

，

0.87

，

0.78

，

0.88

，

0.81

，

0.75

，

0.82

，

0.72

，

0.94 al叫 0.60 with Wase unshiu and 0.81

，

0.92

，

0.87

，

0.81

，

0.78

，

0.88

，

0.84

，

0.76

，

0.82 and 0.85 with Futsu unshiu

，

^respec^tⁱ^ve1y^.

o n

the contrary. there was negative corre1.

alion between viscosity and water contents of frui t jUIce

，

showing ‑0.85 wi th wase

，叩

^h^川 ^a吋 ‑0.87 wi山 Futsu unshiu

On the other hand， there was Ihe 10wer coefficient with pH value and free organic acid amounts. Thei r coef f ic Ienl were 0.51 旬、d ‑0.60 with Wase unshiu

田d 0.57 加 d ‑0.64 with Fut副 unshiu.re叩ecいvely a吋 what is more. the correlation coelficIenl between pH value am free organic acjd was ‑0.90 w.山 Wase unshiu a咽 ‑0.80wIth Fu同u unshiu

Since there was a close corre1ation between vIscosity and some physical旬、d chemical propertise of fruit juice

，

the correlation coefficient between vis. cosity of frui I iuice and ratio of total sugar 10 free organic acid was ana I yzed

There was a hIgh pos

・

^tⁱ^v^{e co}^r^re^l^a^tⁱ^on

，

^showing⁰^.⁸⁸with Wase unshiu and 0.86 wIth Futsu unshiu

{51 From the re5ults above mentioned. the sensory test was conducted by the rank ing lest or Scheffe test 10 de同 rmine the relationship between viscosity of fruit juice and the sensory rating for daintness of Satuma mandarin fruit and 10 examine whether vIscosity of fruit jujce suited for the indices of eating

quality of fruit or nOI. In the case of the ranki引li: test. the difference in dainlness among fruit used to this test was recognized by SOIT首e estimated values on Sp白 rman ra曲 corre1ation

，

Kendall c冊 ff ic i凹 t of concordance and Kramer swn of rank ing score

A "山n国rof panels were fond of frui t having high 引 scosity of frui t j uice The liking orders of panels for daintiness of fruit (subjective ranking)agreed well WItu theυroers 01 vlScosity nf fruit )Ulce t objective ranking)

On the other hand

，

^t^h^edifference in daintiness among fruit was determined by the difference in viscosity of fru川 juice in Scheffe test as well as

ドキュメント内温州ミカンの果汁に関する基礎的研究 - とくに果汁粘度について - (ページ 143-152)