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果房段位熟度および根域制限による水ストレスがトマトの品質およびラジカル消去活性に及ぼす影響について調べ以下の知見を得た1制限区のトマト重量は対照区に比べて小さかった2糖度還元糖含有量還元型アスコルビン酸含有量は熟度の進行および果房段位の上昇に伴って増加する傾向にあったまたいずれも対照区より制限区の方が含有量が高かったまた還元糖含有量はゼリーより果肉の方が還元型アスコルビン酸量は果肉よりゼリーの方が高かった3硝酸含有量は熟度の進行に伴って減少し果房段位の上昇に伴って増加する傾向にあったまた果肉では制限区より対照区の方が含有量が高かった4滴定酸含量は熟度の進行に伴って減少する傾向にあったまた果肉よりゼリーの方が酸含量が高かった5ラジカル消去活性は熟度の進行および果房段位の上昇に伴って上昇する傾向にあったまた対照区より制限区の方が活性が高かった市販試料の活性は他の試料よりも低かったThe effects of position on the plant, ripening stage and water stress due to root-zone restriction on the quality and radical scavenging activity of tomato was investigated. The fresh weight of tomato fruit decreased due to root-zone restriction. Brix values and glucose, fructose and reduced ascorbic acid contents tended to increase gradually with progressive ripening stage and cluster order, and were higher in water-stressed than control fruit. The reducing sugar content of tomato pulp was greater than that of jelly, while the reduced ascorbic acid content of jelly was greater than that of pulp. Nitrogen content tended to decrease gradually with progressive ripening stage and increase with progressive cluster order, and was higher in the pulp of control than water-stressed fruit. Acidity tended to decrease gradually with progressive ripening stage. Radical scavenging activity of tomato fruit tended to increase gradually with progressive ripening stage and cluster order, was higher in jelly than pulp, and was higher in water-stressed than control fruit. In addition, the activity of a sample obtained from a market was lower than that of both control and water-stressed tomato

nihon shokuhin kagaku kougakkaishi/nippon shokuhin kagaku kōgaku kaishi

Effects of Position on the Plant, Ripening Stage and Water Stress Due to Root-zone Restriction on the Quality and Radical Scavenging Activity of Tomato