Art

J-GLOBAL ID：201702216924131450   Reference number：17A0141085

Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”

クロロゲン酸の細胞内蓄積が少ない日本産のモモ「岡山PEH7」では,褐変中の果肉の赤色化が抑制される

Author (7)： YOKOTANI Naoki (Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN) ,  YOKOTANI Naoki (Kazusa DNA Res. Inst., Kisarazu, JPN) ,  URAJI Misugi (Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN) ,  HARA Miyuki (Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN) ,  HIHARA Seisuke (Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Akaiwa, JPN) ,  HATANAKA Tadashi (Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN) ,  ODA Kenji (Okayama Prefectural Technol. Center for Agriculture, Forestry, and Fisheries, Kibichuo, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 81  Issue： 1  Page： 147-152  Publication year： Jan. 2017 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *intracellular accumulation ,  *Prunus persica ,  *browning ,  sarcocarp ,  cultivar ,  phenolic compound ,  catechol oxidase ,  *polyphenol ,  olefin compound ,  unsaturated carboxylic acid ,  alicyclic alcohol ,  carboxylate(ester) ,  hydroxy acid ,  polyol
Semi thesaurus term： phenolic compound ,  *polyphenol oxidase

JST classification (4)： Food degeneration  (FJ01052Y) ,  Fruits and processed fruit products  (FJ11030Z) ,  Food chemistry,nutritional value  (FJ01020J) ,  Crop varieties(=cultivars)  (FC02020V)

Substance index (1)： Chlorogenic Acid

Reference (33)：

• Brandelli A, Lopes C. Polyphenoloxidase activity, browning potential and phenolic content of peaches during postharvest ripening. J. Food Biochem. 2005;29:624-637.
• Lee CY, Kagan V, Jaworski AW, et al. Enzymic browning in relation to phenolic compounds and polyphenoloxidase activity among various peach cultivars. J. Agric. Food Chem. 1990;38:99-101.
• Vámos-Vigyázó L. Polyphenol oxidases and peroxidases in fruits and vegetables. Crit. Rev. Food Sci. Nutt 1981;15:49-127.
• Ávila IMLB, Silva CLM. Modelling kinetics of thermal degradation of colour in peach puree. J. Food Eng. 1999;39:161-166.
• Vaughn KC, Duke SO. Function of polyphenol oxidase in higher plants. Physiol. Plant. 1984;60:106-112.

Terms in the title (8)： クロロゲン酸 ,  細胞内蓄積 ,  日本 ,  モモ ,  岡山 ,  褐変 ,  果肉 ,  赤色