A new strategy to protect Katsura-uri (Japan's heirloom pickling melon, Cucumis melo var. conomon) from extinction
A new strategy to protect Katsura-uri (Japan's heirloom pickling melon, Cucumis melo var. conomon) from extinction
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保护 Katsura-uri（日本的传家宝腌瓜，Cucumis melo var. conomon）免遭灭绝的新策略
DOI：
10.1016/j.jef.2017.02.003
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发表时间：
2017
影响因子：
--
通讯作者：
Kenji Sato
中科院分区：
文献类型：
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作者：
A. Sasaki;Yasushi Nakamura;Y. Kobayashi;W. Aoi;Takako Nakamura;Koji Shirota;Noboru Suetome;M. Fukui;T. Shigeta;T. Matsuo;S. Okamoto;E. Park;Kenji Sato
研究背景日本京都的传统蔬菜桂栗（Cucumis melovar.conomon）正面临着灭绝的危险。日本饮食文化传统上使用未成熟和成熟的水果来制作泡菜，消费者对泡菜的需求明显减少。为Katsura-uri采取了一项新的战略，旨在增加其在目前饮食习惯中的纳入（例如，Katsura-urifruits作为一种功能性饮料，以防止肥胖和糖尿病）。MethodsChemical分析进行，以确定完全成熟Katsura-urifruits的糖配置文件，独特的具有甜瓜一样的香味。在基于问卷的感官评价中，比较了不含甜味剂的果汁与含糖或零热量甜味剂的果汁的可口性。结果化学分析结果表明，完全成熟的桂果的果糖、葡萄糖和蔗糖含量显着低于甜瓜果实（低热量且缺乏甜味）。在基于果汁的感官评价，零热量甜味剂显着提高了未加工的果汁的适口性，而不改变其低热量的特性和甜瓜一样的fragment.ConclusionThis证明了一种新的策略，以保护这个传家宝蔬菜从灭绝通过添加一个新的功能，可以增加其需求作为一个低热量的水果在目前的饮食习惯，为人类健康。
BackgroundKatsura-uri(Cucumis melovar.conomon), an heirloom vegetable cultivated in Kyoto, Japan is at the risk of extinction. Japanese food culture has traditionally used immature and midripened fruit in the preparation of pickles, the consumer demand of which has markedly decreased. A new strategy was adopted forKatsura-uri, aimed at increasing its inclusion in the present diet habit (e.g.,Katsura-urijuice as a functional drink to prevent obesity and diabetes).MethodsChemical analysis was performed to determine sugar profiles of fully ripenedKatsura-urifruits that uniquely possess muskmelon-like fragrance. In the questionnaire-based sensory evaluation, palatability was compared among the fruit juices without sweeteners and those with sugar or zero-calorie sweetener.ResultsChemical analysis results showed that the fully ripenedKatsura-urifruit had significantly lower levels of fructose, glucose, and sucrose (low-calories and lack of sweetness) than muskmelon fruits. In the questionnaire-based sensory evaluation, zero-calorie sweetener dramatically improved the palatability of the unprocessed fruit juice without altering its low-calorie properties and muskmelon-like fragrance.ConclusionThis demonstrated a new strategy to protect this heirloom vegetable from extinction by adding a new function that could increase its demand as a low-calorie fruit in the present diet habit for human health.