Studies in Tropical Fruits: XIII. Carbohydrate Metabolism of the Banana Fruit during Storage at 53° F. and Ripening at 68° F
Studies in Tropical Fruits: XIII. Carbohydrate Metabolism of the Banana Fruit during Storage at 53° F. and Ripening at 68° F
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热带水果研究：香蕉果实在 53°F 储存和 68°F 成熟期间的碳水化合物代谢
DOI：
10.1093/oxfordjournals.aob.a087410
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发表时间：
1941
期刊：
影响因子：
4.2
通讯作者：
H. Barnell
中科院分区：
文献类型：
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作者：
H. Barnell
这方面的工作是生物化学在先前研究发展过程中的续集（Barnell， 1940年，1941年）Gros on Michel香蕉果实发育过程中的生物化学某些方面及其在热带条件下的成熟过程。本研究的主题是“半饱满”1级和“重饱满”1级水果的碳水化合物的变化，这些水果分别经过近似于运往英国和加拿大所需的冷藏期，然后经过标准的成熟程序。还研究了延长冷藏时间对不同等级水果的影响，以便观察食用异常的化学性质和与“冷藏”水果有关的其他品质的某些方面。先前的研究必然主要局限于水果代谢的后期阶段，值得注意的是，所提出的观察结果具有相互矛盾的性质。在许多情况下，所研究的品种没有命名，例如Buignet（1861年）、Corenwinder（1876年）、Ricciardi（1882年）、Gerber（1896年）、Prinsen-Geerligs（1908年）、Yoshimura（1911年）、Bailey（1912年）、Thompson和Whittier（1912年）、Gore（1914年）、Myers和Rose（1917年）；虽然在后来的调查中，也许可以推测大米歇尔是被选中的。水果是从土壤和气候条件非常不同的地方（通常未指明）获得的，并在接受不同的条件和运输时间（冷藏或其他方式）后进行检查。水果的等级几乎都没有给出。处理和分析的方法和材料一样多种多样；在那些用冷水或温酒精提取糖的研究中，忽视了水果酶系统的快速失活，使得在这些研究中获得的一些数据受到相当大的怀疑，例如Reich (1911)， Thompson和Whittier (1912), Gore (1914)， Stratton和Loesecke（1930）。在那些使用了显然令人满意的提取方法的研究中，不同的工人所得到的总糖和蔗糖浓度的值几乎没有相似之处；这在一定程度上是由于所使用的分析方法的多样性，但在很大程度上也可能是由于材料的变化。阿奇博尔德（Archbold, 1928）和基德、昂斯洛和韦斯特（Kidd, Onslow, and West, 1929）的研究表明，在不同土壤和不同气候条件下生长的单一品种的果实组成可能有相当大的差异。显然，如果要与进一步的工作进行比较，香蕉成熟的生化研究应该包括品种、产地、等级和果实处理。孤立的分析
THIS aspects work of is the a sequel biochemistry to previous during studies development (Barnell, of 1940, the 1941) Gros on Michel some aspects of the biochemistry during development of the Gros Michel banana fruit and during its ripening under tropical conditions. The subject for the present investigation has been the changes which occur in the carbo-hydrates of fruit cut at'f-full'1 and'heavy f-full'1 grades and given periods of cold storage approximating to those required for transportation to England and Canada respectively, followed by standard ripening procedure. The effect of a prolongation of the cold storage for each grade has also been investigated so that some aspects of the chemical nature of the abnormalities in the eating and other qualities associated with'chilled'fruit could be observed. 2 Previous work, necessarily mainly confined to fruit in the later stages of its metabolism, is noteworthy for the conflicting nature of the observations presented. In many cases the variety examined was not named, eg Buignet (1861), Corenwinder (1876), Ricciardi (1882), Gerber (1896), Prinsen-Geerligs (1908), Yoshimura (191 1), Bailey (1912), Thompson and Whittier (1912), Gore (1914), Myers and Rose (1917); though in the later investigations it may, perhaps, be presumed that Gros Michel was selected. Fruit was obtained from localities (usually unspecified) of very different soil and climatic conditions, and examined after receiving varying conditions and periods of transport, refrigerated or otherwise. The grade of fruit almost invariably has not been given. The methods of treatment and of analysis have been as various as the material; the neglect of speedy de-activation of the enzyme system of the fruit, as in those investigations in which cold water or warm alcohol were used for extraction of sugars, renders some of the data obtained in such investigations open to considerable suspicion, eg Reich (191 1), Thompson and Whittier (1912), Gore (1914), Stratton and Loesecke (1930). In those investigations in which apparently satisfactory extraction methods have been used there is little similarity between the values obtained by various workers for concentrations of total sugars and of sucrose; this must partly be accounted for by the variety of analytical methods used but is also probably due, to a large extent, to the variable material. That there may be a considerable variation in the composition of fruit of a single variety grown in different soils and under different climatic conditions, has been shown for apples by Archbold (1928) and Kidd, Onslow, and West (1929). It is clearly necessary that biochemical studies of banana ripening should contain reference to the variety, origin, grade, and treatment of the fruit if comparisons are to be made with further work. Isolated sets of analyses of the