Role of calcium in quality and physiological function of fruits and vegetable

钙对果蔬品质和生理功能的作用

• 批准号: 61560040
• 负责人: IWATA Takashi
• 金额: $ 1.34万
• 依托单位: Osaka Prefecture University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1986
• 资助国家: 日本
• 起止时间: 1986 至 1987
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-61560040/
• 关键词: Calcium Chilling injury; fruit ripeng; Oxalic acid; Polygalacturonase; Pectin esterase; Persimmon; カキ; ペピーノ; 青果物; 品質; トマト; ペピーノ果実; 富有柿; バナナ; ホウレンソウ; カイワレダイコン; ウメ

The tyoe of calcium(Ca) in fruits and vegetables was investigated in relation to nutritional value and physiological role in plants. The predomirant type of Ca varied among species as follows; water soluble Ca in persley,Japanese radish seedling, mume(Japanese apricot) fruit, cucumber, etc., oxalic acid bound-Ca in spinach etc.,and pectin or protein bound-Ca in strawberry,tomato,bean,etc. The forms of Ca changed after harvest. Immature tomato fruit,for example,contained pectin or protein bound-Ca mainly,while ripening fruit increased water soluble Ca,especially Ca ion content. When ^<45>CaCl_2 solution was administered in mature green tomatoes through peduncle,it was found that oxalic acid or phosphoric acid bound-Ca was metabolized to water soluble form during ripening. A part of Ca was bound with chloroplast and mitochondria.CaCl_2 applied to immature tomato fruit suppressed fruit cracking, ripening and ethylene production. Activities of polygalacturonase and pectinesterase were also inhibited. Chilling injury of kaki and pepino fruits was supposed to relate the increase of water soluble-Ca at low temperature.

研究了水果和蔬菜中钙（Ca）的含量与植物营养价值和生理作用的关系。 Ca 的主要类型因物种而异，如下：荠菜、萝卜苗、梅果、黄瓜等中的水溶性钙，菠菜等中的草酸结合钙，草莓、番茄、豆类等中的果胶或蛋白质结合钙。收获后钙的形态发生变化。例如，未成熟的番茄果实主要含有果胶或蛋白质结合钙，而成熟的果实则增加了水溶性钙，特别是钙离子的含量。当通过花梗向成熟的绿色番茄施用^ 45 CaCl_2溶液时，发现草酸或磷酸结合的Ca在成熟过程中代谢为水溶性形式。部分Ca与叶绿体和线粒体结合。CaCl_2施用于未成熟番茄果实可抑制果实裂裂、成熟和乙烯产生。多聚半乳糖醛酸酶和果胶酯酶的活性也受到抑制。柿子和菠萝果实的冷害可能与低温下水溶性钙的增加有关。

项目成果

MINAMIDE,Takahisa.: "Changes in forms of calcium in tonato fruit during ripening" Journal of the Japanese Society for Horticultural Science. 56. 39-44 (1987)

MINAMIDE,Takahisa.：“番茄果实成熟过程中钙形态的变化”日本园艺学会杂志。