Evaluation of the quality of vegetables through measurement of nutritive and taste-active component.

蔬菜的质量随着新鲜度的降低而下降。到目前为止，水分和叶绿素含量的变化已经被测量为新鲜度和抗坏血酸的指标。然而，关于糖和有机酸的变化的信息很少，这是蔬菜味道的重要因素。因此，我们分别测定了菠菜和黄瓜在4℃和10℃条件下贮藏21 d时的糖（HPLC）、有机酸（HPLC）和游离氨基酸（氨基酸分析仪）含量。菠菜在4℃条件下贮藏21 d时，蔗糖含量降低，葡萄糖和果糖含量升高。游离氨基酸含量的增加可能是由于TCA循环对蛋白质的分解和酮酸的合成。柠檬酸有轻微增加的趋势。这些结果至今仍在反复研究中。黄瓜在10℃、95%RH条件下贮藏。这种条件被认为对黄瓜有好处，可以储存2到3周。在贮藏的第10天，在黄瓜表面观察到霉菌。因此，应研究黄瓜的最佳贮藏条件。与菠菜不同，黄瓜的游离氨基酸和海马酸含量呈下降趋势，柠檬酸含量呈上升趋势，但变化幅度很大。分布从上到下（茎旁）在一个样品中测定抗坏血酸和有机酸的含量。这些成分在同一黄瓜内不同部位的含量不同。感官分析正在进行中。

Quality of vegetables deteriorates as the freshness decrease. Changes in moisture and chlorophyll contents have been measured as the index of freshness as well as ascorbic acid, so far. However, there are little information about the changes in the sugars and organic acids, which are the important factor of the taste of vegetables. Thus we determined the sugars (HPLC), organic acids (HPLC) and free amino acids (amino acid analyzer) content in the spinach and cucumber during storage at 4C for 21 days and l0C For 10 days, respectively, In the spinach, sucrose content decreased and glucose and fructose contents increased during storage. Free amino acids contents increased maybe because of the decomposition of protein and synthesis from keto-acid via TCA cycle. Citric acid had a tendency of slight increase. These results are still repeatedly studying now.Cucumbers were stored at 10 C and 95%RH.This condition was thought to be good for cucumber and to be able to store for 2 or 3 weeks. On the day 10 of the storage, the mold is observed on the surface of the cucumber. Thus we should study to the best storage condition of the cucumber. Differ from the spinach, cucumber showed the tendency of the decrease in free amino acids and maric acid and of the increase in citric acid, but their variations were very large. Distribution from the top to the bottom(next to the stem) within one sample in the ascorbic acid and organic acids contents was determined. Contents of these components were different among the position within one cucumber. Sensory analysis are now under way.