Murakami Satoru, Yamaguchi Kazuki, Hashimoto Nozomi
Shizuoka Research Institute of Agriculture and Forestry Fruit Tree Research Center Shizuoka Japan.
Food Sci Nutr. 2019 Aug 17;7(9):2836-2841. doi: 10.1002/fsn3.1098. eCollection 2019 Sep.
Boil-peeling is a common method of cooking or processing some horticultural crops. While boil-peeling is possible in some horticultural crops, a comprehensive list of crops for which boil-peeling is possible does not exist. According to a previous study, ethylene facilitates boil-peeling of kiwifruits. Thus, we studied the effect of ethylene treatment on boil-peeling in the kiwifruit variety "Rainbow red." We found that with increasing ethylene concentration in the fruits, boil-peeling success of kiwifruits increased. In the no-ethylene treatment, flesh firmness of the fruits decreased and boil-peeling could not be carried out successfully. Thus, it was clear that ethylene facilitates boil-peeling in kiwifruit. Furthermore, boil-peeling was possible after ethylene treatment in persimmon and Japanese pear, which had proved to be impossible so far. Kiwifruits, persimmon, and Japanese pear were classified as climacteric fruits that react with high ethylene sensitivity. Thus, ethylene may facilitate boil-peeling in climacteric fruits. This finding can possibly suggest new application for ethylene during fruit processing or in processed fruits.
水煮去皮是烹饪或加工某些园艺作物的常见方法。虽然在一些园艺作物上可以进行水煮去皮，但目前还没有一份完整的可进行水煮去皮的作物清单。根据之前的一项研究，乙烯有助于奇异果的水煮去皮。因此，我们研究了乙烯处理对“彩虹红”品种奇异果水煮去皮的影响。我们发现，随着果实中乙烯浓度的增加，奇异果的水煮去皮成功率提高。在无乙烯处理中，果实的果肉硬度下降，无法成功进行水煮去皮。因此，很明显乙烯有助于奇异果的水煮去皮。此外，对于柿子和日本梨，乙烯处理后也可以进行水煮去皮，而这在之前被证明是不可能的。奇异果、柿子和日本梨被归类为对乙烯敏感的跃变型果实。因此，乙烯可能有助于跃变型果实的水煮去皮。这一发现可能为乙烯在水果加工过程中或加工后的水果中提供新的应用。
