Title:
METHOD FOR FORCE-RIPENING ROSACEOUS FRUIT
Document Type and Number:
WIPO Patent Application WO/2014/192826
Kind Code:
A1
Abstract:
A method for force-ripening a rosaceous fruit, characterized by ripening the rosaceous fruit in an atmosphere enriched with oxygen; a method for storing a rosaceous fruit, a method for increasing ester production, a method for increasing lactone production, and a method for producing a force-ripened fruit, the methods being characterized by having the same feature as the method for force-ripening; a force-ripened fruit obtained by these methods; a processed product obtained using the fruit; a process for producing a fruit liquor using the fruit; and a fruit liquor obtained by the process. With the present invention, it is possible to obtain a force-ripened fruit having an even better aroma. Use of the force-ripened fruit makes it possible to provide a fruity fruit liquor.
Inventors:
SASANUMA YUMI
Application Number:
PCT/JP2014/064167
Publication Date:
December 04, 2014
Filing Date:
May 28, 2014
Export Citation:
Assignee:
SUNTORY HOLDINGS LTD (JP)
International Classes:
C12G3/04; A23L19/00
Foreign References:
| JP2011000081A | 2011-01-06 | |||
| JPH0584039A | 1993-04-06 | |||
| JP2006087330A | 2006-04-06 | |||
| JP2004057036A | 2004-02-26 | |||
| JP2011115118A | 2011-06-16 |
Other References:
WANG, Y, N. ET AL.: "Effects of high oxygen concentration on pro-and anti-oxidant enzymes in peach fruits during postharvest periods", FOOD CHEMISTRY, vol. 91, no. 1, pages 99 - 104, XP027770307
JIANG, Y. ET AL.: "Softening response of 1- methylcyclopropene-treated banana fruit to high oxygen atmospheres", PLANT GROWTH REGULATION, vol. 41, no. 3, 2003, pages 225 - 229, XP055297035
"Effect of the Ripening Condition for Japanese Apricot (Prunus mume) 'Nanko' Fruit on the Aroma and Bitter Components of Its Processed Liqueur", HORT. RES. (JAPAN, vol. 11, no. 2, 2012, pages 273 - 279
"The Maturity Index of Fruit for High Aroma Components of Processed Liqueur of 'Nanko' Japanese Apricot (Prunus mume Sieb. et Zucc.", HORT. RES. (JAPAN, vol. 11, no. 4, 2012, pages 515 - 521
"Effect of the Ripening Period of Fruit Harvested at Different Degrees of Maturity on the Quality of Fruit and Processed Ume Liqueur Made from 'Nanko' Japanese Apricot (Prunus mume)", HORT. RES. (JAPAN), vol. 7, no. 2, 2008, pages 299 - 303
"Transmission of Biochemical Flavor Constitutes from Apricot and Plum to their Interspecific Hybrid", PLANT BREED., vol. 111, no. 3, 1993, pages 236
"Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening", J. A GRIC. FOOD CHEM., vol. 58, no. 10, 2010
UMEKEN, HORT. RES. (JAPAN), vol. 11, no. 4, 2012, pages 515
See also references of EP 3005883A4
JIANG, Y. ET AL.: "Softening response of 1- methylcyclopropene-treated banana fruit to high oxygen atmospheres", PLANT GROWTH REGULATION, vol. 41, no. 3, 2003, pages 225 - 229, XP055297035
"Effect of the Ripening Condition for Japanese Apricot (Prunus mume) 'Nanko' Fruit on the Aroma and Bitter Components of Its Processed Liqueur", HORT. RES. (JAPAN, vol. 11, no. 2, 2012, pages 273 - 279
"The Maturity Index of Fruit for High Aroma Components of Processed Liqueur of 'Nanko' Japanese Apricot (Prunus mume Sieb. et Zucc.", HORT. RES. (JAPAN, vol. 11, no. 4, 2012, pages 515 - 521
"Effect of the Ripening Period of Fruit Harvested at Different Degrees of Maturity on the Quality of Fruit and Processed Ume Liqueur Made from 'Nanko' Japanese Apricot (Prunus mume)", HORT. RES. (JAPAN), vol. 7, no. 2, 2008, pages 299 - 303
"Transmission of Biochemical Flavor Constitutes from Apricot and Plum to their Interspecific Hybrid", PLANT BREED., vol. 111, no. 3, 1993, pages 236
"Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening", J. A GRIC. FOOD CHEM., vol. 58, no. 10, 2010
UMEKEN, HORT. RES. (JAPAN), vol. 11, no. 4, 2012, pages 515
See also references of EP 3005883A4
Attorney, Agent or Firm:
HOSODA, YOSHINORI (JP)
Yoshinori Hosoda (JP)
Yoshinori Hosoda (JP)
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