キュウリ果肉部の物理性評価法の開発(普及・教育・利用)

概要

論文の詳細を見る
Texture is one of the most important factors in evaluating the palatability of cucumber (Cucumis sativus L.) fruit. We proposed a method of evaluating the physical characteristics of the flesh (mesocarp) of cucumber fruit. A stick-like plunger was inserted into the flesh, and the force was monitored during insertion. Fluctuation in the force during insertion was calculated as an index, which was defined as CI (crispness index). CI is the total of the absolute values of the secondary differentiation values of force. Crispy cucumber fruits showed higher CI values. While 'firmness (the force of the destruction of the tissue)' is popularly used as an index of the texture of many fruits, it was supposed that the characteristics expressed by CI are different from 'firmness'. Since CI can be measured using the same instrument as used to test 'firmness', it is expected that the physical quality of the fruit can be evaluated more accurately using these two indices.
園芸学会の論文
2004-12-15