雪冷房方式低温貯蔵システムを使用した農産物貯蔵の基礎調査
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概要
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The aim of this study is to establish the storage room of agricultural products cooled by snow. The changes of physical properties and nutrition ingredient of stored vegetables in each storage room were compared after Chinese cabbages, cabbages, Japanese radishes, carrots, tomatoes, and spinets were stored in the storage room of cooled by snow or the electric refrigerator. Significant differences in moisture and temperature between the two storage systems were not observed. The hardness of cabbages and Japanese radish among examined vegetables tended to be held in the storage room cooled by snow. The decrease of the moisture level of Japanese cabbages, cabbages and carrot was slightly inhibited in the storage room of cooled by snow. The vitamin C level of Japanese radishes and tomatoes tended to be held in the storage room cooled by snow compared to the electric refrigerator. The sugar levels of Japanese cabbages, cabbages, and Japanese radishes was same in the two storage systems. Lycopene and β- carotene levels were higher in tomatoes stored in the storage room of cooled by snow than in those stored in electric refrigerator, however, β- carotene level of carrots stored in the storage room cooled by snow was lower than that stored in the electric refrigerator. Thus, the uncommon problem was not observed in storage of vegetables using the storage room cooled by snow, although the changes of physical properties and nutrition ingredient in vegetables stored in each storage systems were slightly different. Therefore, the storage room of agricultural products cooled by snow may be available in an area of high snowfall.
- 弘前大学農学生命科学部の論文
- 2002-03-27
弘前大学農学生命科学部 | 論文
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