品種の異なった実エンドウの品質と貯蔵性
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概要
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The changes of chemical components and the keeping quality during storage were studied on green peas which were cultured in Wakayama (cv. Kishu-usui), in Kagoshima (Unknown, but belong to Usui-kei) and in Taiwan (cv. Greentop).<BR>The contents of chemical components were different among three cultivars. In Kishu-usui peas, the contents of chlorophyll, L-ascorbic acid and starch were high, and total sugar content was low. In Greentop peas, total sugar content was high, and starch content was low.<BR>Soluble nitrogen compounds and total sugar contents in all cultivars decreased during storage at 20°C and showed almost same value after 6 days of storage. On the other hand, starch content of Usui-kei (Kagoshima) increased during the storage at 20°C.<BR>In organoleptic test, both sweetness and deliciousness values were the highest in Kishu-usui peas on the purchased day, but those values were lower after 2 days of storage at 20°C. The value of sweetness in organoleptic test was the lowest on both day, although total sugar content was high in Greentop peas.
- 日本食品保蔵科学会の論文
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