Effect of the storage temperatures on changes of food physical properties and composition of Okra pods (Hibiscus esculentus L.). Part I. Studies on keeping quality of Okra pods (Hibiscus esculentus L.).:Part I Studies on Keeping Quality of Okra Pods (<I>H

スポンサーリンク

概要

• 論文の詳細を見る

• Effect of storage temperatures on the freshness, food physical properties and changes in the chemical composition of Okra pods (<I>Hibisucus esculentus</I> L.). The stored under 1, 5, 10, 15, 20 and -20°C temperature for the evaluation of the optimum storage temperature.<BR>1. Food physical properties : Needle-invasion, elasticity and viscosity of the samples were deteriorated greatly after 5-7 days of storage at 1, 5°C and 20°C respectively. The stored at 10 and 15°C and -20°C, Okra maintained the freshness for around 25 days.<BR>2. Color : The samples became brown in the same manner as the deterioration tendency of food physical properties. Also, it was found that the browning phenomenon detected by the method used in this study was about 3 days-earlier than the macroscopic observation.<BR>3. Total ascorbic acid content : Under 1, 5°C and 20°C storage the decrease in the total ascorbic acid content was rapid in a high frequency compared to the deterioration degree of food physical properties. The decreasing tendency under at 10, 15°Cand -20°C were slower, and the rates were repressed significantly.<BR>4. Total pectin content : The decrease in the total pectin content during the storage was quite similer to the changing profile of viscosity. At each storage temperature, the decrease in the total pectin content generally started 3-5 days after the initiations of deterioration of food physical properties and reduction of total ascorbic acid content. The decreasing rate was slightly high during 7-10 days of storage at1, 5°C and 20°Cand during early period of storage at 10, 15°C and -20°C. After no decrease was observed at 10, 15, and -20°C storage.<BR>In conclusion, the optimum storage temperature of Okra pods was 10715°C, and the limiting period for storage was about 20-25 days for fresh.

• 日本食品保蔵科学会の論文

著者

• 田尻 尚士

  近畿大学農学部食品加工学教室

関連論文

• 凍結乾燥ニンジンの貯蔵性について (第3報) : L-システィン塩酸塩の添加とカロチン減少率について
• Effect of the storage temperatures on changes of food physical properties and composition of Okra pods (Hibiscus esculentus L.). Part I. Studies on keeping quality of Okra pods (Hibiscus esculentus L.).:Part I Studies on Keeping Quality of Okra Pods (H

スポンサーリンク