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Effects of Culture Method and Hydroponic Solution Nutrient Level on Bitterness and Quality of Cucumbers (Cucumis sativus L. cv. Kema) 栽培方法和水培液营养水平对黄瓜苦味和品质的影响。Kema公司)
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.36.221
K. Kaetsu, S. Morikawa, T. Isobe, Kenji Nakamura, K. Abe
{"title":"Effects of Culture Method and Hydroponic Solution Nutrient Level on Bitterness and Quality of Cucumbers (Cucumis sativus L. cv. Kema)","authors":"K. Kaetsu, S. Morikawa, T. Isobe, Kenji Nakamura, K. Abe","doi":"10.5891/jafps.36.221","DOIUrl":"https://doi.org/10.5891/jafps.36.221","url":null,"abstract":"establish an efficient cultivation for producing high qualitycucumbers (Cllcumissativus cv. Kema) ， a comparison of cucumbers grown in soil culture and hydroponic solution cu 1t ure with different nutrient levels was carried ou t. The hydroponically grown cucumbers were bitter compared with the cucumbers grown in soi l. The maximum and minimum fruit productions were obtained at high and low nutrient levels ， respectively. However ， most of the cucumbers were bitter when they were grown at high nutrient leve l. The cucumbers had the lowest concentration of nitrate ion in the hydroponic culture solution with low nutrient leve l. and vice versa. Nitrate ions may cause bitterness in cucumbers by promoting nitrogen metabolism ， which in turn favors the enzymatic synthesis of cucurbitacin C. From these results ， we conclude that the yield of bitter cucumbers can be reduced by growing them in soil culture rather than in rockwool cultur ・ eand in hydroponic solution with low nutrient leve l.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127174022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Cutting and Blanching on the Chlorophyll and Ascorbic Acid Contents in Some Vegetables 切烫对某些蔬菜叶绿素和抗坏血酸含量的影响
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.39.207
K. Abe, K. Kaetsu, N. Achiwa
{"title":"Effects of Cutting and Blanching on the Chlorophyll and Ascorbic Acid Contents in Some Vegetables","authors":"K. Abe, K. Kaetsu, N. Achiwa","doi":"10.5891/jafps.39.207","DOIUrl":"https://doi.org/10.5891/jafps.39.207","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124165868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Isolation and Characterization of Phénolé-Producing Yeasts from Grapes, Domestic Wine-Making Process and Red Wine Products 葡萄、国产酿酒工艺及红酒产品中产phsamnolsami酵母的分离与鉴定
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.44.285
T. Onda, M. Komatsu
{"title":"Isolation and Characterization of Phénolé-Producing Yeasts from Grapes, Domestic Wine-Making Process and Red Wine Products","authors":"T. Onda, M. Komatsu","doi":"10.5891/jafps.44.285","DOIUrl":"https://doi.org/10.5891/jafps.44.285","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127774318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Extractable and Non-Extractable Polyphenols of Dried Persimmon 'Ichida Gaki' and their in vitro Bile Acid Binding Activity 一田杏干的可提取和不可提取多酚及其体外胆汁酸结合活性
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.44.245
Y. Hamauzu, R. Kawabata
{"title":"Extractable and Non-Extractable Polyphenols of Dried Persimmon 'Ichida Gaki' and their in vitro Bile Acid Binding Activity","authors":"Y. Hamauzu, R. Kawabata","doi":"10.5891/jafps.44.245","DOIUrl":"https://doi.org/10.5891/jafps.44.245","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129178733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Packaging and Storage of Soft-ripened 'Saijo' Persimmons (Diospyros kaki Thunb.) for Improving Sales 软熟“西条”柿的包装与贮藏以促进销售
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.35.23
K. Akaura, H. Itamura
{"title":"Packaging and Storage of Soft-ripened 'Saijo' Persimmons (Diospyros kaki Thunb.) for Improving Sales","authors":"K. Akaura, H. Itamura","doi":"10.5891/jafps.35.23","DOIUrl":"https://doi.org/10.5891/jafps.35.23","url":null,"abstract":"juicy and jellylike flesh. The unique textural characteristics of the flesh of soft-ripened persimmons have drawn attention these days. Some restaurant owners have shown interest in soft-ripened persimmons and have started having the fruit shipped to their premises. AKAURA et al. established a procedure for obtaining many soft-ripened ‘Saijo’ persimmons by cold storage and ethylene treatment of the harvested fruit. Cold storage and packaging of fruit in a plastic film bag is effective for extending the storability of on-tree alcohol-treated ‘Hiratanenashi’ persimmons. ITAMURA et al. reported that the combination of packaging and cold storage of ‘Saijo’ persimmons treated with carbon dioxide maintained their firmness for 46 days. However, the storability of soft-ripened ‘Saijo’ persimmons has not yet been determined. In this study, we investigated the effect of temperature, packaging and cold storage length prior to ethylene treatment on the storability of soft -ripened ‘Saijo’ persimmons. We proposed a procedure that enables long-term supply of soft-ripened persimmons, combining cold storage prior to ethylene treatment, individual packaging and cold storage of soft-ripened persimmons.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"98 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131984562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Characterization of Phenolics in the Flesh Tissue of 'Tsuyuakane', a Red Flesh Type of Japanese Apricot (Prunus mume Sieb. et Zucc.) and its Effect on Postprandial Blood Glucose Levels in Rats 红肉型日本杏“Tsuyuakane”果肉组织中酚类物质的特征。等Zucc.)及其对大鼠餐后血糖水平的影响
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.43.153
A. Horinishi, Ryo Yukimoto, Kohei Higashide, K. Kishida, H. Mori, Y. Ozaki
{"title":"Characterization of Phenolics in the Flesh Tissue of 'Tsuyuakane', a Red Flesh Type of Japanese Apricot (Prunus mume Sieb. et Zucc.) and its Effect on Postprandial Blood Glucose Levels in Rats","authors":"A. Horinishi, Ryo Yukimoto, Kohei Higashide, K. Kishida, H. Mori, Y. Ozaki","doi":"10.5891/jafps.43.153","DOIUrl":"https://doi.org/10.5891/jafps.43.153","url":null,"abstract":"The phenolic composition of fruit from the new cultivar of Japanese apricot (Prunus mume Sieb. et Zucc.), 'Tsuyuakane', was investigated. Comparison of phenolic contents among 'Tsuyuakane' and its parental cultivars suggested that the high level of anthocyanins in 'Tsuyuakane' is inherited from one of its parental varieties, 'Kasaharahatankyo', and its high level of chlorogenic acid derivatives is likely inherited from the other parental variety, 'Yousei-ume'. One of the characteristic phenolic compounds found in the fruit of 'Tsuyuakane' was neochlorogenic acid. Exogenous ethylene treatment of the fruit, which is known to increase the red color intensity of 'Tsuyuakane' fruit, increased not only anthocyanin levels but also neochlorogenic acid content. The existence of acetylated sucrose esters of hydroxycinnamates was suggested by LC-MS analysis. Moreover, the inhibitory effects of 'Tsuyuakane' phenolic compounds (TAP) on rat small intestinal disaccharidases and their suppressive effects on postprandial blood glucose levels in rats were evaluated. TAP inhibited maltase, glucoamylase, and sucrase in vitro. TAP delayed postprandial blood glucose level elevation when rats were fed with starch, however, no significant effect was observed upon administration with maltose or sucrose.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134285193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Fertilizer Application Method and Nutrient Medium on Bitterness and Quality of Cucumbers (Cucumis sativus L. cv. Kema) 施肥方式和营养介质对黄瓜苦味和品质的影响。Kema公司)
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.36.227
K. Kaetsu, S. Morikawa, T. Isobe, Kenji Nakamura, K. Abe
{"title":"Effects of Fertilizer Application Method and Nutrient Medium on Bitterness and Quality of Cucumbers (Cucumis sativus L. cv. Kema)","authors":"K. Kaetsu, S. Morikawa, T. Isobe, Kenji Nakamura, K. Abe","doi":"10.5891/jafps.36.227","DOIUrl":"https://doi.org/10.5891/jafps.36.227","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134552103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influences of Varieties and Storage on Flavanol and Procyanidin Levels in Apple Dried Fruits 品种和贮藏对苹果干果黄烷醇和原花青素含量的影响
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.45.175
M. Takeuchi, Jun Takizawa, Y. Kinoshita, Yaoko Maruta, Mina Obara, T. Shoji
{"title":"Influences of Varieties and Storage on Flavanol and Procyanidin Levels in Apple Dried Fruits","authors":"M. Takeuchi, Jun Takizawa, Y. Kinoshita, Yaoko Maruta, Mina Obara, T. Shoji","doi":"10.5891/jafps.45.175","DOIUrl":"https://doi.org/10.5891/jafps.45.175","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134572438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Improvement of Cultivation Techniques for Improving Quality of "Naniwa Traditional Vegetables" 改良栽培技术提高“南洼传统蔬菜”品质
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.39.93
K. Kaetsu
{"title":"Improvement of Cultivation Techniques for Improving Quality of \"Naniwa Traditional Vegetables\"","authors":"K. Kaetsu","doi":"10.5891/jafps.39.93","DOIUrl":"https://doi.org/10.5891/jafps.39.93","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"162 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133176747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Intake of Baobab (Andasonia digitata) Fruit Powder Suppress Elevation of Body Weight Gain and Serum Cholesterol Level in High-Cholesterol Diet Fed Rats 猴面包树果粉对高胆固醇大鼠增重及血清胆固醇水平的抑制作用
Food Preservation Science Pub Date : 1900-01-01 DOI: 10.5891/jafps.40.21
Kayo Yonezawa, Yuki Noguchi, Yuri Tanioka, H. Ishida, Tsuyoshi Shimada, T. Furusho
{"title":"Intake of Baobab (Andasonia digitata) Fruit Powder Suppress Elevation of Body Weight Gain and Serum Cholesterol Level in High-Cholesterol Diet Fed Rats","authors":"Kayo Yonezawa, Yuki Noguchi, Yuri Tanioka, H. Ishida, Tsuyoshi Shimada, T. Furusho","doi":"10.5891/jafps.40.21","DOIUrl":"https://doi.org/10.5891/jafps.40.21","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133068028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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