書誌事項
- タイトル別名
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- Relationship between Taste and Color of Tomatoes.
- トマト カジツ ノ イロ ト ショクミ ノ カンケイ
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Physical and chemical properties were measured, and a sensory analysis was carried out to investigate the relationship between taste and color of tomatoes vine- ripened versus storage -ripened. The skin color of tomatoes was expressed as the ratio of a* to b*, or a/b ratio in the L*a*b* color model.<BR>The color of stored tomatoes was more uniform than those on vines. Tomatoes on vines had a constant sugar content of 4.9 Bx° when the a/b ratio was greater than 0.79 on average, while the stored tomatoes had a maximum sugar content of 5.3 Bx° at an a/b ratio of 0.79. The pH of the juice increased with the a/b ratio for all tomatoes. The findings of sensory analyses showed that the scores for stored tomatoes increased linearly with the a/b ratio, and that tomatoes from vines were preferable to the stored tomatoes at the same a/b ratio. It was obvious that the flavor of tomatoes ripened on vines and in storage could be estimated quantitatively from their skin colors.
収録刊行物
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- 植物工場学会誌
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植物工場学会誌 12 (4), 242-247, 2000
日本生物環境工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204381847296
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- NII論文ID
- 10012980036
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- NII書誌ID
- AN10451761
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- ISSN
- 18803555
- 09186638
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- NDL書誌ID
- 5585685
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可