カットキュウリ保持中の生理的変化ならびに腐敗に及ぼす切断角度ならびに形状の影響

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献5件 参考文献21件

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タイトル別名
  • Effect of Cutting Modes on the Physiological Changes and Deterioration in Partially Processed Cucumber during Storage.
  • カットキュウリ ホジチュウ ノ セイリテキ ヘンカ ナラビニ フハイ ニ オヨ

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抄録

Partially processed cucumbers were prepared as several styles : 1) longitudinally into 6 equal, half-length segments (LCS) and 2) sliced into 1 cm thick transverse sections (OCCS), and obtusely to the transverse at 3) 15, 4) 30, 5) 45, 6) 60 and 7) 75 degree, expressed respectively as 15 CCS, 30 CCS, 45 CCS, 60 CCS, 75 CCS.<BR>1. The ratio of cut surface area/weight of LCS was the largest, the weight and cut surface area of sections increased with an increase in obtuse angle, but the ratio of the surface area/weight did not show significant difference.<BR>2. The respiration rate (O2 consumption and CO2 production) of LCS was the fastest, whereas that of the CCSs increased with a increase in angle. The concentrations of O2 and CO2 in polyethylene bags containing the sections did not show significant difference during holding at 1°, 8° and 20 °C.<BR>3. The color of the cut sections did not change during 7 days at 1 °C, whereas at 8 °C and 20 °C, LCS began to brown and soften the fastest followed by 60 and 75 CCS; the browning and softening reaction in the 0 and 30 CCS were least rapid. The bacterial population of LCS increased rapidly, whereas those of CCSs increased with an increase in the cutting angle.

収録刊行物

  • 園芸学会雑誌

    園芸学会雑誌 64 (3), 633-638, 1995

    一般社団法人　園芸学会

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