有色野菜貯蔵中の生体色素の変化

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書誌事項

タイトル別名
  • Changes of the Pigment Content in the Green Vegetables during Storage
  • ユウショク ヤサイ チョゾウ チュウ ノ セイタイ シキソ ノ ヘンカ トクニ ブロッコリ オヨビ イン ゲンニ ツイテ
  • About Chlorophyll in Broccoli and String Beans
  • 特にブロッコリおよびいんげんについて

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抄録

The results are summarized as follows;<br>For these several years consumption amount of green vegetables increased gradually and demand to these green vegetables was increasing.<br>We used broccoli and string beans as experiment material, and stored these materials at room and ice box. String beans lost freshness rapidly after harvest, on the other hand broccoli lost food value easily by blossoming.<br>We examined about quality, moisture content and chlorophyll content.<br>Quality of the vegetables in ice box was much better than others. Moisture content and pigment of the vegetables in ice box reminded more than others.<br>Cold temperature was very effective during storage on quality, moisture content and pigment of vegetables.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 28 (6), 233-236, 1970

    特定非営利活動法人 日本栄養改善学会

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