低温貯蔵野菜の品質および成分の変化

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タイトル別名
  • The Changes of Quality and Composition of the Vegetables Stored at Cold Temperature
  • テイオン チョゾウ ヤサイ ノ ヒンシツ オヨビ セイブン ノ ヘンカ トクニ サイボウ ソシキ , スイブンリョウ オヨビ アミノタイ チッソ ガンユウリョウ ニ ツイテ
  • 特に細胞組織, 水分量およびアミノ態窒素含有量について

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The investigation was planned to obtain the basal knowledge about the changes of quality and nutritional value of vegetables during transportation in the cold chain system.<br>Our previous report showed that the quality and the nutritional value of several vegetables stored at cold temperature were better than that stored at room temperature.<br>In the present paper, the microscopic observation was done for the tissue preparations of sweet pepper, tomato, and carrot stored under the same experimental conditions as previous report. And also moisture content and amino nitrogen content of the same samples were determined.<br>The results indicate that the greater changes of quality, in terms of hardness and of microscopic tissue conditions, in the samples stored at room temperature were observed than that of the samples stored at cold temperature. And there were significant decrease in moisture content and significant increase in amino nitrogen content in the samples stored at room temperature.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 29 (6), 255-260, 1971

    特定非営利活動法人 日本栄養改善学会

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