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- Takama Fusako
- Dept. of Nutrition, Tokyo University of Agriculture
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- Saito Susumu
- Dept. of Nutrition, Tokyo University of Agriculture
Bibliographic Information
- Other Title
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- 低温貯蔵野菜の品質および成分の変化
- 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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Description
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.
Journal
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- The Japanese Journal of Nutrition and Dietetics
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The Japanese Journal of Nutrition and Dietetics 29 (6), 255-260, 1971
The Japanese Society of Nutrition and Dietetics
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Details 詳細情報について
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- CRID
- 1390001206549428736
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- NII Article ID
- 130003666847
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- NII Book ID
- AN00023058
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- ISSN
- 18837921
- 00215147
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- NDL BIB ID
- 7501317
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed