浅漬ハクサイの変色における品種間差

DOI 日本農学文献記事索引 Web Site 参考文献16件

書誌事項

タイトル別名
  • Varietal differences in progress of discoloration after Asazuke processing in Chinease cabbage
  • アサヅケ ハクサイ ノ ヘンショク ニ オケル ヒンシュ カンサ

この論文をさがす

説明

The progress in discoloration of Asazuke was different in varieties of chinese cabbage. Contents of total phenol and o-dephenol in leaves were high at harvest, and gradually decreased after Asazuke processing and during storage at 5°C. Parts dissolved into Asazuke liquid. The activities of phenylanine ammonia-lyase and polyphenol oxidase also were high at harvest, and thereafter rapidly decreased. But, the activities of polyphenol oxidase always were higher in the varieties, which were easily discolored. And, they were less sensitive to NaCl. There was no difference in contents of ascorbic acid between the varieties.

収録刊行物

参考文献 (16)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ