有色そ菜の貯蔵における有機酸の生成と褪色性について

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書誌事項

タイトル別名
  • On the Formation of the Organic Acids and the Fading of Chlorophyll on the Storage of the Green Vegetables
  • ユウショク ソサイ ノ チョゾウ ニ オケル ユウキサン ノ セイセイ ト タイショクセイ ニ ツイテ

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抄録

The fading of the chlorophyll and the total acidity at the room storage 13-15°C was somewhat greater than that at the ice box storage 0-5°C. The mutuality relationship can be recognized between the fading of the chlorophyll and the total acidity during the course of storage.<BR>The tartaric acid, citric acid, malic acid, oxalic acid and succinic acid from the nonvolatile organic acid fraction were indentified and they were changed during the course of the storage. The mutuality relationship is difficult to be recognized between the fading of the chlorophyll and the nonvolatile organic acid.

収録刊行物

  • 栄養と食糧

    栄養と食糧 19 (3), 191-196, 1966

    公益社団法人 日本栄養・食糧学会

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