凍結方法,凍結貯蔵温度が冷凍イチゴの風味とエステル含量に及ぼす影響
書誌事項
- タイトル別名
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- Effects of Freezing Methods and Storage Temperature on Flavor Stability and Ester Contents of Frozen Strawberries.
- トウケツ ホウホウ トウケツ チョゾウ オンド ガ レイトウ イチゴ ノ フウ
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Berries of three strawberry cultivars, Hoko-wase, Toyonaka, and Nyoho, were quick-frozen and stored at -20 °, -40 0, and -80 °C, for 6 months. Strawberries were also frozen slowly or dipped into a sugar solution before freezing and stored at -20 °C.<BR>1. Berries kept at -40° and -80 °C for 6 months retained their flavor comparable to fresh raw berries. The flavor of strawberries stored at -20 °C deteriorated quickly. The deterioration at -20 °C was slightly retarded by quick-freezing or coating the berries with sugar prior to freezing.<BR>2. The sugar (Brix), acid and vitamin C content of strawberries did not change much during storage, whereas the anthocyanin content was reduced to less than half after 6 months at each storage temperature.<BR>3. The total ester content of the strawberries stored at -40 ° and -80 °C remained unchanged, whereas that in berries stored at -20 °C disappeared quickly. The disappearance is attributed to the rapid decomposition and diffusion of esters which led to lower sensory scores. Quick-freezing and dipping in a sugar solution followed by storage at -20 °C were effective in retaining the ester content only for a short period.
収録刊行物
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- 園芸学会雑誌
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園芸学会雑誌 62 (3), 633-639, 1993
一般社団法人 園芸学会
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詳細情報 詳細情報について
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- CRID
- 1390282681277797120
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- NII論文ID
- 130001152378
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- NII書誌ID
- AN00025257
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- COI
- 1:CAS:528:DyaK2cXisVaqs7Y%3D
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- ISSN
- 1880358X
- 00137626
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- NDL書誌ID
- 3853069
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
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- CiNii Articles
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- 使用不可