高知県におけるワサビの栽培環境と成分(I)

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タイトル別名
  • The Environmental parameters of Wasabi (Wasabi japonica MATSUM) cultivation in Kochi Prefecture (I)
  • 高知県におけるワサビの栽培環境と成分(1)
  • コウチケン ニ オケル ワサビ ノ サイバイ カンキョウ ト セイブン 1

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抄録

The purepose of this paper is to investigate the growth, pungency and antibacterial properties of wasabi (Wasabi japonica MATSUM. Japanese horseradish) cultivated in Kochi Prefecture. The amount of Wasabi has been declining over the past thirty years, as most of the farmers are producing it only for self-consumption, or has have stopped producing altogether. The major reasons for this were: 1) the harsh competition in the wasabi market with other prefectures, 2) the failure to improve the wasabi crops; and 3) the low price of wasabi. The result of this examination showed that the pungency and antibacterial properties in Kochi Prefecture were clearly observed, even though the rhizomes were shorter.

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