Art

J-GLOBAL ID：200902124599675780   Reference number：01A0996079

Method of Evaluating Quality of Freshly Cut Welsh Onions.

新鮮カットネギの品質評価法

Author (6)： IBARAKI T (Fukuoka Agricultural Res. Center, Fukuoka, JPN) ,  ISHII T (Nakamura Gakuen Univ., Fukuoka, JPN) ,  BABA N (Fukuoka Agricultural Res. Center, Fukuoka, JPN) ,  IKEDA H (Fukuoka Agricultural Res. Center, Fukuoka, JPN) ,  IKEMATSU E (Nakamura Gakuen Univ., Fukuoka, JPN) ,  OHTA H (Nakamura Gakuen Univ., Fukuoka, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 7  Issue： 3  Page： 258-261  Publication year： Aug. 2001 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Allium fistulosum ,...

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JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Reference (15)：

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• Couture, R., Cantwell, M.I., Ke, D. and Saltveit M.E. . (1993). Physiological attributes related to quality attributes and storage life of minimally processed lettuce. HortScience, 28, 723–725.
• Gloria, L.G., Mikal, S. and Marita, C.. (1996). Wound-induced phenylalanine ammonia lyase activity: factors affect its induction and correlation with the quality of minimally processed lettuce. Postharvest Biol. Technol., 9, 223–233.
• Hariyadi, P. and Parkin, K.L.. (1991). Chilling-induced oxidative stress in cucumber fruits. Postharvest Biol. Technol., 1, 33–45.
• Hirose, T.. (1985). Effects of pre- and interposed warming on chilling injury, respiratory rate and membrane permeability of cucumber fruits during cold storage. J. Jpn. Soc. Hort. Sci., 53, 459–466.

Terms in the title (2)： ネギ ,  品質評価