Art

J-GLOBAL ID：200902239190373708   Reference number：04A0525354

Effect of Temperatures and Exposure Times of Hot Water Treatment on Color Development and Quality of Cherry Tomato Fruits

温水処理の温度と浸漬時間がミニトマト果実の果皮色変化および品質に及ぼす影響

Author (3)： NGUYEN T Q (Gifu Univ., Gifu-shi, JPN) ,  NAKANO K (Gifu Univ., Gifu-shi, JPN) ,  MAEZAWA S (Gifu Univ., Gifu-shi, JPN)
Material： 農業機械学会誌  (Journal of the Japanese Society of Agricultural Machinery)
Volume： 66  Issue： 4  Page： 65-71  Publication year： Jul. 01, 2004 
JST Material Number： G0975A  ISSN： 0285-2543  CODEN： NKIGA  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *tomato ,...

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

Reference (25)：

• ARIAS, R. Correlation of lycopene measured by HPLC with the L^*, a^*, b^* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content. J. Agric. Food Chem. 2000, 48, 1697-1702
• BOLAND, F. E. Acidity (titratable) of fruit products. Official Methods of Analysis of AOAC International. 1995, chapter 37, 10
• CHENG, T. S. The effect of high temperature-stress on ripening of tomatoes (Lycopersicon esculentum). J. Plant Physiol. 1988, 132, 459-464
• DUBOIS, M. A colorimetric method for the determination of sugars. Nature. 1951, 168, 167
• FALLIK, E. A unique rapid hot water treatment to improve storage quality of sweet peper. Postharvest Biol. Technol. 1999, 15, 25-32

Terms in the title (5)： 温水処理 ,  浸漬時間 ,  ミニトマト ,  果実 ,  果皮色