senescence of products including tomato ８） , avocado, muskmelon ９） , broccoli １０），１１） , and cut carnation １２） . In this research, we investigated the Sudachi（ Citrus sudachi hort. ex. Shirai）fruit is a kind of acid citrus. It rapidly degreens at room temperature. Ethanol treatment retards ripening and senescence of harvested horticultural products. We investigated the effects of postharvest ethanol vapor treatment with ethanol pads on the quality of sudachi fruit to prolong the storage period. Mature green sudachi fruit were packed in a perforated polyethylene bag without（control）or with a ０．３, ０．６, １, ３ or ６ (cid:2) ethanol pad as the ethanol vapor treatment and stored at ２０℃ in darkness. The chlorophyll contents of fruit treated with a １ (cid:2) ethanol pad decreased more slowly than those of the control fruit, accompanying suppression of loss of fresh weight. There were no significant differences in the internal quality between the control and ethanol vapor-treated fruit, including total soluble solids（TSS）, titrable acidity（TA）, TSS ／ TA ratio, pH, L-ascorbic acid content, and L-dehydroascorbic acid content in the pulp juice. However, peel browning of fruit treated with ３ and ６ (cid:2) ethanol pads occurred. From these results, it is demonstrated that ethanol vapor treatment of sudachi fruit could retard degreening and suggest the possibility that treatment could prolong the storage period without negative impacts on internal quality.
{"title":"Effects of Postharvest Ethanol Vapor Treatment on Quality of Sudachi (Citrus sudachi hort. ex. Shirai) Fruit","authors":"Y. Noma, Yasuo Suzuki, H. Terai, N. Yamauchi","doi":"10.5891/jafps.35.187","DOIUrl":"https://doi.org/10.5891/jafps.35.187","url":null,"abstract":"senescence of products including tomato ８） , avocado, muskmelon ９） , broccoli １０），１１） , and cut carnation １２） . In this research, we investigated the Sudachi（ Citrus sudachi hort. ex. Shirai）fruit is a kind of acid citrus. It rapidly degreens at room temperature. Ethanol treatment retards ripening and senescence of harvested horticultural products. We investigated the effects of postharvest ethanol vapor treatment with ethanol pads on the quality of sudachi fruit to prolong the storage period. Mature green sudachi fruit were packed in a perforated polyethylene bag without（control）or with a ０．３, ０．６, １, ３ or ６ (cid:2) ethanol pad as the ethanol vapor treatment and stored at ２０℃ in darkness. The chlorophyll contents of fruit treated with a １ (cid:2) ethanol pad decreased more slowly than those of the control fruit, accompanying suppression of loss of fresh weight. There were no significant differences in the internal quality between the control and ethanol vapor-treated fruit, including total soluble solids（TSS）, titrable acidity（TA）, TSS ／ TA ratio, pH, L-ascorbic acid content, and L-dehydroascorbic acid content in the pulp juice. However, peel browning of fruit treated with ３ and ６ (cid:2) ethanol pads occurred. From these results, it is demonstrated that ethanol vapor treatment of sudachi fruit could retard degreening and suggest the possibility that treatment could prolong the storage period without negative impacts on internal quality.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121146264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, we examined the manufacture of dolphin fish sauce using Koji that made of Okara . From the results of brewing test using raw fish meat and the Koji made by Okara , it was expected that the extract content and nitrogen content were high. Then, the steamed fish meat, two kinds of Koji starter, Aspergillus oryzae or Aspergillus sojae , and two kinds of Koji materials Okara or soy sauce Koji , are used to perform test brewing. The sensory evaluation scores of the fish soy sauce using A. sojae which usually used in soy sauce manufacturing were higher than that of one made not using Koji . In addition, the sensory rating was enhanced by using Koji made by A.oryzae and Okara . The results suggested that the amount of nitrogen, organic acids, sweet-tasting amino acids, and umami amino acids increased because of the use of Okara Koji . Multivariate analysis of the increase in the sensory rating indicated that these aspects influence the sensory rating. We prepared fish sauce with Okara of low availability and A.oryzae used for soy sauce production. In comparison with fish sauce using normal soy sauce Koji by sensory evaluation, we clarified that the better taste of the present fish sauce was correlated to the high levels of sweet-tasting amino acid, umami amino acid and malic acid.
{"title":"Manufacture of Dolphin Fish Sauce Using Koji that Made of Okara","authors":"H. Ochi, M. Mizutani, Hideki Yamamoto, S. Hayashi","doi":"10.5891/jafps.40.161","DOIUrl":"https://doi.org/10.5891/jafps.40.161","url":null,"abstract":"In this study, we examined the manufacture of dolphin fish sauce using Koji that made of Okara . From the results of brewing test using raw fish meat and the Koji made by Okara , it was expected that the extract content and nitrogen content were high. Then, the steamed fish meat, two kinds of Koji starter, Aspergillus oryzae or Aspergillus sojae , and two kinds of Koji materials Okara or soy sauce Koji , are used to perform test brewing. The sensory evaluation scores of the fish soy sauce using A. sojae which usually used in soy sauce manufacturing were higher than that of one made not using Koji . In addition, the sensory rating was enhanced by using Koji made by A.oryzae and Okara . The results suggested that the amount of nitrogen, organic acids, sweet-tasting amino acids, and umami amino acids increased because of the use of Okara Koji . Multivariate analysis of the increase in the sensory rating indicated that these aspects influence the sensory rating. We prepared fish sauce with Okara of low availability and A.oryzae used for soy sauce production. In comparison with fish sauce using normal soy sauce Koji by sensory evaluation, we clarified that the better taste of the present fish sauce was correlated to the high levels of sweet-tasting amino acid, umami amino acid and malic acid.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"144 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115305506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Thammawong, H. Usuda, D. Nei, H. Umehara, T. Satake, N. Nakamura, Poritosh Roy, T. Shiina
{"title":"Ethylene Production Rate: A Sensitive Indicator for Determining the Occurrence of Mechanical Stress in Tomato Fruits","authors":"M. Thammawong, H. Usuda, D. Nei, H. Umehara, T. Satake, N. Nakamura, Poritosh Roy, T. Shiina","doi":"10.5891/jafps.38.159","DOIUrl":"https://doi.org/10.5891/jafps.38.159","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"238 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121023179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yuichi Nakamura, M. Uchino, Hiroaki Sato, K. Takano
In this study ， PE activity and the degree of pectin esterification were measured to analyze the effect of PE. PE activity was detected in all cultivars. Furthermore ， the reduction in the degree of esterification due to boiling is suggestive of PE activity. PE involved in texture and potato processing by elevate action of PG on pectin during boiling in conjunction with solubilization by deesterification of pectm.
{"title":"Effect of Intrinsic Pectinesterase (PE) for Collapse of Potato Tuber","authors":"Yuichi Nakamura, M. Uchino, Hiroaki Sato, K. Takano","doi":"10.5891/jafps.37.9","DOIUrl":"https://doi.org/10.5891/jafps.37.9","url":null,"abstract":"In this study ， PE activity and the degree of pectin esterification were measured to analyze the effect of PE. PE activity was detected in all cultivars. Furthermore ， the reduction in the degree of esterification due to boiling is suggestive of PE activity. PE involved in texture and potato processing by elevate action of PG on pectin during boiling in conjunction with solubilization by deesterification of pectm.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123823879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kazuna Miyagi, T. Fujise, N. Koga, Koji Wada, M. Yano, M. Takenaka, S. Isobe, H. Ohta
*1 Department of Nutritional Sciences, Nakamura GakuenUniversity, 5−7−1 Befu, Jyonan-ku, Fukuoka 814−0198 *2 Faculty of Agriculture, University of the Ryukyu, 1Senbaru, Nishihara-cho, Okinawa 903−0213 *3 National Agriculture and Food Research Organization, Bio-oriented Technology Research Advancement Institution, 3−18−19 Minato-ku, Toranomon, Tokyo 105−0001 *4 National Agriculture and Food Research Organization, National Food Research Institute, 2−1−12, Kannondai, Tsukuba, Ibaraki 305−8642
{"title":"Influence of Extractor Type on Preference and Sensory Characteristics of Shiikuwasha (Citrus depressa Hayata) Juice","authors":"Kazuna Miyagi, T. Fujise, N. Koga, Koji Wada, M. Yano, M. Takenaka, S. Isobe, H. Ohta","doi":"10.5891/jafps.35.121","DOIUrl":"https://doi.org/10.5891/jafps.35.121","url":null,"abstract":"*1 Department of Nutritional Sciences, Nakamura GakuenUniversity, 5−7−1 Befu, Jyonan-ku, Fukuoka 814−0198 *2 Faculty of Agriculture, University of the Ryukyu, 1Senbaru, Nishihara-cho, Okinawa 903−0213 *3 National Agriculture and Food Research Organization, Bio-oriented Technology Research Advancement Institution, 3−18−19 Minato-ku, Toranomon, Tokyo 105−0001 *4 National Agriculture and Food Research Organization, National Food Research Institute, 2−1−12, Kannondai, Tsukuba, Ibaraki 305−8642","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"283 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121360602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Metabolic Analysis of a Phosphotransferase System-deficient Strain of Lactobacillus plantarum NCIMB 8826","authors":"E. Satoh, Akinobu Kajikawa, S. Okada, Akira Tsuji","doi":"10.5891/jafps.39.319","DOIUrl":"https://doi.org/10.5891/jafps.39.319","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":" 16","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113946195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Masanobu Ohotomo, S. Nojima, Aya Ito, M. Hokari, K. Hata, Kazuki Toeda
{"title":"Enhancement of GABA Production Utilizing Enzyme-Treated Rice Bran by Lactic Fermentation with pH Control","authors":"Masanobu Ohotomo, S. Nojima, Aya Ito, M. Hokari, K. Hata, Kazuki Toeda","doi":"10.5891/jafps.44.309","DOIUrl":"https://doi.org/10.5891/jafps.44.309","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122542334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ryoshuke Kato, M. Kazami, Osamu Tokumoto, T. Noguchi, K. Takano
{"title":"The Effect of Protein Disulfide Isomerase Expression and Activity on Disulfide Bond Formation in Wheat Grains during Ripening","authors":"Ryoshuke Kato, M. Kazami, Osamu Tokumoto, T. Noguchi, K. Takano","doi":"10.5891/jafps.42.207","DOIUrl":"https://doi.org/10.5891/jafps.42.207","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122619126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effect of Packaging Films on Extending the Quality of 'Saijo' Persimmon Fruit During Cold Storage","authors":"S. Kramchote, A. Nakatsuka, T. Esumi, H. Itamura","doi":"10.5891/jafps.45.25","DOIUrl":"https://doi.org/10.5891/jafps.45.25","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"68 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131537418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Kawano, Y. Hikida, M. Murai, M. Kamimukai, Yukari Kashino, Nonoka Kai
{"title":"Method for the Estimation of the Individual Shelf Life of Eggs Using Mapping Scanning with Near-Infrared Spectroscopy","authors":"T. Kawano, Y. Hikida, M. Murai, M. Kamimukai, Yukari Kashino, Nonoka Kai","doi":"10.5891/jafps.41.139","DOIUrl":"https://doi.org/10.5891/jafps.41.139","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"130 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126987694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：