Mitsutoshi Nakano, Y. Sagane, Ryosuke Koizumi, Yozo Nakazawa, M. Yamazaki, Toshihiro Watanabe, K. Takano, Hiroaki Sato
{"title":"Introduction of a Data-Driven Approach for Salmon Fish Sauce Production","authors":"Mitsutoshi Nakano, Y. Sagane, Ryosuke Koizumi, Yozo Nakazawa, M. Yamazaki, Toshihiro Watanabe, K. Takano, Hiroaki Sato","doi":"10.5891/jafps.44.135","DOIUrl":"https://doi.org/10.5891/jafps.44.135","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"4 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":"127700099","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":"Comparison of Legumes GABA Levels in Different Growth Stages and Maturity Stages","authors":"Ryoichi Minoshima, K. Shiiba","doi":"10.5891/jafps.43.171","DOIUrl":"https://doi.org/10.5891/jafps.43.171","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"10 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":"128095724","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":"Technical Development of Processing of Boiled-dried Adductor Muscle of Scallop to Improve the Productivity and Quality of Manufacturing","authors":"M. Yamazaki","doi":"10.5891/jafps.40.135","DOIUrl":"https://doi.org/10.5891/jafps.40.135","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"185 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":"132935801","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. Nagata, Eishin Takeshita, Kazuhiro Ohta, H. Kitazawa, N. Nakamura, K. Teranishi
{"title":"Effects of Oxygen Concentrations on the Occurrence of Internal Blue Discoloration in Japanese Radish (Raphanus sativus) Roots During Storage","authors":"M. Nagata, Eishin Takeshita, Kazuhiro Ohta, H. Kitazawa, N. Nakamura, K. Teranishi","doi":"10.5891/jafps.43.287","DOIUrl":"https://doi.org/10.5891/jafps.43.287","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"72 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":"131827360","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 Urea and Ammonium Nitrogen Application on the Yield and Nitrate Ion Concentration of Hydroponically Grown Japanese Hornwort (Cryptotaenia japonica Hassk)","authors":"K. Kaetsu, S. Morikawa, Kenji Nakamura, K. Abe","doi":"10.5891/jafps.39.19","DOIUrl":"https://doi.org/10.5891/jafps.39.19","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"77 9-10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134476019","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. Kunihisa, Shin-ichi Tokuda, K. Murakami, A. Uragami, S. Aizawa, Y. Nakano, K. Okada, H. Higashio
We aimed to compare ， with minimum error ， the quality of cabbages (β rassica olel 町 ea L. va r. capitata) cultivated with continuous application of chemical or organic fertilizer in fields from 2002 to 2010. To this end ， we studied the influences of reduction of sample size ， sample weigh t.註 nddegree of plant growth in each treatment on the q 凶 lityof cabbage. ① We found that constituent composition varied throughout the cabbage sphere. Therefore. it was necessary to obtain the representative aliquot for the analysis of nitrate and other constituents. ① In the 11 th planting ， many qualitative characteristics (such as head density ， L 同 ascorbicacid conten t. and nitrate content) were found to be corr ・ elatedwith the head weight of samples. Thus. the need for comparison of samples with equal weigh t. not simply representative weigh t. was confirmed. ③ For most analyzed characteristics ， small differences were observed between cabbages subjected to the 2 manure tr ・ eatments with di 狂 erent degree of growth ， only when the samples compared were of equal weigh t. By using these sampling methods ， we compared the quality of cabbages cultivated with continuous application of chemical fertilizer or manure. On comparison of samples of representative weights ， we found that the cabbages cultivated using manure had greater spheroidicity ， dry matter and L-ascorbic acid contents ， with lower head density and nitrate conten t. However ， significant differences were found only in spheroidicity ， head density ， and nitrate content (only at the 11 th planting) between cabbages subjected to the 2 treatments ， when comparing samples with equal weights.
本试验旨在以最小误差比较2002 ~ 2010年大田连续施用化肥和有机肥栽培的大白菜(β rassica olel ea L. va r. capitata)的品质。为此，我们研究了各处理的样本量减少、样本量、重量和植株生长程度对白菜生长因子的影响。我们发现，在整个白菜球中，成分成分各不相同。因此。为了分析硝酸盐和其他成分，有必要获得具有代表性的等价物。①在第11次种植中，发现许多定性特征(如穗密度、L -抗坏血酸含量、硝酸盐含量)与样品穗重相关。因此。确认了需要对具有相同重量t的样品进行比较，而不仅仅是代表性重量t。③所分析的大部分特性，只有在比较样品重量相等的情况下，2种有机肥处理的白菜在生长程度不同的情况下，差异很小。通过这些抽样方法，我们比较了连续施用化肥或有机肥栽培的白菜的质量。通过比较具有代表性重量的样品，我们发现有机肥栽培的白菜球度、干物质和l -抗坏血酸含量更高，穗密度和硝酸盐含量更低。但在相同重量的样品中，两种处理的白菜只有球度、穗密度和硝酸盐含量(仅在第11次种植时)存在显著差异。
{"title":"Sampling Method for Comparing the Quality of Cabbage (Brassica oleracea L. var. capitata), and Application of the Method to Samples Cultivated with Chemical or Organic Fertilizer","authors":"M. Kunihisa, Shin-ichi Tokuda, K. Murakami, A. Uragami, S. Aizawa, Y. Nakano, K. Okada, H. Higashio","doi":"10.5891/jafps.38.201","DOIUrl":"https://doi.org/10.5891/jafps.38.201","url":null,"abstract":"We aimed to compare ， with minimum error ， the quality of cabbages (β rassica olel 町 ea L. va r. capitata) cultivated with continuous application of chemical or organic fertilizer in fields from 2002 to 2010. To this end ， we studied the influences of reduction of sample size ， sample weigh t.註 nddegree of plant growth in each treatment on the q 凶 lityof cabbage. ① We found that constituent composition varied throughout the cabbage sphere. Therefore. it was necessary to obtain the representative aliquot for the analysis of nitrate and other constituents. ① In the 11 th planting ， many qualitative characteristics (such as head density ， L 同 ascorbicacid conten t. and nitrate content) were found to be corr ・ elatedwith the head weight of samples. Thus. the need for comparison of samples with equal weigh t. not simply representative weigh t. was confirmed. ③ For most analyzed characteristics ， small differences were observed between cabbages subjected to the 2 manure tr ・ eatments with di 狂 erent degree of growth ， only when the samples compared were of equal weigh t. By using these sampling methods ， we compared the quality of cabbages cultivated with continuous application of chemical fertilizer or manure. On comparison of samples of representative weights ， we found that the cabbages cultivated using manure had greater spheroidicity ， dry matter and L-ascorbic acid contents ， with lower head density and nitrate conten t. However ， significant differences were found only in spheroidicity ， head density ， and nitrate content (only at the 11 th planting) between cabbages subjected to the 2 treatments ， when comparing samples with equal weights.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"7 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":"134533165","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":"Softness and Taste Characteristics of \"NAGANO PURPLE\" Grapes with Respect to Time of Harvesting","authors":"Y. Fukai, A. Sakuma","doi":"10.5891/jafps.43.241","DOIUrl":"https://doi.org/10.5891/jafps.43.241","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"58 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":"122928279","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}
Ryosuke Koizumi, T. Irisawa, K. Tada, Toshiro Suzuki
{"title":"Effect of High-Pressure Processing on β-lactoglobulin Gel Formation at Low to Medium Temperatures","authors":"Ryosuke Koizumi, T. Irisawa, K. Tada, Toshiro Suzuki","doi":"10.5891/jafps.42.65","DOIUrl":"https://doi.org/10.5891/jafps.42.65","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"92 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":"124575421","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}
juicy and jellylike flesh. The unique textural characteristics of the flesh of soft-ripened persimmons have drawn attention these days. Some restaurant owners have shown interest in soft-ripened persimmons and have started having the fruit shipped to their premises. AKAURA et al. established a procedure for obtaining many soft-ripened ‘Saijo’ persimmons by cold storage and ethylene treatment of the harvested fruit. Cold storage and packaging of fruit in a plastic film bag is effective for extending the storability of on-tree alcohol-treated ‘Hiratanenashi’ persimmons. ITAMURA et al. reported that the combination of packaging and cold storage of ‘Saijo’ persimmons treated with carbon dioxide maintained their firmness for 46 days. However, the storability of soft-ripened ‘Saijo’ persimmons has not yet been determined. In this study, we investigated the effect of temperature, packaging and cold storage length prior to ethylene treatment on the storability of soft -ripened ‘Saijo’ persimmons. We proposed a procedure that enables long-term supply of soft-ripened persimmons, combining cold storage prior to ethylene treatment, individual packaging and cold storage of soft-ripened persimmons.
{"title":"Packaging and Storage of Soft-ripened 'Saijo' Persimmons (Diospyros kaki Thunb.) for Improving Sales","authors":"K. Akaura, H. Itamura","doi":"10.5891/jafps.35.23","DOIUrl":"https://doi.org/10.5891/jafps.35.23","url":null,"abstract":"juicy and jellylike flesh. The unique textural characteristics of the flesh of soft-ripened persimmons have drawn attention these days. Some restaurant owners have shown interest in soft-ripened persimmons and have started having the fruit shipped to their premises. AKAURA et al. established a procedure for obtaining many soft-ripened ‘Saijo’ persimmons by cold storage and ethylene treatment of the harvested fruit. Cold storage and packaging of fruit in a plastic film bag is effective for extending the storability of on-tree alcohol-treated ‘Hiratanenashi’ persimmons. ITAMURA et al. reported that the combination of packaging and cold storage of ‘Saijo’ persimmons treated with carbon dioxide maintained their firmness for 46 days. However, the storability of soft-ripened ‘Saijo’ persimmons has not yet been determined. In this study, we investigated the effect of temperature, packaging and cold storage length prior to ethylene treatment on the storability of soft -ripened ‘Saijo’ persimmons. We proposed a procedure that enables long-term supply of soft-ripened persimmons, combining cold storage prior to ethylene treatment, individual packaging and cold storage of soft-ripened persimmons.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"98 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":"131984562","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. Takeuchi, Jun Takizawa, Y. Kinoshita, Yaoko Maruta, Mina Obara, T. Shoji
{"title":"Influences of Varieties and Storage on Flavanol and Procyanidin Levels in Apple Dried Fruits","authors":"M. Takeuchi, Jun Takizawa, Y. Kinoshita, Yaoko Maruta, Mina Obara, T. Shoji","doi":"10.5891/jafps.45.175","DOIUrl":"https://doi.org/10.5891/jafps.45.175","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"7 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":"134572438","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}
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