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}
近年,日本もライフスタイルの変化とともに豊かな食 生活を享受することになり,食品に対するニーズも多様 化してきた。食品流通のグローバル化が進み,様々な形 態の食材や食品が輸入されるようになり,食肉や食肉製 品も盛んに輸入されるようになった。しかし,これらの 食のグローバル化と連動するかのように,食品を取り巻 く環境も急激に変動し,従来の食品媒介病原細菌だけで なく,新しいタイプの病原菌による食中毒も発生するよ うになり,食品に対する安全性の対策が急務となってき ている。特に食肉や食肉製品の業界においては食品の安 全性の確保は重要な課題となっている。その対策として 1995年には,総合衛生管理製造過程(Hazard Analysis and Critical Control Point ; HACCP)の承認制度が施 行され,1996年には本格的に食品業界へのHACCPが導 入されるようになり運用が進んだ。最近では農場か ら食卓まで「From Farm to Table」の衛生管理の考え に基づく,生産,製造,流通,保存を経て消費に至るま での衛生管理を通して,食の安全を確保する考えが主流 になっている。さらにこれらの考え方を踏まえた,新 しい食品安全マネジメントであるISO22000(Food safety management systems ; equirements for any organization in the food chain)の導入も進んでい る。 生鮮食品のなかでも食肉は,腐敗細菌や食品媒介病原 細菌の汚染を受けやすく,これらの細菌により産生され る酵素や代謝産物により,食肉は速やかに変敗や腐敗が 進み,そのシェルフライフが短いことが知られている。 特に非加熱食肉製品では,有効な殺菌工程がないために 病原菌に汚染されると除去は困難となる。したがって, これらの食肉や非加熱食肉製品の品質を保持しながら安 全性を確保するには,非加熱処理による腐敗細菌や食品 媒介病原細菌の除去および殺菌が重要となる。このよう な背景から,筆者らは食品や食品媒介病原細菌について 非加熱処理による除菌や殺菌の検討,そのメカニズムの 機構解析を試みてきた。これらの処理方法は,新規食品 の可能性や豊かな食生活の多様化の技術としてだけでな く,食品媒介病原細菌や腐敗細菌などによる安全性の確 保や食糧の有効な利用に貢献できるものと考える。 本総説では食肉および食肉製品の非加熱技術による微 生物の制御について,環境雰囲気の制御(ガス置換)に よる食品関連細菌の発育抑制効果や,ガス置換包装にお ける最適なガス組成について述べる。次に,高圧処理な らびに高圧二酸化炭素処理による殺菌効果とその殺菌メ カニズムについて考察を行い,さらに非加熱技術を利用 した微生物制御法の食品へ応用について解説する。なお, 非加熱技術については既往の報告や総説を参照された い。
近年来，随着生活方式的变化，日本人也开始享受丰富的饮食生活，对食品的需求也变得多样化。随着食品流通的全球化发展，各种形态的食材和食品开始进口，肉类和肉制品也开始大量进口。但是，就像与这些食物的全球化相关联一样，食物周围的环境也发生了急剧的变动，不仅是由传统的食品媒介病原细菌引起的食物中毒，还会发生由新型病原菌引起的食物中毒。总之，对食品的安全性的对策成为了当务之急。特别是在肉类和肉制品行业，确保食品的安全性是重要课题。作为对策，在1995年，综合卫生管理制造过程(Hazard Analysis and Critical Control Point;HACCP)的批准制度实施，1996年HACCP正式进入食品业界并得到了应用。最近，基于从农场到餐桌的“From Farm to Table”的卫生管理理念，通过从生产、制造、流通、保存到消费的卫生管理，确保食品安全成为主流。变成了。此外，基于这些思考方式的新型食品安全管理ISO22000(Food safety management systems;equirements for any organization in the food chain)的导入也在进行中。生鲜食品中的肉类容易受到腐败细菌和食品媒介病原细菌的污染，这些细菌产生的酶和代谢产物可以使肉类迅速变质和腐败前进，众所周知其shelflife很短。特别是非加热肉制品，由于没有有效的杀菌工序，一旦被病原菌污染就很难去除。因此，为了在保持这些肉制品和非加热肉制品的质量的同时确保安全性，去除和杀灭通过非加热处理的腐败细菌和食品媒介病原细菌是非常重要的。在这样的背景下，笔者等人对食品和食品媒介病原细菌通过非加热处理进行除菌和杀菌的探讨，并尝试分析其机制。这些处理方法不仅可以作为开发新型食品的可能性和丰富饮食生活的技术，还可以为确保由食品媒介病原细菌和腐败细菌等引起的安全性以及粮食的有效利用做出贡献。在本总说中，关于利用肉制品及肉制品的非加热技术控制微生物，通过控制环境氛围(气体置换)来抑制食品相关细菌的发育，以及气体置换包装中最佳的气体组成进行阐述。接着，对高压处理和高压二氧化碳处理的杀菌效果及其杀菌方法进行考察，并进一步解说利用非加热技术的微生物控制法在食品中的应用。另外，关于非加热技术请参考既往的报告和综述。
{"title":"Studies on Microbiological Control and Nonthermal Processes of Meat and Meat Products","authors":"H. Ogihara","doi":"10.5891/jafps.36.29","DOIUrl":"https://doi.org/10.5891/jafps.36.29","url":null,"abstract":"近年,日本もライフスタイルの変化とともに豊かな食 生活を享受することになり,食品に対するニーズも多様 化してきた。食品流通のグローバル化が進み,様々な形 態の食材や食品が輸入されるようになり,食肉や食肉製 品も盛んに輸入されるようになった。しかし,これらの 食のグローバル化と連動するかのように,食品を取り巻 く環境も急激に変動し,従来の食品媒介病原細菌だけで なく,新しいタイプの病原菌による食中毒も発生するよ うになり,食品に対する安全性の対策が急務となってき ている。特に食肉や食肉製品の業界においては食品の安 全性の確保は重要な課題となっている。その対策として 1995年には,総合衛生管理製造過程(Hazard Analysis and Critical Control Point ; HACCP)の承認制度が施 行され,1996年には本格的に食品業界へのHACCPが導 入されるようになり運用が進んだ。最近では農場か ら食卓まで「From Farm to Table」の衛生管理の考え に基づく,生産,製造,流通,保存を経て消費に至るま での衛生管理を通して,食の安全を確保する考えが主流 になっている。さらにこれらの考え方を踏まえた,新 しい食品安全マネジメントであるISO22000(Food safety management systems ; equirements for any organization in the food chain)の導入も進んでい る。 生鮮食品のなかでも食肉は,腐敗細菌や食品媒介病原 細菌の汚染を受けやすく,これらの細菌により産生され る酵素や代謝産物により,食肉は速やかに変敗や腐敗が 進み,そのシェルフライフが短いことが知られている。 特に非加熱食肉製品では,有効な殺菌工程がないために 病原菌に汚染されると除去は困難となる。したがって, これらの食肉や非加熱食肉製品の品質を保持しながら安 全性を確保するには,非加熱処理による腐敗細菌や食品 媒介病原細菌の除去および殺菌が重要となる。このよう な背景から,筆者らは食品や食品媒介病原細菌について 非加熱処理による除菌や殺菌の検討,そのメカニズムの 機構解析を試みてきた。これらの処理方法は,新規食品 の可能性や豊かな食生活の多様化の技術としてだけでな く,食品媒介病原細菌や腐敗細菌などによる安全性の確 保や食糧の有効な利用に貢献できるものと考える。 本総説では食肉および食肉製品の非加熱技術による微 生物の制御について,環境雰囲気の制御(ガス置換)に よる食品関連細菌の発育抑制効果や,ガス置換包装にお ける最適なガス組成について述べる。次に,高圧処理な らびに高圧二酸化炭素処理による殺菌効果とその殺菌メ カニズムについて考察を行い,さらに非加熱技術を利用 した微生物制御法の食品へ応用について解説する。なお, 非加熱技術については既往の報告や総説を参照された い。","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"11 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":"114006679","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":"The Use of Mathematical Model and Simulation for Managing the Postharvest Quality of Fresh Produce","authors":"T. Shiina","doi":"10.5891/jafps.40.25","DOIUrl":"https://doi.org/10.5891/jafps.40.25","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"136 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":"114161302","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}
Shintaro Okamoto, Takahiro Orikasa, Sakiko Hatanaka, T. Komoda, Junichiro Saito, C. Togashi, Y. Muramatsu, S. Koide, T. Shiina, A. Tagawa
{"title":"Evaluation of Quality Change in the Far-infrared Drying of Komatsuna Leaves Using Cumulative Temperature as an Indicator","authors":"Shintaro Okamoto, Takahiro Orikasa, Sakiko Hatanaka, T. Komoda, Junichiro Saito, C. Togashi, Y. Muramatsu, S. Koide, T. Shiina, A. Tagawa","doi":"10.5891/jafps.39.311","DOIUrl":"https://doi.org/10.5891/jafps.39.311","url":null,"abstract":"","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"27 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":"117162907","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}
K. Abe, Kiyonori Ooshimo, Satoshi Eguti, Y. Nishioka
This study examined the influences of atmosphere received streamer discharge on maintaining the quality and controlling microorganisms of vegetables（１４ items）and fruits（６ items）. In this study, ２ treatment conditions were compared to a control condition under storage temperature at ２０℃ : Control : Normal air, -Treatment I : Streamer discharge atomosphere, -Treatment II : Air containing ozone（０．１ ppm）. Parsley, myoga ginger （ Zingiber mioga Rosc.）, spinach, eggplant, small tomatoes, cucumber, lemon, orange, sudachi （ Citrus sudachi Hort. ）, and cherries showed less change in appearance during ３ days storage. Green onion, lettuce, and garden pea （ Pisum sativum L. ） demonstrated wilting, and bean sprouts decayed by the second day. There was no difference in these observations among the control and the ２ treatment conditions for any of the １４ items. Perilla（shiso, Perilla frutescens Britt.）, bell peppers, haricot beans（ Phaseolus vulgaris L.）, Kyoho grapes, and Delaware grape did not differ in appearance between the control and treatment I during ３ days storage. However, with treatment II, the following changes were identified and quality loss wasobvious : perilla developed brown spots, bell peppers showed browning of the calyx, haricot beans demonstrated browning, Kyoho and Delaware grape shows browning of the peduncle. Florets of broccoli（ Brassica oleraces var. botrytis ）in control and treatment II developed yellowing, an increase in the number of microorganisms and contents of free amino acids, and decrease in the contents of ascorbic acid and chlorophyll, in contrast, treatment I delayed these changes on broccoli florets.
{"title":"Influences of Streamer Discharge Atmosphere on the Keeping Quality and Microorganisms Control of Vegetables and Fruits","authors":"K. Abe, Kiyonori Ooshimo, Satoshi Eguti, Y. Nishioka","doi":"10.5891/jafps.39.283","DOIUrl":"https://doi.org/10.5891/jafps.39.283","url":null,"abstract":"This study examined the influences of atmosphere received streamer discharge on maintaining the quality and controlling microorganisms of vegetables（１４ items）and fruits（６ items）. In this study, ２ treatment conditions were compared to a control condition under storage temperature at ２０℃ : Control : Normal air, -Treatment I : Streamer discharge atomosphere, -Treatment II : Air containing ozone（０．１ ppm）. Parsley, myoga ginger （ Zingiber mioga Rosc.）, spinach, eggplant, small tomatoes, cucumber, lemon, orange, sudachi （ Citrus sudachi Hort. ）, and cherries showed less change in appearance during ３ days storage. Green onion, lettuce, and garden pea （ Pisum sativum L. ） demonstrated wilting, and bean sprouts decayed by the second day. There was no difference in these observations among the control and the ２ treatment conditions for any of the １４ items. Perilla（shiso, Perilla frutescens Britt.）, bell peppers, haricot beans（ Phaseolus vulgaris L.）, Kyoho grapes, and Delaware grape did not differ in appearance between the control and treatment I during ３ days storage. However, with treatment II, the following changes were identified and quality loss wasobvious : perilla developed brown spots, bell peppers showed browning of the calyx, haricot beans demonstrated browning, Kyoho and Delaware grape shows browning of the peduncle. Florets of broccoli（ Brassica oleraces var. botrytis ）in control and treatment II developed yellowing, an increase in the number of microorganisms and contents of free amino acids, and decrease in the contents of ascorbic acid and chlorophyll, in contrast, treatment I delayed these changes on broccoli florets.","PeriodicalId":262542,"journal":{"name":"Food Preservation Science","volume":"51 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":"124701299","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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